CHICKEN, SHRIMP AND ANDOUILLE GUMBO
INGREDIENTS
•
Yield: 8 servings
•
2 chicken thighs, boneless and skinless
•
1 teaspoon salt, or as necessary
•
1 teaspoon freshly ground black pepper, or as necessary
•
2 quarts chicken broth
•
1 ham hock
•
½ cup all-purpose flour
•
5½ tablespoons vegetable oil
•
1½ onions, large dice
•
3 celery stalks, diced
•
1 green bell pepper, diced
•
1 bay leaf
•
½ teaspoon dried thyme
•
Pinch cayenne pepper (optional)
•
4 garlic cloves, minced
•
¾ cup okra, trimmed, cut into ¼-inch slices
•
1 15-ounce can chopped tomatoes with juice
•
½ pound andouille sausage, sliced into ¼-inch pieces
•
3 plum tomatoes, seeded and diced
•
½ teaspoon hot sauce
•
½ pound shrimp, peeled and deveined
•
4 cups cooked long grain brown rice
•
3 scallions, sliced thinly on a bias
ADVERTISEMENT