For the roux, in a large heavy saucepan, stir together flour and oil till smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir for an additional 15 minutes until the roux is dark reddish brown.
Stir in onion, celery, garlic, black pepper, and red pepper. Cook over medium heat for 3-5 minutes or till vegetables are just crisp-tender, stirring often.
Gradually stir in chicken broth, andouille sausage, okra, bay leaves, and chicken. Bring to a boil, then reduce heat to a simmer and cook for about 30 minutes. Discard bay leaves. Serve over rice.
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Chicken and Sausage Gumbo
Serves 4
Ingredients:
1/3 cup flour
1/4 cup cooking oil
1/2 cup chopped onion
1/3 cup chopped celery
4 cloves garlic, minced
1/4 teaspoon black pepper
1/4 teaspoon ground red pepper
3 cups chicken broth
1 andouille sausage, chopped
1 1/2 cups sliced okra
2 bay leaves
1 boneless skinless chicken breast, chopped
2 cups cooked rice
Directions:
For the roux, in a large heavy saucepan, stir together flour and oil till smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir for an additional 15 minutes until the roux is dark reddish brown.
Stir in onion, celery, garlic, black pepper, and red pepper. Cook over medium heat for 3-5 minutes or till vegetables are just crisp-tender, stirring often.
Gradually stir in chicken broth, andouille sausage, okra, bay leaves, and chicken. Bring to a boil, then reduce heat to a simmer and cook for about 30 minutes. Discard bay leaves. Serve over rice.
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