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Ingredients
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1 package andouille sausage
2 tablespoons butter
1/3 cup all-purposed flour
½ pound chicken easts, chopped into bite-sized pieces
½ medium onion, chopped
1 medium green bell pepper, chopped
2 stalks celery, chopped
1 tablespoons Cajun seasoning
½ teaspoon crushed red pepper flakes
3 cups chicken stock
1 cup crushed tomatoes
2 tablespoons Worcestershire sauce
1 cup frozen cut okra
Hot own rice
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Directions
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Add the sausage to a Dutch oven over medium-high heat. Sauté for five minutes, owning on all sides, and then remove from pan.
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Melt the butter into the pan, and then add the flour. Whisk the two together, stirring until the mixture begins to own. Add the chicken, stir to coat, and cook for four minutes. Add the onion, green pepper, celery, Cajun seasoning and red pepper; cook for two to three minutes. Add the chicken stock, tomatoes, and Worcestershire sauce, and ing to a boil. Reduce the heat, and let simmer for five to 10 minutes. Return the sausage to the pan and add the okra. Once okra is heated through, serve the gumbo over cooked rice.
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