This authentic Louisiana gumbo features the holy trinity of Cajun and Creole cooking: celery, onion, and bell pepper. Just one link of andouille sausage gives the dish heaps of flavor, and okra slices bring on a velvety texture.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 1h35m
Yield Makes 10 1/2 cups
Number Of Ingredients 12
Steps:
- Heat a large skillet over medium-high heat. Toast flour, stirring with a wooden spoon, for 3 minutes. Reduce heat to medium; cook, stirring to break up any lumps, until it reaches the color of peanut butter and has a toasted aroma, about 14 minutes more. (Adjust heat to prevent burning.) Transfer to a large bowl; let cool. Sift through a fine sieve, pressing clumps.
- Heat oil in a large pot or Dutch oven over medium heat. Cook sausage for 1 minute. Raise heat to high. Add celery, onion, and bell pepper. Cook, stirring occasionally, until slightly soft, about 4 minutes. Add okra; cook for 3 minutes.
- Meanwhile, gradually whisk stock into flour; add to pot. Stir in chicken, tomatoes, and bay leaves; bring to a boil. Reduce heat to medium; simmer vigorously for 1 hour.
- Remove from heat; cover to keep warm. Transfer chicken to a plate; let cool for 5 minutes. Remove meat from bones; shred, and return to pot. Discard bones and bay leaves. Stir in Worcestershire sauce.
Nutrition Facts : Calories 300 g, Cholesterol 102 g, Fat 8 g, Fiber 4 g, Protein 32 g, Sodium 563 g
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