Chicken and Andouille Gumbo (Soy-Free)

Ingredients

• 2 lbs Chicken Thighs (boneless, skinless)
• 1 lb Soy-Free Andouille Sausage (sliced)
• 1 large Onion (diced)
• 1 large Green Bell Pepper (diced)
• 3 stalks Celery (diced)
• 5 cloves Garlic (minced)
• 8 cups Chicken Broth
• 14.5 oz Diced Tomatoes
• 1 cup Okra (sliced)
• 2 tbsp File Powder
• 2 tbsp Cajun Seasoning (soy-free)
• 2 Bay Leaves
• 2 tbsp Olive Oil
• 6 cups Hot Cooked Rice

Instructions

1. 1Place a large, heavy-bottomed pot or Dutch oven over medium-high heat (about 400°F/200°C). Add the 2 tablespoons of olive oil. Once the oil is shimmering, add the 2 pounds of boneless, skinless chicken thighs. Brown the chicken thighs on all sides until they have a nice golden-brown color, about 3-4 minutes per side. Remove the browned chicken thighs from the pot and set them aside on a plate.
2. 2Add the 1 pound of sliced soy-free andouille sausage to the same pot. Cook the sausage, stirring occasionally, until it is browned on both sides, about 5 minutes. Remove the browned sausage from the pot and set it aside with the chicken.
3. 3Add the 1 large diced onion, 1 large diced green bell pepper, and 3 diced celery stalks to the pot. Cook, stirring often, until the vegetables have softened, about 7 to 10 minutes. You should see them become translucent and slightly tender.
4. 4Add the 5 cloves of minced garlic to the pot and cook for 1 minute more, stirring constantly, until you can smell its fragrance. Be careful not to let the garlic burn.
5. 5Pour in the 8 cups of chicken broth. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot; these bits add a lot of flavor.
6. 6Return the browned chicken thighs and the browned andouille sausage to the pot. Add the 14.5 oz can of diced tomatoes (undrained), 1 cup of sliced okra, 2 tablespoons of soy-free Cajun seasoning, and 2 bay leaves. Stir everything together. Increase the heat to bring the mixture to a boil.
7. 7Once boiling, reduce the heat to low, cover the pot, and let the gumbo simmer gently for at least 1 hour, or up to 2 hours. This long simmer allows the flavors to meld and deepen. The chicken should be very tender.
8. 8Carefully remove 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. Stir in the 2 tablespoons of file powder until it is fully incorporated. Remove and discard the 2 bay leaves.
9. 9Serve the gumbo hot over 6 cups of hot cooked rice.

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