American Kitchen Classic Louisiana Gumbo Recipe

Ingredients for American Kitchen Classic Louisiana Gumbo

• Andouille Sausage
• Boneless Skinless Chicken Breasts
• 1/4 cup (1/2 stick) unsalted butter
• All Purpose Flour
• Yellow Onions
• Green Bell Peppers
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• Reduced Sodium Chicken Broth
• Diced Tomatoes
• Kosher Salt
• Ground Black Pepper
• Ground Thyme
• Ground Red Pepper
• 1 pound medium shrimp, peeled and deveined
• Frozen Cut Okra
• 1-2 tablespoons file powder (optional)
• Cooked Rice

How to Make American Kitchen Classic Louisiana Gumbo

1. Heat a large saucepan or Dutch oven over medium heat.
2. Add 1 pound Andouille sausage, sliced, and cook for 5-7 minutes, or until browned. Remove and set aside.
3. Add 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces, to the pan. Cook for 5-7 minutes, or until lightly browned. Remove and set aside.
4. Add 1/4 cup (1/2 stick) unsalted butter to the pan. Once melted, whisk in 1/4 cup all-purpose flour and cook for 10 minutes, stirring constantly, until the mixture is a deep golden brown and nutty in aroma. (If it burns, start over!).
5. Add 1 large onion, chopped; 1 green bell pepper, chopped; 2 celery stalks, chopped; and 4 cloves garlic, minced, to the pan. Stir to combine and cook for 2 minutes.
6. Pour in 6 cups chicken broth and 1 (28-ounce) can of undrained crushed tomatoes. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until thickened.
7. Season with 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon dried thyme, and 1/2 teaspoon cayenne pepper (or to taste).
8. Add 1 pound medium shrimp, peeled and deveined, and 1 cup sliced okra to the pan. Cook for 5-7 minutes, or until shrimp are pink and okra is tender.
9. Return the cooked chicken and sausage to the pan. Cook for 1-2 minutes to heat through.
10. Remove from heat and stir in 1-2 tablespoons file powder (optional) just before serving. Adjust seasoning as needed.
11. Serve hot over cooked rice.