Fustini's Oils and Vinegars
Chicken and Andouille Sausage Gumbo

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Chicken and Andouille Sausage Gumbo

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Chicken and Andouille Sausage Gumbo


Submitted by Chef Laura Rainey

Ingredients

  • 3 tablespoons Fustini’s Tuscan Herb olive oil
  • 3 tablespoons unbleached all-purpose flour
  • 1 yellow onion, small diced
  • 2 celery ribs, small diced
  • 1 small green bell pepper, cored, seeded, and small diced
  • 1 bay leaf
  • 2 teaspoons dried thyme
  • 2 teaspoon dried oregano
  • 1 teaspoon cayenne pepper
  • 1 (15-ounce) can of crushed tomatoes
  • 4 cups low-sodium chicken broth
  • 8 ounces Andouille smoked sausage, cut into ½ inch pieces
  • 1 pound boneless, skinless chicken thighs, cut into bite-size pieces
  • 1 (10-ounce) package frozen okra (optional)

Directions

Step 1. 

In a large Dutch oven set over medium heat, add oil. When oil is shimmering, cook sausage and chicken thighs until fat is rendered. Remove to a plate when 2/3 cooked.  To the rendered fat and oil, whisk in the flour, mixing well to ensure there are no lumps. Stirring occasionally and monitoring the heat to ensure the mixture doesn’t burn, cook flour until the roux turns the color of milk chocolate, 12-14 minutes.


Step 2. 

Add the onion, celery, bell peppers, and green onion and cook until tender, 8 to 10 minutes. Add the bay leaf, herbs, and cayenne pepper. Stir to combine; then lightly salt and pepper to taste.  Add the tomatoes and chicken broth then increase heat to a heavy simmer. Add the sausage and chicken back in and simmer gumbo covered until the chicken is almost cooked through about 15 minutes. Add the okra and simmer until tender, about 10 minutes more. Remove the bay leaf and taste and adjust seasoning with salt and pepper.

To serve: Ladle the gumbo over rice into serving bowls and serve immediately.




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