Créé avec l’IA
Classic Chicken and Sausage Gumbo
90 min 593 kcal par portion Moyen
Ingrédients
4 Portions
- chicken breast1 lb
- andouille sausage0,5 lb
- vegetable oil0,5 cup
- all-purpose flour0,5 cup
- chopped onion1 cup
- chopped bell pepper1 cup
- chopped celery1 cup
- garlic4 cloves
- salt1 tsp
- black pepper0,5 tsp
- cayenne pepper0,5 tsp
- chicken broth4 cups
- sliced okra2 cups
- cooked white rice2 cups
Instructions
- 1
In a large pot, heat the vegetable oil over medium heat. Gradually whisk in the flour to make a roux. Continue to cook, stirring constantly, until the roux turns a dark brown color, about 20-30 minutes.
- 2
Add the chopped onion, bell pepper, and celery to the roux. Cook, stirring frequently, until the vegetables are tender, about 5-7 minutes.
- 3
Stir in the minced garlic, salt, black pepper, and cayenne pepper. Cook for another 1-2 minutes until fragrant.
- 4
Gradually whisk in the chicken broth, ensuring there are no lumps. Bring the mixture to a boil, then reduce the heat to low and let it simmer.
- 5
Add the chicken breast and andouille sausage to the pot. Simmer until the chicken is cooked through, about 20-25 minutes. Remove the chicken, shred it, and return it to the pot.
- 6
Stir in the sliced okra and continue to simmer for another 10-15 minutes until the okra is tender.
- 7
Serve the gumbo hot over cooked white rice.
