Chicken Andouille Sausage Gumbo

Chicken Andouille Sausage Gumbo - Smoky sausage, okra, and aromatic vegetables make this authentic New Orleans recipe perfect for sharing. | jessicagavin.com

Ingredients

• 2 pounds chicken, (908g) boneless skinless breast and thigh recommended
• 2 quarts water, (1.9L)
• 1 pound okra, (454g) 1-inch slices (cut and frozen if fresh is not available)
• 1/2 cup water, (240ml) to cook the okra
• 1/2 cup unsalted butter, (114g)
• 1/2 cup all-purpose flour, (68g)
• 1 1/2 cups yellow onion, (206g) ¼ inch dice
• 1 1/2 cups bell pepper, (230g) ¼ inch dice, green and red
• 1/3 cup celery, (55g) ¼ inch dice
• 2 cloves garlic, minced
• 2 cups diced canned tomatoes, (454g, 16 ounces)
• 12 ounces Andouille sausage, (340g) cooked, sliced
• 1 bay leaf, dried
• 1 teaspoon thyme, dried
• 1 teaspoon basil, dried
• 1 teaspoon cayenne pepper, or chili pepper (use less for lower spiciness)
• 1/2 teaspoon black pepper
• 1 teaspoon kosher salt
• 1 tablespoon gumbo file, (5g) Zatarain's

Instructions

1. In a medium-sized pot, add chicken breast and thighs and cover with 2 quarts of water. Bring water to a boil, then simmer until fully cooked about 20 to 25 minutes.
2. Strain water and reserve.
3. Remove cooked chicken from pot, allow to cool, then shred into small pieces. Cover and set aside.