Chicken and Andouille Gumbo

Chicken and Andouille Gumbo

What's the key to great gumbo? Find out with this Louisiana inspired recipe! Create a rich roux sauce combined with roasted chicken, andouille sausage, fresh vegetables & creole spices. Much like the cultures you would find in New Orleans, this Carolina Cooker gumbo offers a robust and diverse blend to make it equally hard to forget!

Prep: 10 minutes Cook: 2-3 hours Serves: 4-6

Ingredients

1 cup Flour
1 cup Grapeseed Oil
1 large Onion
1 Bell Pepper
2 Celery Stalks
1 lb Andouille Sausage
6 Cloves Garlic (chopped)
2 tbsp. Carolina Cooker Cajun Seasoning
8 cups Chicken Broth
4 Bay Leaves
1 cup sautéed Okra
2 cup roasted Chicken Thighs
2 tbsp. Carolina Cooker Hot Sauce
Salt and Pepper to taste
Green Onions (used as a garnish)
White Rice (served on the side)

Directions

Heat 9 qt. Dutch oven over medium high heat, add oil and once it's heated add in flour. You will need to create a roux as the base to the gumbo.
Continuously stir roux until it reaches a dark brown color. This may take some time so be sure to stir quickly until the mixture becomes more of a thickened paste consistency.
Once roux is set, immediately add in onion, bell pepper and celery. This allows the vegetables to soak up the roux like a gravy to bind everything together.
Sauté for about five minutes. Add in chopped garlic to mixture stirring well to combine.
In a separate skillet, cook okra with a little bit of oil to crisp up. You’ll want the okra to be more firm and blackened on the edges before adding to the gumbo later.
Once onions are translucent, pour in chicken broth, bay leaves, hot sauce and Cajun seasoning.
Lastly combine chicken thighs and sausage. Evenly mix into sautéed vegetables.
Bring to a boil and reduce to a simmer for 2-3 hours.
Season with salt and pepper to taste. Serve over rice garnished with green onions.