Time: 1 hour 45 minutes
Complexity: easily
Servings: 12 - 15

The best chicken gumbo - a detailed recipe.

Ingredients:

• 1 grilled chicken, minced (about 4 cups)
• 350 gr. smoked andouille sausage, cut into slices about 1.5 cm thick.
• 350 g smoked sausage of your choice, sliced ​​about 1.5 cm thick.
• Two cans (430 g each) of canned chopped tomatoes in their own juice
• 1 tbsp. plus 2 tbsp. vegetable oil
• 1 cup premium wheat flour
• 6 stalks celery, chopped
• 2 green bell peppers, chopped
• 1 large onion, chopped
• 1 bunch green onions, 1/2 cup sliced ​​for serving, and the rest chopped
• 8 to 10 cloves garlic, chopped
• 2 liters of chicken broth
• Two cans (430 g each) of canned chopped tomatoes in their own juice
• 1 tbsp cayenne pepper, or more to taste (this makes the dish less spicy)
• 3 bay leaves
• Coarse salt and ground black pepper
• One package (300g) frozen sliced ​​okra, thawed
• 1/4 cup cooked white rice, for garnish
• Hot chili sauce, for filing
• Filo powder (a spicy powder made from the dried, ground leaves of the sassafras tree with a fresh, faint lemon scent) for sprinkling, optional

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

grilled chicken, rice, tomatoes, sweet pepper, okra, okra, celery, andouille sausage, ground cayenne pepper, bay leaf, chili sauce

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Preparation:

Step 1
• Heat 1 cup of vegetable oil in a large wok over medium heat. Add the flour all at once and stir until smooth. Sauté the flour, stirring occasionally, until golden, about 20 minutes. Do not allow it to darken.
  
  Carefully add the celery, bell pepper, onion, chopped green onions, and garlic, keeping a distance from the hot oil as it may splatter. Stir with a wooden spoon until the onion begins to soften, about 5 minutes.
Step 2
• Add enough broth to cover the vegetables, about 1 liter, and stir. The flour may separate. Add the tomatoes with their juices, smoked sausage, cayenne pepper, bay leaf, 1.5 tablespoons of salt, 1 tablespoon of black pepper, and the remaining broth. Partially cover and bring to a boil, then reduce the heat and simmer for 20 minutes.
Step 3
• Meanwhile, heat the remaining 2 tablespoons oil in a medium skillet over high heat. Add the okra and cook, stirring, for about 3 minutes. Add to the pan.
Step 4
• Taste the gumbo and season to taste. Add the chicken, cook until heated through, and serve. Or, to intensify the flavor, continue simmering for another 2 hours, adding the chicken 20 minutes before the end of cooking.
  
  Sprinkle the gumbo with chopped green onions and serve with rice and hot sauce. Sprinkle with filé powder.

Votes: 1

Author of the recipe - Valerie Bertinelli is an American actress.