One Great Gumbo With Chicken And Andouille Sausage

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Rachael Ray
Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

2 tablespoons extra virgin olive oil (EVOO), divided

1 pound chicken breast tenders, diced

1 pound boneless, skinless chicken thighs, diced or double amount of white meat

Salt and pepper

2 teaspoons poultry seasoning

1 1/2 pounds andouille sausage, casings removed and diced

3 tablespoons unsalted butter

4 ribs celery from the heart of the stalk, chopped

2 green bell peppers, seeded and diced

1 large onion, peeled and chopped

2 bay leaves, fresh or dried

2 tablespoons-1/4 cup hot cayenne pepper sauce (for mild-moderate heat)

1/4 cup all-purpose flour

1 quart chicken stock or broth

3 cups chopped okra, fresh or defrosted frozen

1 can crushed tomatoes (28 ounces)

1 can diced tomatoes in puree (14 ounces)

3 tablespoons fresh chopped thyme leaves, several sprigs

8 scallions, thinly sliced on an angle

2 1/2 cups white enriched rice, prepared to package directions

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