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.
3 boneless skinless chicken breasts
salt and pepper
1/4 teaspoon paprika
1/2 cup canola oil
3/4 cup all-purpose flour
1 yellow onion, diced
1 green bell pepper, diced
3 ribs celery, diced
1 cup dry white wine
1 teaspoon chopped fresh thyme
3 teaspoon Popie’s Hot Sauce
3 bay leaves
1/2 pound cooked andouille sausage, cut into 1-inch pieces
1 15-ounce can diced tomatoes
2 cups low-sodium chicken broth
1 cup chopped okra
1. Preheat the oven to 450F. Place the chicken breasts on a baking sheet and sprinkle with salt, pepper and the paprika. Roast the chicken until it’s just cooked through, about 20-25 minutes. When the chicken is done, roughly chop it and set aside.
2. Meanwhile, in a Dutch oven, make a roux from the flour and oil: heat the oil over medium-low heat in the pan. Slowly whisk in the flour, stirring constantly. The oil and flour will form a frothy paste. Allow the roux to brown a little longer, so that it turns a medium golden color.
3. When the roux is done, stir in the onion, pepper and celery and cook until the vegetables are soft, 5-7 minutes. Stir in the wine, thyme, Popie’s Hot Sauce and bay leaves. Bring the mixture to a boil, then add the chicken, sausage, tomatoes and broth, and reduce to a simmer. Cook for 10 minutes then stir in the okra. Let the gumbo simmer another 10 minutes. Add salt and pepper to taste.
Other recipes with Popie’s
Chicken and Andouille Gumbo
Hurry Up Jambayla