Chicken and Okra Gumbo

Ingredients

• about 680 g Chicken Thighs
• about 450 g Okra
• 1 large Onion
• 2 medium Celery Stalks
• 1 large Green Bell Pepper
• 4 cloves Garlic
• about 225 g Andouille Sausage (Chicken or Pork)
• 1 14.5 oz can Diced Tomatoes
• 6 cups Chicken Broth
• 1 tbsp File Powder
• 2 tbsp Cajun Seasoning
• 6 cups Cooked Rice

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

Instructions

1. 1Cut the about 680 g chicken thighs into 2.54 cm pieces. Season the chicken pieces with the 2 tbsp Cajun seasoning. Heat a large heavy-bottomed pot or Dutch oven over medium-high heat (about 205°C / 200°C). Add the seasoned chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set it aside on a plate.
2. 2Add the about 225 g Andouille sausage to the same pot and cook until browned, about 5 minutes. Remove the sausage from the pot and set it aside with the chicken.
3. 3Add the 1 large onion, 2 medium celery stalks, and 1 large green bell pepper to the pot. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes. Add the 4 cloves garlic, minced, and the about 450 g okra, sliced into 1.27 cm rounds, and cook for 5 minutes more, stirring occasionally.
4. 4Pour in the 1 14.5 oz can diced tomatoes and the 6 cups chicken broth. Stir to combine and bring the liquid to a boil over high heat (232.2°C / 230°C).
5. 5Return the browned chicken thighs and browned andouille sausage to the pot. Reduce the heat to low (94°C / 95°C), cover the pot, and let it simmer for 30-40 minutes, or until the chicken is cooked through and reaches an internal temperature of 74°C.
6. 6Stir in the 1 tbsp file powder. Continue to cook, uncovered, for 5 minutes more, stirring gently. The gumbo should thicken slightly.
7. 7Serve the Chicken and Okra Gumbo hot over the 6 cups cooked rice.

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