It’s National Gumbo Day, Be A Part Of It!

October 12th is National Gumbo Day in the US. And for those of you who don’t know, Gumbo is a is a dish that typically consists of a strongly flavored stock, meat or shellfish, a thickener and seasoned vegetables. The seasoned vegetables may include celery, bell peppers and onions which are a trio known in Cajun cuisine as the “holy trinity. The dish is commonly served over rice.

How about making your own gumbo-laya?

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Chicken Andouille Gumbo

Saussage, veggies, and rice! A truly wholesome meal.

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Prep Time

10 minutes

Cook Time

190 minutes

Servings

MetricUS Imperial

Ingredients

• 12 cups Water
• 3 pounds chicken parts
• 2 tablespoons vegetable oil
• 1.5 pounds okra
• 0.5 cup vegetable oil
• 0.5 cup all purpose flour
• 1 pound Andouille sausage sliced
• 1 can Italian-style whole peeled tomatoes
• 1 green bell pepper chopped
• 2 stalks celery chopped
• 2 cloves garlic minced
• 1 Bay Leaf
• 2 teaspoons Salt
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 teaspoon cayenne pepper
• 1 teaspoon ground black pepper
• 1 teaspoon file powder

Prep Time 10 minutes Cook Time 190 minutes Servings MetricUS Imperial Ingredients 12 cups Water 3 pounds chicken parts 2 tablespoons vegetable oil 1.5 pounds okra 0.5 cup vegetable oil 0.5 cup all purpose flour 1 pound Andouille sausage sliced 1 can Italian-style whole peeled tomatoes 1 green bell pepper chopped 2 stalks celery chopped 2 cloves garlic minced 1 Bay Leaf 2 teaspoons Salt 1 teaspoon dried thyme 1 teaspoon dried basil 1 teaspoon cayenne pepper 1 teaspoon ground black pepper 1 teaspoon file powder

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Instructions

1. Combine water and chicken in large pot. Bring to boil. Reduce heat and simmer until chicken is tender, about 1 hour. Using tongs, transfer chicken to strainer and cool, saving cooking liquid. Remove meat from bones in pieces.
2. Heat 2 tablespoons oil in heavy skillet over medium heat. Add okra and cook until no longer sticky, stirring frequently, about 20 minutes; set aside.
3. Stir flour and remaining 1/2 cup oil in heavy large Dutch oven. Cook over medium heat until deep golden brown, stirring frequently, about 6 minutes.
4. Add 4 cups reserved chicken cooking broth, okra, andouille sausage, tomatoes with their juices, bell pepper, celery, garlic, bay leaf, salt, thyme, basil, cayenne, and pepper. Cover partially and simmer until thickened, about 1 1/2 hours.
5. Spoon off any fat from surface of gumbo.
6. Add chicken and file powder to gumbo and simmer gently for 15 minutes.
7. Mound rice in shallow bowls if desired. Ladle gumbo over and serve.

Recipe Notes

If preparing ahead, cover and refrigerate. Bring to simmer before serving.