Chicken Sausage Gumbo
- Ready In:
- 2hrs
- Ingredients:
- 17
- Serves:
-
5
ingredients
- 1⁄2 cup unrefined coconut oil (maybe less try 1/4?)
- 2 lbs bone-in skin in chicken thighs
- selena celtic grey sea salt
- fresh ground black pepper
- 8 ounces andouille sausages, cut 1/2 inch pieces
- 4 slices bacon, cut 1/2 inch slices
- 1 cup flour (u can leave out maybe)
- 2 celery ribs, finely chopped
- 1 small yellow onion, finely chopped
- 1 small green bell pepper, steamed seeded, finely chopped
- 2 teaspoons dried thyme
- 1 teaspoon cayenne
- 6 canned peeled whole tomatoes with juice, drained hand crushed
- 6 garlic cloves, finely chopped
- 1 bay leaf
- 10 ounces okra, trimmed 1/2 inch slices
- 4 cups chicken stock (beef should be fine)
directions
- Heat 1/4 cul oil in 8qt. Dutch oven over medium-high heat. 2 batches season chicken with salt and pepper then add chicken to pot,turning once,until lightly browned(about 12 minutes) Transfer to plate.
- Add sausage and bacon. Cook stirring until fat renders and bacon brown.(about 5minutes) transfer to plate with chicken.
- Add remaining oil.reduce heat to medium-low.stir in flour,cook stirring constantly until mixture is color of dark reddish caramel. About 8minutes. Add celery,onion,and pepper. Stir until soft.(about 6minutes) add thyme,cayenne,tomatoes,garlic,bay leaf and cook 3 minutes.
- Chicken,sausage and bacon to pot with stock and okra.boil high heat,reduce to medium,stirring occasionally,until chicken cooked,okra tender,gumbo thickened(about 30minutes).
- Remove chicken and shred,discard bones/skin. Stir meat back inches Season with salt and pepper.
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