Chicken and sausage gumbo

Ingredients

6 ounces andouille sausage, finely chopped
2 tablespoons butter
2 tablespoons canola oil
1/3 cup all-purpose flour
8 ounces skinless, boneless chicken thighs, cut into bite-sized pieces
1 cup chopped onion
3/4 cup chopped green bell pepper (about 1 medium)
1/2 cup thinly sliced celery
1 tablespoon salt-free Cajun/Creole seasoning
1/2 teaspoon salt
5 garlic cloves, minced
3 cups no-salt-added chicken stock
1 (14.5-ounce) can no-salt-added whole tomatoes, drained and crushed
1 cup frozen cut okra
3 cups bagged precooked brown rice (or white rice if you prefer)

Easy

Directions

1. Heat a Dutch oven over medium-high heat. Add oil to pan, swirling to coat.

2. Add sausage to pan; sauté for 5 minutes, turning to brown on all sides. Remove sausage from pan using a slotted spoon, and drain on paper towels.

3. Melt butter in drippings in pan. Add oil to pan; swirl. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Stir flour into butter mixture; cook 3 minutes or until flour mixture starts to brown, stirring constantly with a whisk.

4. Add chicken; sauté 4 minutes, stirring frequently. Add onion and next 5 ingredients (through garlic) to pan; sauté for 6 minutes or until vegetables are tender, stirring occasionally.

5. Add stock and tomatoes to pan; bring to a boil. Return sausage to pan; stir in okra. Reduce heat, and simmer 6 minutes, stirring occasionally. Serve over rice.

main courses, chicken November 17, 2012 04:37

Author myrecipes.com/recipe/chick...