Chicken Andouille Gumbo
Dark-roux Louisiana stew with sausage and okra.
- prep 20 min
- cook 80 min
- total 100 min
- serves 6
- intermediate
- USA
Ingredients
- 500 g chicken thighs
- 250 g andouille sausage
- 80 g flour
- 80 ml oil
- 200 g okra
- 1 piece bell pepper
Steps
- Cook flour and oil into dark brown roux.
- Add trinity vegetables and sweat.
- Stir in stock, chicken and sausage.
- Simmer 1 hour, add okra last 15 minutes.
- Serve over rice.
≈ 580 kcal · 32 g protein · 34 g carbs · 34 g fat — per serving, estimate