There are as many versions of gumbo as there are channels off the Atchafalaya.
We love this classic southern dish chunks of andouille and just-cooked okra, but you can vary it in countless ways.
2 to 3 tablespoons vegetable oil
12 ounces andouille sausage, diced
1/2 cup all-purpose flour, plus more for dredging
Salt and freshly ground black pepper
12 chicken thighs
2 medium onions, sliced
2 red or green bell peppers, stemmed, seeded and cut into strips
2 ribs celery, chopped
10 cloves garlic, roughly chopped
2 bay leaves
3 teaspoons Of Popie’s Hotter’n Hell Sauce
6 to 8 cups low-sodium chicken broth
1 (15-ounce) can whole peeled tomatoes, with their juice
1 Teaspoon of Gumbo file
Heat a large Dutch oven over medium-high heat and add the vegetable oil. Add the sausage and cook, stirring occasionally, until browned and much of the fat is rendered. Remove the sausage to plate with a slotted spoon.
While the sausage browns, pour a good amount of flour into a shallow baking dish, and season with salt and pepper. Dredge the chicken with the flour and add to the Dutch oven, in batches if necessary, and cook until brown on both sides. Remove to the plate with the sausage.
Add the 1/2 cup flour to the Dutch oven and cook, stirring constantly, until light golden brown. Add the onions, peppers, and celery to the Dutch oven and cook, stirring, about 2 minutes. Stir the garlic and cook, stirring, about 2 minutes.
Stir in the bay leaves, Popie’s Hotter n Hell Sauce, and 6 cups broth. Return the chicken and sausage to the pot, bring to a boil, reduce the heat, and simmer, uncovered, 25 to 30 minutes, until the chicken is cooked through. Stir in some additional chicken stock to thin the sauce a bit, if desired.
Stir in the Gumbo File, taste, and adjust the seasoning.
Other recipes with Popie’s
Simple Chicken and Sausage Gumbo
Hurry Up Jamabayla