Ingredients Jump to Instructions ↓

  1. 2 tablespoons extra- virgin olive oil ,

  2. 2 turns of the pan

  3. 1 pound chicken breast tenders, diced

  4. 1 pound boneless, skinless chicken thighs , diced or, double amount of white meat

  5. Salt and pepper

  6. 2 teaspoons poultry seasoning

  7. 1 1/2 pounds andouille sausage , casings removed and diced

  8. 3 tablespoons unsalted butter

  9. 4 ribs celery from the heart of the stalk, chopped

  10. 2 green bell peppers , seeded and diced

  11. 1 large onion, peeled and chopped

  12. 2 bay leaves, fresh or dried

  13. 2 tablespoons to 1/4 cup hot cayenne pepper sauce (for mild to moderate heat)

  14. 1/4 cup all-purpose flour

  15. 1 quart chicken stock or broth

  16. 3 cups chopped okra, fresh or defrosted frozen

  17. 1 (28-ounce) can crushed tomatoes

  18. 1 (14-ounce) can diced tomatoes, in puree

  19. 3 tablespoons fresh chopped thyme leaves, several sprigs

  20. 8 scallions, thinly sliced on an angle

  21. 2 1/2 cups white enriched rice prepared to package directions

Instructions Jump to Ingredients ↑

  1. Preheat a large heavy bottomed pot over medium high heat. Add 1 tablespoon oil, 1 turn of the pan, and 1 pound of the diced chicken. Season with salt and pepper and a sprinkle of poultry seasoning. Brown on all sides, about 2 or 3 minutes. Chop your veggies while it's working. Add half the andouille to the pan and cook another 1 to 2 minutes. Transfer chicken and sausage to a dish and repeat with remaining chicken and sausage, remembering to season the diced chicken as you go. Return pan to heat and add butter. When the butter melts, add chopped celery, peppers, onion and bay. Season with salt, pepper and hot sauce. Cook 3 to 5 minutes to begin to soften veggies. Add flour and cook for 2 minutes. Slowly stir in the broth and bring liquid up to a boil. Add okra, chicken and sausage to the boiling broth, then stir in your tomatoes and half of your fresh thyme. Bring back up to a bubble, reduce to simmer. Simmer for 5 minutes to combine flavors and adjust your seasonings. Serve gumbo with chopped thyme and scallions to garnish. Scoop cooked white rice into the center of bowlfuls of gumbo using an ice cream scoop . Enjoy!


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