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View Artisan Fresh™ Products»Easy Chicken Gumbo
Preparation time:
Servings: 8
Rating:
The classic Creole dish of New Orleans, this version of gumbo is made extra-easy by using rotisserie chicken. Always a hit at parties, the dish is even better if prepared in advance to let the flavors blend, then ladled over rice for a hearty main course.
Ingredients
- 2 Tbsp. vegetable oil
- 1 1/2 lb. okra, optional
- 1/2 cup(s) butter
- 1/2 cup(s) all-purpose flour
- 1 qt. chicken broth
- 1 lb. sliced Andouille sausage
- 1 can Roma tomatoes (28 ounce)
- 1 green pepper, chopped
- 3 stalks celery, chopped
- 3 garlic cloves, crushed
- 1 bay leaf
- 2 tsp. salt, to taste
- 1 tsp. dried thyme
- 1 tsp. dried basil leaves, crumbled
- 1 tsp. cayenne pepper (or more, to taste)
- 1 tsp. ground black pepper
- 1 rotisserie chicken, deboned and chopped (4 pound)
- 2 tsp. filé powder, or to taste
Cooking Directions
- Heat the vegetable oil in a skillet over medium heat. If using, add okra, stirring frequently to prevent sticking, about 20 minutes. Cook until no longer sticky. (Note: If not using okra, skip this step.)
- Melt butter in a large, heavy soup pot over medium-high heat. When bubbling and beginning to brown, stir in the flour. Cook and stir the mixture until it turns a dark, golden brown color, about 6 minutes. Slowly add the chicken broth while continuing to cook and stir roux.
- Add the sausage, tomatoes, green pepper, celery, garlic, bay leaf, salt, thyme, basil, cayenne pepper and black pepper. Cover and simmer 1.5 hours until mixture thickens. (If necessary, remove cover partway to let steam escape.)
- Stir in the chopped rotisserie chicken and simmer for 15 minutes. Add the filé powder just before serving. (If preparing gumbo in advance, cool slightly, cover and refrigerate.)
