Alligator-Free Gumbo Shooters

Ingredients

• about 450 g Chicken thighs
• about 225 g Andouille sausage
• 1/2 cup All-purpose flour
• 1/4 cup Vegetable oil
• 1 medium Onion
• 1 medium Bell pepper
• 2 stalks Celery
• 3 cloves Garlic
• 2 tbsp Cajun seasoning
• 6 cups Chicken broth
• 1 cup Okra
• 1 cup Rice
• 1/4 cup Green onions

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the about 450 g chicken thighs into 2.54 cm pieces. Cut the about 225 g andouille sausage into 1.27 cm thick rounds. Finely chop the 1 medium onion, 1 medium bell pepper, and 2 stalks celery. Mince the 3 cloves garlic.
2. 2In a large, heavy-bottomed pot or Dutch oven, heat the 1/4 cup vegetable oil over medium-high heat, about 190°C. Add the seasoned chicken thighs and brown them on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside. Add the andouille sausage to the pot and cook until browned, about 3-5 minutes. Remove the sausage from the pot and set aside.
3. 3Add the 1/2 cup all-purpose flour to the pot with the remaining oil and sausage drippings. Cook, stirring constantly with a whisk, over medium heat, about 150°C, until the mixture turns a dark brown color, resembling dark chocolate. This will take about 15-20 minutes. Be careful not to burn the flour.
4. 4Add the chopped 1 medium onion, 1 medium bell pepper, and 2 stalks celery to the pot. Cook, stirring frequently, until the vegetables have softened, about 5-7 minutes. Add the minced 3 cloves garlic and 2 tbsp Cajun seasoning and cook for 1 minute more, until fragrant.
5. 5Gradually whisk in the 6 cups chicken broth, a little at a time, ensuring no lumps form. Bring the mixture to a simmer, stirring occasionally. Return the browned chicken thighs and sausage to the pot.
6. 6Add the 1 cup okra and 1 cup rice to the pot. Stir everything together. Reduce the heat to low, cover the pot, and simmer for 30 minutes, or until the rice is fully cooked and the chicken is tender. The chicken should reach an internal temperature of 74°C.
7. 7Remove the chicken thighs from the pot and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the pot and stir to combine.
8. 8Ladle the gumbo into shot glasses. Garnish each shooter with 1/4 cup chopped green onions.

Related Guides