Gumbo

By michelle1026

Ingredients

• Rice:
• 1/2 cup vegetable oil
• 1/2 cup all-purpose flour
• 1 yellow onion (diced)
• 1 green bell pepper (diced)
• 2 jalapeños (de-seeded)
• 3 ribs celery (diced)
• 4 cups chicken broth or stock
• 12 oz sliced okra (fresh or frozen)
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp thyme
• 1 lb boneless skinless chicken thighs
• salt, pepper, poultry seasoning (to taste)
• 1 lb andouille (or smoked sausage)
• 1 cup water
• 1 TBS gumbo file'
• 2 cups water
• 1 cups long grain rice

Details

Servings 6

Preparation

Step 1

In dutch oven (or gumbo pot) heat oil over medium-low heat. Add flour and cook, stirring constantly, until dark brown. About 10 minutes. Add onions, bell pepper, and celery. Saute for about 5 minutes, or until veggies are soft. Slowly pour in the chicken broth. Increase heat to medium. Mix thoroughly and bring to a boil. Add in okra, salt, pepper, and thyme. Bring to another boil. Reduce heat to low.

Spray a large skillet with cooking spray. Sprinkle both sides of chicken with salt, pepper. and poultry seasoning. Cook chicken about 3-4 minutes on each side, until browned. Add chicken to the gumbo (whole). Pour one cup of water into the skillet and use a scraper or wooden spoon to release any chicken that may have stuck to the pan. Pour skillet contents into the gumbo. Spray the same skillet with cooking spray again. Add the sausage and saute' until browned. Add to gumbo. Increase heat to medium-low and allow to simmer about 20-30 minutes to cook the chicken thoroughly. Remove chicken from gumbo to shred or cut up.

Add chicken back to the gumbo along with the shrimp. Stir and cook an additional 20 minutes. Stir in the gumbo file'.

Bring 2 cups of water and rice to boil. Cook 15-20 minutes until water is absorbed and rice is soft. Stir into gumbo. Allow to rest 10-15 minutes before serving.