pat's Recipe

Chicken and Andouille Gumbo

Category: Gumbo

1/2 cup all-purpose flour
1 link (3 1/2 ounces) andouille sausage,
finely chopped
3 medium celery stalks, cut into 1/2-inch
chunks
1 medium onion, cut into 1/2-inch chunks
1 green bell pepper, cut into 1/2-inch chunks
12 ounces okra, trimmed and sliced crosswise,
1/2 inch thick
8 cups homemade or store-bought low-sodium
chicken stock
8 skinless chicken thighs, trimmed (2 lbs)
1 can (28 ounces) plum tomatoes, coarsely
chopped with juice
2 dried bay leaves
1 Tbsp Worcestershire sauce

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 jeat 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 more 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.
Can be refrigerated for up to 3 days.

makes 10 1/2 cups - - serves 8