Recipe for One Great Gumbo with Chicken and Andouille Sausage 
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Yield:
8
Ingredients:
Amount Ingredient
2 tbl extra-virgin olive oil
1 lb chicken breast tenders diced
1 lb boneless skinless chicken thighs diced
(or double the amount of white meat)
Coarse salt to taste
Freshly-ground black pepper to taste
2 tsp poultry seasoning
1/2 lb andouille sausage casings removed,
and diced
3 tbl unsalted butter
4 x celery ribs from heart of bunch chopped
2 x green bell peppers seeded, diced
1 lrg onion peeled, chopped
2 x fresh or dried bay leaves
2 tbl hot cayenne pepper sauce - (to 1/4 cup)
(for mild to moderate heat)
1/4 cup all-purpose flour
1 qt chicken stock or broth
3 cup chopped fresh or defrosted frozen okra
1 can crushed tomatoes - (28 oz)
1 can diced tomatoes - (14 oz) in puree
3 tbl chopped fresh thyme leaves
8 x scallions thinly sliced
on an angle
1/2 cup white enriched rice prepared to
Instructions:
Instructions: Preheat a large heavy bottomed pot over medium-high heat. Add 1 tablespoon oil, 1 turn of the pan, and 1 pound of the diced chicken. Season with salt and pepper and a sprinkle of poultry seasoning. Brown on all sides, about 2 or 3 minutes.

Chop your veggies while its working. Add half the andouille to the pan and cook another 1 to 2 minutes. Transfer chicken and sausage to a dish and repeat with remaining chicken and sausage, remembering to season the diced chicken as you go.

Return pan to heat and add butter. When the butter melts, add chopped celery, peppers, onion and bay. Season with salt, pepper and hot sauce. Cook 3 to 5 minutes to begin to soften veggies. Add flour and cook for 2 minutes. Slowly stir in the broth and bring liquid up to a boil.

Add okra, chicken and sausage to the boiling broth, then stir in your tomatoes and half of your fresh thyme. Bring back up to a bubble, reduce to simmer. Simmer for 5 minutes to combine flavors and adjust your seasonings.

Serve gumbo with chopped thyme and scallions to garnish. Scoop cooked white rice into the center of bowlfuls of gumbo using an ice cream scoop. Enjoy!

This recipe yields 8 to 10 servings.

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