\u25a22 pounds boneless skinless chicken breast, or thigh
\n\u25a22 quarts water, to cook the chicken
\n\u25a21 pound okra, 1\u2033 pieces, or frozen
\n\u25a2\u00bd cup water
\n\u25a2\u00bd cup unsalted butter
\n\u25a2\u00bd cup all-purpose flour
\n\u25a21 \u00bd cup yellow onion, \u00bc\u201d dice
\n\u25a21 \u00bd cup bell pepper, \u00bc\u201d dice, green and red
\n\u25a2\u2153 cup celery, \u00bc\u201d dice
\n\u25a22 teaspoons minced garlic
\n\u25a22 cups diced canned tomatoes
\n\u25a212 ounces andouille sausage, cooked, \u00bd\u201d slices
\n\u25a21 dried bay leaf
\n\u25a21 teaspoon dried thyme,
\n\u25a21 teaspoon dried basil
\n\u25a21 teaspoon cayenne pepper
\n\u25a21 teaspoon kosher salt
\n\u25a2\u00bd teaspoon black pepper
\n\u25a21 tablespoon gumbo fil\u00e9, Zatarain\u2019s<\/p>\n
For Complete\u00a0Cooking\u00a0STEPS Please Head On Over To Next Page Or Open button (>) and don\u2019t forget to SHARE with your Facebook friends.<\/strong><\/p>\n <\/p>\n Cook the Chicken \u2013<\/strong>\u00a0In a medium-sized pot, add chicken and cover with 2 quarts of water. Bring to a boil, then reduce to a simmer until fully cooked, about 20 to 25 minutes.Methods:<\/h2>\n
\nThe internal temperature should reach 160\u00baF (71\u00baC). Strain the chicken broth and reserve.
\nShred the Meat \u2013<\/strong>\u00a0Remove cooked chicken from the pot. Allow it to cool, then shred into small pieces. Cover and set aside.
\nCook the Okra \u2013<\/strong>\u00a0In a medium-sized pot, add okra and \u00bd cup of water. Bring to a boil, then reduce heat and cover. Simmer, occasionally stirring, until tender, about 7 to 9 minutes. Transfer to a colander, drain and set aside.
\nMake the Roux \u2013<\/strong>\u00a0In a large dutch oven or heavy-bottomed pot, combine butter and flour. Cook over medium heat, frequently stirring with a whisk, until a dark brown roux forms, about 15 minutes.
\nIf needed, increase the heat if you do not see a substantial color change. In the last 5 minutes, continuously stir, so the roux does not burn.
\nSaute the Vegetables \u2013<\/strong>\u00a0Add onion, bell peppers, celery, and garlic to the pot. Saut\u00e9 until vegetables are tender, about 8 to 10 minutes.
\nCook the Sausage \u2013<\/strong>\u00a0Add cooked okra, tomatoes, and sliced sausage. Cook for 10 minutes, stirring occasionally.
\nAdd the Seasonings \u2013<\/strong>\u00a0Add bay leaf, thyme, basil, cayenne, salt, and pepper.
\nSimmer \u2013 Stir in 4 cups of the reserved chicken broth. Loosely cover the pot and simmer over medium-low heat, occasionally stirring until the gumbo thickens, about 30 minutes.
\nSimmer the Chicken \u2013<\/strong>\u00a0Add the cooked shredded chicken and simmer for an additional 15 minutes.
\nAdd the Gumbo Fil\u00e9 \u2013<\/strong>\u00a0Turn off the heat and slowly stir in the gumbo fil\u00e9. Do not reboil after adding, as this tends to make the gumbo stringy\u2014taste and season with more salt and pepper as desired. Add more chicken broth if you want a less thick consistency.
\nTo Serve \u2013<\/strong>\u00a0Scoop and serve over steamed rice.<\/p>\n\n