My family loves this recipe. It is not hard to make, in my opinion, but it does take a little more time than the average soup recipe. We live in the Northeast now, so finding the Andouille sausage and okra were challenging. We like spicy food, so this hit the spot. Most of the spice comes from the sausage, so if you like it less spicy, I would use less sausage.
Easy Chicken Gumbo
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- 1/2 cup peanut oil
- 1/2 cup all-purpose flour
- 1 cup chopped sweet onion
- 1 cup chopped green bell pepper
- 1 cup chopped celery
- 1 1/2 to 3 teaspoons Cajun seasoning
- 2 teaspoons minced garlic
- 3 (14-oz.) cans chicken broth
- 1/2 pound andouille sausage, cut in 1/4-inch-thick slices
- Okra Pilau
- 4 cups chopped cooked chicken
- 1. Heat oil in a large Dutch oven over medium-high heat; gradually whisk in flour, and cook, whisking constantly, 5 minutes or until flour is chocolate colored. (Do not burn mixture.)
- 2. Reduce heat to medium. Stir in onion and next 4 ingredients, and cook, stirring constantly, 3 minutes. Gradually stir in chicken broth and sausage. Increase heat to medium-high, and bring to a boil. Reduce heat to low, and simmer, stirring occasionally, 20 minutes.
- 3. Meanwhile, prepare Okra Pilau. Stir chicken into gumbo; cook, stirring occasionally, 5 minutes. Serve with Okra Pilau.
- Kitchen Express Note: We love the flavor of fresh onion, bell pepper, and celery, but to make it even quicker you can substitute 1 (10-oz.) package frozen diced onion, red and green bell peppers, and celery.
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