1 quart canned low-sodium chicken broth or homemade stock
1/2 pound smoked sausage, halved lengthwise and cut crosswise into 1/4-inch slices
1 pound boneless, skinless chicken breasts, cut into 3/4-inch pieces
3/4 cup long-grain rice
How to Make It
In a large stainless-steel pot, heat the oil over moderate heat. Whisk in the flour and cook, whisking, until starting to brown, about 4 minutes. Reduce the heat to moderately low. Stir in the onion, celery, and bell pepper and cook until starting to soften, about 7 minutes. Add the okra, bay leaf, thyme, oregano, salt, black pepper, cayenne, and tomatoes. Cover and cook for 5 minutes.
Stir in the broth and the smoked sausage. Bring to a boil. Reduce the heat and simmer for 15 minutes. Add the chicken and cook until just done, 4 to 5 minutes longer. Remove the bay leaf.
Meanwhile, bring a medium pot of salted water to a boil. Stir in the rice and boil until just done, 10 to 12 minutes. Drain. Put a mound of rice in the center of each bowl. Ladle the gumbo around the rice.
Wine Recommendation: No region of the wine world is producing more exciting wine bargains than the Languedoc-Roussillon in southern France. Try any one of their sturdy reds with this hearty gumbo.
the first time i made this recipe, i didn't love it â although my boyfriend did. i thought it tasted much like campbell's soup; salty and unexciting.
i tried making it again (because my boyfriend liked it so much) with some changes, and really liked it. the alterations i made were to use chorizo as the only meat, cut the salt in half and cut the amount of flour to 2 tbsp. i also used brown rice instead of white. with these changes i would give it five stars, but as written it's only 2-3 stars. i decided to split the difference and give it four stars.
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