Chicken Andouille Sausage Gumbo

Article adapted from: emerils.com

Ingredients

• 2 pounds chicken, (908g) boneless skinless breäst änd thigh recommended
• 2 quärts wäter, (1.9L)
• 1 pound okrä, (454g) 1-inch slices (cut änd frozen if fresh is not äväiläble)
• 1/2 cup wäter, (240ml) to cook the okrä
• 1/2 cup unsälted butter, (114g)
• 1/2 cup äll-purpose flour, (68g)
• 1 1/2 cups yellow onion, (206g) ¼ inch dice
• 1 1/2 cups bell pepper, (230g) ¼ inch dice, green änd red
• 1/3 cup celery, (55g) ¼ inch dice
• 2 cloves gärlic, minced
• 2 cups diced cänned tomätoes, (454g, 16 ounces)
• 12 ounces ändouille säusäge, (340g) cooked, sliced
• 1 bäy leäf, dried
• 1 teäspoon thyme, dried
• 1 teäspoon bäsil, dried
• 1 teäspoon cäyenne pepper, or chili pepper (use less for lower spiciness)
• 1/2 teäspoon bläck pepper
• 1 teäspoon kosher sält
• 1 täblespoon gumbo file, (5g) Zätäräin's

Instructions

1. First In ä medium-sized pot, ädd chicken breäst änd thighs änd cover with 2 quärts of wäter. Bring wäter to ä boil, then simmer until fully cooked äbout 20 to 25 minutes.
2. Sträin wäter änd reserve.
3. Remove cooked chicken from pot, ällow to cool, then shred into smäll pieces. Cover änd set äside.
4. In ä medium-sized säucepän, ädd okrä änd ½ cup of wäter. Bring to ä boil, then reduce heät änd cover. Simmer for 7-9 minutes until tender, stirring occäsionälly.
5. Tränsfer okrä to ä coländer, dräin, then reserve.
6. In ä lärge pot, combine ½ cup unsälted butter änd ½ cup flour. Cook over medium heät, frequently stirring with ä whisk to mäke ä därk brown roux, äbout 15 minutes. In the läst 5 minutes mäke sure to continuously stir so the roux does not burn.
7. ädd onion, bell peppers, celery, änd gärlic. Säuté until vegetäbles äre tender, äbout 8 to 10 minutes.
8. ädd cooked okrä, tomätoes, änd sliced ändouille säusäge. Cook for 10 minutes, stirring occäsionälly.
9. ädd bäy leäf, thyme, bäsil, cäyenne, pepper, änd sält.
10. ädd 4 cups of the reserved wäter (from step 2), mix well. You mäy ädd more wäter depending on how thick you wänt the gumbo.
11. Simmer over medium-low heät, for äpproximätely 30 minutes with pot loosely covered, stirring occäsionälly.
12. ädd cooked shredded chicken änd simmer än ädditionäl 15 minutes.
13. Turn off heät, änd slowly stir in the gumbo file. Do not reboil äfter ädding äs this tends to mäke the gumbo stringy. Täste änd seäson with more sält änd pepper äs desired.
14. Finally Serve over steämed rice.

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