Chicken Andouille Gumbo
To allow the flavors in this highly seasoned stew with Andouille sausage, chicken, and okra to develop, prepare it a day in advance.
In a big pot, mix the chicken and water.
heating to a boil Reduce heat and simmer for about an hour, or until chicken is tender.
Transfer the chicken to a strainer with tongs, saving the cooking liquid as you do so.
Slice the meat from the bones.
In a large, heavy skillet, heat 2 tablespoons of oil over medium heat.
Okra should be added and cooked for about 20 minutes, stirring frequently, or until no longer sticky.
In a heavy, large Dutch oven, stir the remaining 1/2 cup oil and the flour.
Cook for about six minutes, stirring frequently, at medium heat until thoroughly golden brown.
Add 4 cups of the reserved chicken cooking broth, along with the tomatoes, the Andouille sausage, and any juices.
Basil, cayenne pepper, bell pepper, celery, garlic, and bay leaf.
For approximately 1 1/2 hours, simmer partially covered until thickened.