Creole Chicken and Okra Gumbo (Dairy & Nut-Free)

Ingredients

• 2 lb Chicken Thighs
• 1 lb Okra
• 1 large Onion
• 1 large Bell Pepper
• 3 stalks Celery
• 6 cloves Garlic
• 1/2 lb Andouille Sausage
• 8 cups Chicken Broth
• 1 28 oz can Diced Tomatoes
• 2 tbsp Tomato Paste
• 3 tbsp Cajun Seasoning
• 2 Bay Leaves
• 3 cups Long-Grain Rice
• 2 tbsp Olive Oil

Instructions

1. 1Place a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the 2 tablespoons of olive oil. Once the olive oil is shimmering, carefully add the 2 lb of chicken thighs to the pot. Cook the chicken for 3 to 4 minutes per side, until browned on all sides. Remove the browned chicken from the pot and set it aside on a clean plate.
2. 2Add the 1 lb of okra to the same pot. Cook the okra over medium-high heat, stirring occasionally, for 5 to 7 minutes, until it is lightly browned and any visible sliminess has reduced.
3. 3Dice the 1 large onion, 1 large bell pepper, and 3 stalks of celery into 1/2-inch pieces. Add the diced 1 large onion, 1 large bell pepper, and 3 stalks of celery to the pot. Sauté the vegetables over medium-high heat, stirring often, for about 8 minutes, until they are softened and appear slightly translucent.
4. 4Mince the 6 cloves of garlic. Slice the 1/2 lb of andouille sausage into 1/4-inch thick rounds. Add the minced 6 cloves of garlic and the sliced 1/2 lb of andouille sausage to the pot. Cook over medium-high heat, stirring constantly, for about 3 minutes, until the garlic is fragrant and the sausage is lightly browned.
5. 5Stir the 2 tablespoons of tomato paste and the 3 tablespoons of Cajun seasoning into the pot. Cook, stirring constantly, for 1 minute, until the mixture is fragrant. Pour in the 8 cups of chicken broth and the 1 (28 oz) can of diced tomatoes. Bring the mixture to a boil over high heat, then reduce the heat to low (around 200°F / 93°C), cover the pot, and let it simmer for 1 hour, stirring occasionally.
6. 6Return the browned 2 lb of chicken thighs to the pot. Add the 2 bay leaves. Cover the pot and continue to simmer on low heat (around 200°F / 93°C) for an additional 30 minutes, or until the chicken is cooked through and very tender. The internal temperature of the thickest part of the chicken should reach 165°F (74°C) when measured with a meat thermometer.
7. 7Carefully remove and discard the 2 bay leaves from the pot. Using two forks, shred the cooked 2 lb of chicken thighs directly in the pot into bite-sized pieces. Stir the shredded chicken thoroughly back into the gumbo.
8. 8To cook the 3 cups of long-grain rice: In a separate medium saucepan, combine the 3 cups of long-grain rice with 6 cups of water. Bring the water to a boil over high heat, then reduce the heat to low, cover the saucepan, and simmer for 18 minutes, or until all the water has been absorbed and the rice is tender. Remove the saucepan from the heat and let it stand, covered, for 5 minutes. Fluff the rice with a fork. Serve the hot gumbo immediately over the cooked 3 cups of long-grain rice.

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