Chicken Andouille Sausage Gumbo

Instructions:

1. Cook the Chicken:
   • In a medium-sized pot, add chicken and cover with 2 quarts of water.
   • Bring to a boil, then reduce heat to simmer until chicken is fully cooked, about 20 to 25 minutes.
   • Remove chicken from broth, shred into small pieces, and set aside. Reserve 4 cups of chicken broth.
2. Prepare the Okra:
   • In another pot, combine okra and 1/2 cup of water.
   • Bring to a boil, then reduce heat and simmer until tender, about 7 to 9 minutes.
   • Drain in a colander and set aside.
3. Make the Roux:
   • In a large Dutch oven or heavy-bottomed pot, melt butter over medium heat.
   • Whisk in flour and cook, stirring frequently, until a dark brown roux forms, about 15 minutes. Adjust heat if needed to prevent burning.
4. Saute the Vegetables:
   • Add diced onion, bell peppers, celery, and minced garlic to the roux.
   • Saute until vegetables are tender, about 8 to 10 minutes.
5. Cook the Sausage and Okra:
   • Stir in cooked okra, diced tomatoes, and sliced andouille sausage.
   • Cook for 10 minutes, stirring occasionally.
6. Season the Gumbo:
   • Add bay leaf, dried thyme, dried basil, cayenne pepper, salt, and black pepper to the pot.
   • Pour in 4 cups of reserved chicken broth. Stir well.
7. Simmer:
   • Cover loosely and simmer over medium-low heat, stirring occasionally, until gumbo thickens, about 30 minutes.
8. Add Chicken and Gumbo Filé:
   • Stir in the shredded cooked chicken.
   • Turn off the heat and slowly stir in gumbo filé. Avoid boiling after adding filé to prevent stringiness.
9. Adjust Consistency and Seasoning:
   • Taste and adjust seasoning with salt and pepper if needed. Add more chicken broth for a thinner consistency, if desired.
10. Serve:
    • Serve hot over steamed rice.

Enjoy this rich and flavorful Chicken Andouille Sausage Gumbo as a hearty meal! Adjust spice levels according to your preference.