We call for all-purpose flour in the roux of this gumbo because whole-grain flours may burn in the pan and become too bitter. But in place of the usual white rice, this deeply spiced stew goes over convenient precooked brown rice.
6 ounces andouille sausage, finely chopped
2 tablespoons butter
2 tablespoons canola oil
1.5 ounces all-purpose flour (about 1/3 cup)
8 ounces skinless, boneless chicken thighs, cut into bite-sized pieces
1 cup chopped onion
3/4 cup chopped green bell pepper (about 1 medium)
1/2 cup thinly sliced celery
1 tablespoon salt-free Cajun/Creole seasoning
1/2 teaspoon salt
5 garlic cloves, minced
3 cups unsalted chicken stock (such as Swanson)
1 (14.5-ounce) can unsalted whole tomatoes, drained and crushed
1 cup frozen cut okra
3 cups bagged precooked brown rice
Est. added sugars 0g
How to Make It
Heat a Dutch oven over medium-high heat. Add sausage to pan; sauté 5 minutes, turning to brown on all sides. Remove sausage from pan using a slotted spoon, and drain on paper towels.
Melt butter in drippings in pan. Add oil to pan; swirl. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Stir flour into butter mixture; cook 3 minutes or until our mixture starts to brown, stirring constantly with a whisk.
Add chicken to pan; sauté 4 minutes, stirring frequently. Add onion and next 5 ingredients (through garlic) to pan; sauté 6 minutes or until vegetables are tender, stirring occasionally. Add stock and tomatoes to pan; bring to a boil. Return sausage to pan; stir in okra. Reduce heat, and simmer 6 minutes, stirring occasionally. Divide rice among 6 bowls. Ladle gumbo over rice.
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Also appeared in:
Oxmoor House, March, 2016,Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice