Chicken, Okra & Sausage Gumbo

By MadtownMikey

Ingredients

• 3 1/2 lb frying chicken or rotisserie chicken
• Reserved chicken broth
• 1 lb smoked andouille turkey sausage, sliced 1/4" thick
• 3 varied peppers, medium chopped
• 3 cloves garlic, minced
• 1 can (approx 15oz) tomato Puree
• 1 pkg (10 oz) frozen corn kernels, thawed
• 3 tbsp file powder
• 1 1/2 c Spanish onion, minced
• 1 (14.5 oz) can diced tomatoes
• 8-10 fresh okra, sliced 1/4" thick
• 1 tbsp fresh chpped thyme
• Cooked white rice
• 1/4 c fresh parsley and fresh cilantro minced

Details

Cooking time 140mins

Preparation

Step 1

Combine chicken (May add Spanish onion chunks) and salt in dutch oven or large kettle; add water to cover. Bring to boil; cover, reduce heat, and simmer about 45 mins or until chicken is tender. Remove chicken, reserving 5 cups of the chicken broth; discard onion. Remove chicken from bones; cut into bite sized pieces and set aside.

Cook sausage in a large dutch oven over medium heat until crisp. Remove sausage. Add onion, pepper, garlic, and okra to dutch oven; cook over medium heat, stirring constantly, until vegetables are tender. Add chicken and sausage, reserved broth (should be approx 5 cups), tomatoes, corn, thyme and file powder. Bring mixture to a boil; reduce heat, and simmer uncovered 1 1/2 hours. Now finish the sauce by adding a handful of fresh parsley and fresh cilantro. Serve in large cream soup bowls over white rice. Set out hot pepper sauce.