Gumbo

Soupe de gombo

Ingredients14

• okra400 g
• chicken thighs600 g
• andouille sausage250 g
• onion1
• green bell pepper1
• celery stalks2
• garlic4 cloves
• all-purpose flour60 g
• vegetable oil60 ml
• chicken stock1.5 l
• bay leaves2
• thyme1 tsp
• cayenne pepper1/4 tsp
• saltto taste

Method

1. Slice the sausage, chop the onion, bell pepper, and celery, mince the garlic, and cut the okra into rounds.
2. Heat the oil in a heavy pot, stir in the flour, and cook the roux over medium-low heat, stirring constantly, until it turns deep brown.
3. Add the onion, pepper, and celery and cook until softened, then stir in the garlic.
4. Pour in the stock gradually, add the chicken, sausage, bay leaves, thyme, and cayenne, and simmer until the chicken is tender.
5. Remove the chicken, shred the meat, and return it to the pot.
6. Stir in the okra and simmer until the okra is tender and the gumbo has thickened.
7. Season with salt, discard the bay leaves, and serve hot over rice.