Chicken and Okra Gumbo with Rice

Ingredients

• about 910 g Chicken Thighs (bone-in, skin-on)
• about 225 g Andouille Sausage (sliced)
• about 450 g Okra (sliced)
• 1 large Onion (chopped)
• 1 large Bell Pepper (chopped)
• 3 stalks Celery (chopped)
• 4 cloves Garlic (minced)
• 1 28 oz can Diced Tomatoes
• 6 cups Chicken Broth
• 2 tbsp Cajun Seasoning
• 1 tsp Hot Sauce
• 3 tbsp Olive Oil
• 3 cups cooked Rice
• to taste Salt
• to taste Black Pepper

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

Instructions

1. 1Season the about 910 g of Chicken Thighs with salt, pepper, and 1 tablespoon of Cajun seasoning. Heat 3 tablespoons of Olive Oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat (about 205°C/200°C). Add the seasoned chicken thighs and brown them well on all sides, about 3-4 minutes per side. Remove the chicken from the pot and set it aside on a plate.
2. 2Add the about 225 g of Andouille Sausage to the same pot and cook until it is nicely browned, about 3-5 minutes. Remove the sausage from the pot and set it aside with the chicken.
3. 3Add the 1 large Onion, 1 large Bell Pepper, and 3 stalks Celery to the pot. Cook, stirring occasionally, until the vegetables have softened, about 5-7 minutes. Add the 4 cloves of Garlic and the remaining 1 tablespoon of Cajun seasoning, and cook for 1 minute more until fragrant.
4. 4Stir in the about 450 g of Okra and cook for 5-7 minutes, stirring occasionally, until the okra is slightly browned. Add the 1 28 oz can Diced Tomatoes and 6 cups of Chicken Broth. Stir everything together and bring the liquid to a boil.
5. 5Reduce the heat to low. Return the browned chicken thighs and Andouille sausage to the pot. Cover the pot and let it simmer gently for at least 1 hour, or until the chicken is very tender and easily pulls away from the bone.
6. 6Carefully remove the chicken thighs from the pot. Once cool enough to handle, shred the meat from the bones. Return the shredded chicken meat to the pot. Stir in the 1 tsp of Hot Sauce.
7. 7Taste the gumbo and add salt and pepper as needed until it tastes just right to you. Serve the Chicken and Okra Gumbo hot over 3 cups of cooked Rice.

Substitutions

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