Chicken Andouille Gumbo with Brown Rice
As the weather gets cooler and crisper, it's great to have some rich and delicious meals ready to go. This meal is perfect to make on the weekend and allow it to sit in the fridge. Gumbo only get more delicious as they flavors blend. This can also be made and place in the freezer for those weekdays where you really don't want to cook! Simply thaw it in the microwave of on the stove top and pair with rice. Rice is also perfect to cook in bulk and freeze for later.
This dish make about 8 servings and take about a hour to cook. What's better it is loaded with flavor, spice and vegetables to have a complete meal.
521 Calories, Protein 27g, Total Fat 23g, Carbs 53g, Fiber 5.9g, Sodium 735mg, Saturated Fat 8.7g, Vegetables 1.96 servings
1⁄4 cup Unsalted Butter
1⁄4 cup All Purpose Flour
2 Yellow Onions
3 stalks Celery
1 Green Bell Pepper
4 cloves Garlic
14 fluid oz Crushed Tomatoes
1 Bay Leaf
1 teaspoon Dried Thyme
1 pound Frozen Okra, sliced
4 Boneless Skinless Chicken Thighs
12 ounces andouille Smoked Sausage
1⁄2 teaspoon Salt
1 teaspoon Cayenne Pepper
1 teaspoon Ground Black Pepper
1 teaspoon Dried Basil
1⁄2 tablespoon Olive Oil
2 cups Water
2 cups Brown Rice (dry)
In a sauté pan on low heat melt butter and add flour to make roux. Allow to cook on low heat for 10-15 minutes, stirring occasionally. Allow to get golden brown. Remove from heat and reserve.
Mince garlic, cut onion, celery, and bell peppers into 1/4" dice. Dice chicken into 1/2" pieces. Halve sauce and slice into thin pieces.
In large pot over medium heat add oil, minced garlic, onion, celery, and bell pepper.
Add chicken and sausage and sauté 10-15 minutes until thoroughly cooked.
Add roux and stir to combine.
Add all remaining ingredients and bring to a simmer (covered) for 30-40 minutes, stirring occasionally.
While gumbo cooks, steam off rice in double quantity of water to rice.
Serve gumbo with cooked rice.