Excellent gumbo! Quick and easy too!
While the original doesn't call for file powder, I don't think a gumbo is a true gumbo without it. I stirred some in while cooking and also to serve.
This recipe is adapted from Country Living magazine.
To find everything you need to make this, shop your local Meijer.
- 1 1/2 lbs chicken (2 boneless skinless thighs; 2 boneless, skinless breast halves)
- 1/2 t salt
- 1/4 cup flour, divided
- 1 t Cajun seasoning, or to taste
- 1 t garlic powder
- canola oil
- 12 oz andouille sausage links, sliced
- 1/2 green bell pepper, chopped
- 1/2 onion, chopped
- 4 cups chicken broth
- 1 small can (15-oz) diced tomatoes
- 2 1/2 cups sliced frozen okra
- hot cooked white rice
- fresh chopped parsley, for garnish
- Sprinkle chicken with salt and let sit for 10 minutes. Meanwhile, in a large resealable plastic bag, combine 2 T flour, Cajun seasoning, and garlic powder.
- In a large Dutch oven over medium-high heat, heat a little oil. Add chicken to bag, 1 piece at a time, and shake to coat. Transfer chicken to pot and cook over medium heat, turning once, til golden brown, about 5 minutes per side.
- Transfer chicken to a plate and add sausage to pot. Cook til lightly browned, about 3 minutes. Add peppers and onion, and cook til slightly softened, 5 to 7 minutes. Transfer sausage-vegetable mixture to plate and set aside.
- Turn pan to medium-low. Add remaining flour and more oil, and stir constantly til a deep-brown roux forms, about 10 minutes. Add reserved sausage-vegetable mixture and stir to combine. Stir in chicken broth, increase heat to medium-high, and bring to a boil. Add chicken, reduce heat to medium-low, and allow to simmer for about 20 minutes.
- Remove chicken from pot and shred into bite-size pieces. Return chicken to pot and add tomatoes and okra. Simmer til okra is tender, about 10 minutes.
- Serve over rice.