Cajun Gumbo With Chicken and Andouille Sausage Recipe
Ingredients (17)
- 1 cup plus 1 tablespoon (250ml) canola or vegetable oil, divided
- 6 boneless, skinless chicken thighs (about 2 1/4 pounds; 1kg total)
- Kosher salt
- 1 1/2 pounds Cajun-style andouille sausage (680g; about 8 links), sliced crosswise 1/2 inch thick
- 1 cup all-purpose flour(4 1/2 ounces; 130g)
- 2 large yellow onions (about 12 ounces; 340g each), cut into 1/4-inch dice
- 2 green bell peppers (about 7 ounces; 200g each), cut into 1/4-inch dice
- 4 large celery ribs (9 ounces; 260g total), cut into 1/4-inch dice
- 8 medium cloves garlic, minced
- 1/4 teaspoon cayenne pepper
- Freshly ground black pepper
- 1 1/2 quarts (1.4L) homemade brown or white chicken stock or store-bought low-sodium chicken stock
- 2 dried bay leaves
- 2 large sprigs fresh thyme
- 1 pound (450g) fresh okra, caps trimmed, pods cut crosswise 1/2 inch thick (optional; see note)
- 1/2 teaspoon filé powder, plus more as needed for serving (optional; see note)
- Warm rice, thinly sliced scallions, and hot sauce, for serving
Directions
Learn how to make this recipe at Serious Eats
Welcoming the Whisky Sour cocktail: a smooth yet tangy, bold yet refreshing classic cocktail. Finished off with a dash of egg white for a velvety texture it provides a special experience.
Ingredients (8)
- 2 oz. Bulleit bourbon
- 0.75 oz. Lemon juice
- 0.75 oz. Simple syrup
- 2 Dash Angostura
- 0.75 oz. Egg White
- Lemon Zest Discard
- Lemon Slice and Maraschino Cherry to garnish
- Ice
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