INGREDIENTS DIRECTIONS Chop your veggies while it's cooking. Add the andouille to the pan and cook another 1 to 2 minutes. Transfer chicken and sausage to a dish. Return pan to heat and add butter. When the butter melts, add chopped celery, peppers, onion and bay. Season with salt, pepper and hot sauce. Cook 3 to 5 minutes to begin to soften veggies. Add flour and cook for 2 minutes. Slowly stir in the broth and bring liquid up to a boil. Add okra, chicken and sausage to the boiling broth, then stir in your tomatoes and fresh thyme. Bring back up to a bubble, reduce to simmer. Add raw shrimp, simmer for 5 minutes to cook shrimp and combine flavors. Scoop cooked white rice into the center of bowlfuls of gumbo using an ice cream scoop. Enjoy!
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