Heat 1 tbsp Vegetable oil in a large skillet or wok over medium-high heat. Add Chicken and cook until browned and cooked through, about 6-8 minutes. Remove Chicken from skillet and set aside.
Add Andouille sausage to the skillet and cook until browned, about 4-5 minutes. Remove sausage and set aside.
In the same skillet, add remaining 1 tbsp Vegetable oil. Add Onion, Bell pepper, and Celery and cook until softened, about 5 minutes.
Add Garlic and Okra and cook for another 2 minutes.
To make the Gumbo Sauce, whisk together Flour and 1/2 cup Chicken broth in a small bowl until smooth. Gradually whisk this roux into the skillet with the vegetables. Cook for 2-3 minutes, stirring constantly.
Slowly pour in the remaining Chicken broth, stirring constantly to prevent lumps. Bring to a simmer.
Add cooked Chicken and Rice to the skillet. Stir well to combine.
Stir in Soy sauce. Cook for another 5-7 minutes, stirring frequently, until heated through and rice is slightly crispy.
Garnish with Green onions and a dash of Hot sauce and serve hot.
Ingredients
4
1 lb450 gChicken thighs-boneless, skinless, cut into 1-inch pieces
4 oz115 gAndouille sausage-sliced
1 cup120 gOkra-fresh or frozen, sliced
3 cups600 gCooked rice-day-old, jasmine rice
11 mediumOnion-diced
11 mediumBell pepper-red, diced
2 cloves6 mLGarlic-minced
1/2 cup60 gCelery-diced
1 tbsp15 mLPaprika
1 tsp5 mLCayenne pepper
1 tsp5 mLGarlic powder
1 tsp5 mLOnion powder
1/2 tsp2.5 mLBlack pepper
1/2 tsp2.5 mLWhite pepper
2 tbsp30 mLVegetable oil
2 tbsp30 mLAll-purpose flour
4 cups950 mLChicken broth
2 tbsp30 mLSoy sauce
1 tbsp15 mLGreen onions-sliced, for garnish
1 tbsp15 mLHot sauce-Louisiana style, for garnish
Equipment
Large skillet or wok
Small bowl
Whisk
Instructions
Season Chicken with Gumbo Spice Blend.
Heat 1 tbsp Vegetable oil in a large skillet or wok over medium-high heat. Add Chicken and cook until browned and cooked through, about 6-8 minutes. Remove Chicken from skillet and set aside.
Add Andouille sausage to the skillet and cook until browned, about 4-5 minutes. Remove sausage and set aside.
In the same skillet, add remaining 1 tbsp Vegetable oil. Add Onion, Bell pepper, and Celery and cook until softened, about 5 minutes.
Add Garlic and Okra and cook for another 2 minutes.
To make the Gumbo Sauce, whisk together Flour and 1/2 cup Chicken broth in a small bowl until smooth. Gradually whisk this roux into the skillet with the vegetables. Cook for 2-3 minutes, stirring constantly.
Slowly pour in the remaining Chicken broth, stirring constantly to prevent lumps. Bring to a simmer.
Add cooked Chicken and Rice to the skillet. Stir well to combine.
Stir in Soy sauce. Cook for another 5-7 minutes, stirring frequently, until heated through and rice is slightly crispy.
Garnish with Green onions and a dash of Hot sauce and serve hot.
Comments