Chicken Andouille Gumbo

1. 1

   Combine water and chicken in a large pot. Bring to a boil. Reduce the heat and simmer until the chicken is tender, about 1 hour. Using tongs, transfer the chicken to a strainer to cool, keeping the cooking liquid. Remove the meat from the bones in pieces.

2. 2

   Heat 2 tablespoons oil in a heavy skillet over medium heat. Add the okra and cook, stirring frequently, until it is no longer sticky, about 20 minutes; set aside.

3. 3

   Stir the flour and the remaining 1/2 cup oil in a heavy large Dutch oven. Cook over medium heat, stirring frequently, until deep golden brown, about 6 minutes. Add 4 cups of the reserved chicken cooking broth, the okra, andouille sausage, tomatoes with their juices, bell pepper, celery, garlic, bay leaf, salt, thyme, basil, cayenne, and pepper. Cover partially and simmer until thickened, about 1 1/2 hours.

4. 4

   Spoon off any fat from the surface of the gumbo. Add the chicken and file powder to the gumbo and simmer gently for 15 minutes. (If preparing ahead, cover and refrigerate. Bring to a simmer before serving.) Mound rice in shallow bowls if desired. Ladle the gumbo over and serve.

• Calories 529.63 kcal High
• Protein 41.83 g Good Source
• Carbs 43.94 g Moderate
• Total Fat 21.85 g High
• Saturated Fat 5.6 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 129.22 mg High
• Sodium 897.31 mg High
• Fiber 13.0 g Good Source
• Sugar 24.28 g High
• Added Sugar 15.11 g High
• Calcium 94.7 mg Low Source
• Iron 2.11 mg Moderate
• Potassium 788.96 mg Moderate
• Vitamin A 157.81 mcg_rae Moderate
• Vitamin C 14.29 mg Moderate
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Wheat 🌾
• Gluten
• Celery
• Tomatoes 🍅
• Garlic 🧄