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Chicken and Sausage Gumbo
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Serves 4 |
A taste of Louisiana-style home cooking.
|1/3 cup flour|
|1/4 cup cooking oil|
|1/2 cup chopped onion|
|1/3 cup chopped celery|
|4 cloves garlic, minced|
|1/4 teaspoon black pepper|
|1/4 teaspoon ground red pepper|
|3 cups chicken broth|
|1 andouille sausage, chopped|
|1 1/2 cups sliced okra|
|2 bay leaves|
|1 boneless skinless chicken breast, chopped|
|2 cups cooked rice|
- For the roux, in a large heavy saucepan, stir together flour and oil till smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir for an additional 15 minutes until the roux is dark reddish brown.
- Stir in onion, celery, garlic, black pepper, and red pepper. Cook over medium heat for 3-5 minutes or till vegetables are just crisp-tender, stirring often.
- Gradually stir in chicken broth, andouille sausage, okra, bay leaves, and chicken. Bring to a boil, then reduce heat to a simmer and cook for about 30 minutes. Discard bay leaves. Serve over rice.
|Main Ingredient:||Chicken Breast, Sausage|
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