World Best Ever! Chicken And Andouille Sausage Gumbo

World Best Ever! Chicken And Andouille Sausage Gumbo

This is a dish with an amazing New Orleans flavor, with a very tasty and delicious chicken andouille sosi, using smoked sausage, okra, and flavorful vegetables makes this recipe very authentic and enjoyable.

I think this is an ideal New Orleans dish. This dish mixes extravagance culture, with an exceptionally delectable taste. Beforehand, I've been to that place. I didn't have any acquaintance with it, but I felt gumbo without precedent for the spot, when I initially attempted it, I got phenomenal.

This dish is scrumptious, and makes this gumbo dish my top choice. At last, I added this dish to my family's supper menu list, when I attempted to cook at home, my family asked, what dish would you say you are cooking? At that point I attempted to shroud this dish.

After the dish is cooked, I serve it on the table, and they like it. A couple of days prior, my companions visited my home, I hosted a little get-together, I served this dish.

World Best Ever! Chicken And Andouille Sausage Gumbo

 

 

What are the ingredients used to make this dish? Start with Chicken, Yellow Onion, Gumbo, Celery, Unsalted Butter, Water and several other ingredients. For more details, see the recipe below.

Ingredients

• 2 pounds of chicken
• 2 quarts water
• 1 pound okra
• 1/2 cup water
• 1/2 cup unsalted butter
• 1/2 cup all-purpose flour
• 1 1/2 cups yellow onion
• 1 1/2 cups bell pepper
• 1/3 cup celery
• 2 cloves garlic, minced
• 2 cups diced canned tomatoes
• 12 ounces Andouille sausage
• 1 bay leaf, dried
• 1 tsp thyme, dried
• 1 teaspoon basil, dried
• 1 tsp cayenne pepper, or chile pepper
• 1/2 teaspoon black pepper
• 1 tsp kosher salt
• 1 tablespoon gumbo file

Instructions

1. Use a medium-sized saucepan, put in the chicken breast and thighs, then cover with 2 liters of water, then, boil the water, then simmer until cooked for about 20-25 minutes.
2. Filter water and reserves.
3. Remove the cooked chicken from the pan, allow it to cool, then cut into small pieces, cover and set aside, remove the cooked chicken from the pan, allow it to cool, then cut into small pieces, cover and set aside.
4. Use a medium-sized saucepan, add okra, and 1/2 cup water.
5. Bring to a boil, then reduce heat and cover, simmer for 7-9 minutes until tender, don't forget to stir occasionally.
6. Transfer the okra to the filter, drain.
7. Next, use a large saucepan, mix 1/2 cup unsalted butter, and 1/2 cup flour, cook over medium heat, stir with a whisk to make the dark roux, about 15 minutes.
8. Then the last 5 minutes make sure to keep stirring so the roux doesn't burn.
9. Then add paprika, celery, onion, and garlic, saute until soft vegetables, about 8-10 minutes.
10. Then add the cooked okra, tomatoes, and slices of andouille sausage, cook for 10 minutes, stirring occasionally.
11. Next, add the basil, cayenne, thyme, bay leaf, pepper, and salt, add 4 cups of water, stir well.
12. Use low-temperature boil. About 30 minutes with the pan closed.
13. Add shredded chicken that has been cooked, then simmer for another 15 minutes, turn off the heat, gently stir in the gumbo.
14. Don't refuse after adding because this tends to make stringy gumbo, taste and season with more salt and pepper.
15. Serve with white rice.