Dairy-Free Chicken and Andouille Gumbo

Instructions

1. 1Place a large heavy-bottomed pot or Dutch oven on the stove over medium-high heat. Add the 1/2 cup of vegetable oil and let it heat up until it shimmers, about 1-2 minutes.
2. 2Gradually whisk in the 1/2 cup of all-purpose flour. Continue to cook, stirring constantly, until the mixture turns a dark brown color, resembling dark chocolate. This process, called making a roux, can take 20-30 minutes. Watch carefully to prevent burning; if you see black specks, start over.
3. 3Add the 1 large onion, 1 large green bell pepper, and 2 stalks celery to the pot. Cook, stirring occasionally, until the vegetables have softened, about 5-7 minutes. Add the 4 cloves of garlic and cook for 1 minute more, until fragrant.
4. 4Slowly pour in the 8 cups of chicken broth while stirring to combine it with the roux and vegetables. Stir in the 2 tablespoons of Cajun seasoning and 1 teaspoon of hot sauce. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer gently for 30 minutes.
5. 5Add the about 680 g of chicken thighs and the about 340 g of andouille sausage to the simmering liquid. Continue to simmer, covered, for another 30 minutes, or until the chicken is cooked through and reaches an internal temperature of 74°C.
6. 6During the last 15 minutes of the total cooking time, stir in the 1 cup of okra. This will allow the okra to cook and thicken the gumbo slightly without becoming mushy.
7. 7Serve the gumbo hot over 3 cups of cooked long-grain rice.

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