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Okra Gumbo With Chicken & Andouille Sausage

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“Down South comfort food at it's best! Posted for ZWT 9”
READY IN:
2hrs 25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix your onion, celery, and bell pepper together: The Holy Trinity.
  2. Heat the oil in a cast iron dutch oven over medium heat, whisk in the flour to make a milk chocolate colored Roux.
  3. Add the Andouille, 1 Tbsp of Seasoning, and 3/4 of the Holy Trinity, cook, stirring often, for about ten minutes or until the vegetables soften, add the cold stock, remaining seasoning, okra, remaining trinity, and Garlic.
  4. Bring to a boil then bring this down to a simmer, add the thigh meat and let it go for at least 2 hours, stirring occasionally. About 10-15 minutes before you're ready to serve add the Worcestershire, hot sauce, and 1/2 of the Green Onions.
  5. Serve with Creole Boiled Rice, crusty French bread.
  6. Garnish with green onions, and the parsley.

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