A delicious, flavor-packed gumbo that you can have on the table in 45 minutes or less!
8 ozandouille sausage, chopped into small pieces
2 tbspcanola oil
1/3call purpose flour
12ozboneless, skinless chicken breast, chopped into bite-sized pieces
3/4 cgreen bell pepper, diced
14.5ozcanned crushed tomatoes
3ccooked white rice
Heat dutch oven or large soup pot over medium-high heat. Add sausage and saute for 5 minutes until it begins to brown. Remove sausage to a separate plate and drain grease on a paper towel.
Add butter and oil to pot and stir until butter melts.
Slowly add in flour, whisking constantly (you may not need all of the flour).
Continue whisking until flour mixture is smooth and begins to brown (about 2 minutes).
Add chicken and saute, stirring frequently, until chicken is no longer pink.
Add onion, bell pepper, celery, seasoning, and garlic to pan. Saute and stir for 5-6 minutes or until vegetables are tender. If needed, add a little bit of stock to the pan to prevent ingredients from sticking.
Add stock and tomatoes. Bring to a boil.
Reduce heat to a simmer. Return sausage to pan and add okra.
Simmer for 10 minutes, or until okra is tender.
Serve over cooked white rice.
If you are able to find pre-chopped creole mix or mirepoix at your store, use 2.5 cups of the mix in place of the onion, bell pepper, garlic and celery.