Chicken and Andouille Gumbo Recipe
"In New Orleans, gumbo is as ubiquitous as Sazeracs and jazz. This version, which Louisiana home cook Whitmire adapted from Cajun Delights, a down-home cookbook sold at a festival and given to her as a newlywed, is thickened by a dark roux and filled with smoky Cajun andouille sausage and chicken. What to buy: Frozen okra can be found in most supermarkets; you can substitute fresh okra. Andouille is a smoked pork sausage that can be found in many gourmet markets or online at CajunGrocer.com. Look for Cajun seasoning in most supermarkets, or make your own. Read more about gumbo...."
INGREDIENTS
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For the chicken:
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1 4- to 5-pound chicken
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4 cups low-sodium chicken broth
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2 cups water
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1 tablespoon Cajun seasoning (either purchased or homemade)
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1 teaspoon salt
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For the gumbo base:
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3/4 cup vegetable oil
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1 cup all-purpose flour
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1 medium yellow onion, chopped
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3 medium garlic cloves, minced
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1 medium green bell pepper, chopped
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3 stalks celery, chopped
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1 bay leaf
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1 (28-ounce) can diced tomatoes
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1 (16-ounce) bag frozen sliced okra
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1 pound andouille sausage, cut on the bias into 1/2-inch-thick slices
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Sliced scallions, for garnish
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Chopped parsley leaves, for garnish
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