Chicken-and-Andouille Gumbo
INGREDIENTS
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2.50 lb. chicken (2 skinless thighs; 2 large boneless, skinless breast halves)
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0.50 tsp. salt
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0.50 c. all-purpose flour
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1 tbsp. Creole seasoning (such as Tony Chachere’s)
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1 tsp. garlic powder
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5 tbsp. canola oil
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12 oz. Andouille sausage links
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4 large bell peppers (2 red, 2 green)
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1 medium onion
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6 c. low-sodium chicken broth
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1 can diced tomatoes
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2.50 c. sliced frozen okra
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4 c. cooked rice
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0.50 c. fresh chopped parsley
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