Chicken Gumbo

Ingredients


Serves 4

• 1 tablespoon olive oil
  
• 1 pound boneless, skinless chicken thighs
  
• Coarse salt and ground pepper
  
• 6 ounces andouille or smoked sausage, halved lengthwise and cut into 1/4-inch pieces
  
• 1 medium onion, diced
  
• 1 medium green bell pepper, ribs and seeds removed, diced
  
• 2 stalks celery, diced
  
• 1 tablespoon tomato paste
  
• 2 teaspoons dried thyme
  
• 1 pound okra, cut into 1/2-inch-thick rounds
  
• 2 vine-ripened tomatoes, diced
  
• 1/4 cup chopped fresh parsley, for garnish (optional)
  
• 2 tablespoons all-purpose flour
  

Directions

1. In a 5-quart saucepan, warm oil over high heat. Season chicken with salt and pepper; brown both sides, 8 to 10minutes. Transfer to a plate to cool; slice into thin strips.
   
2. Reduce heat to medium. Cook sausage until browned, 1 to 2 minutes. Add onion, bell pepper, and celery; cook until onion is translucent, 4 to 6 minutes. Stir in flour; cook until light brown, stirring constantly, until toasted, 30 seconds to 1 minute.
   
3. Stir in tomato paste, thyme, half the okra, tomatoes, and 2 quarts water. Bring to a boil; reduce to a simmer. Stir in chicken and any accumulated juices. Cover; cook until thickened, about 30 minutes.
   
4. Stir in remaining okra; simmer, uncovered, until chicken is starting to fall apart, about 30 minutes. Season with salt and pepper. Stir in parsley, if desired.
   

شكرا

لذيذ

ur welcome n it is delisiouse