This how I make my chicken and andouille gumbo.
The main ingredients: chicken thighs, andouille sausage, onion, bell pepper, and celery.
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Coat 4 chicken thighs with Cajun seasoning, I use Tony Chachere's, and brown in skillet. After they are browned remove skin and bones, actually I debone them before they go in the skillet. Then cut them up into bite sized pieces.
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The Trinity (2 cups onion, 1 cup each of bell pepper, and celery) chopped.
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The roux (1 1/2 cups each of corn oil and flour) start on medium heat in a cast iron Dutch oven and be prepared to stir constantly for 40 minutes. Have a full beer close by because there will not be any chance to go get another one once you start the stirring.
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20 minutes of stirring on medium, starting to turn brownish.
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An additional 20 minutes of stirring and it's chocolate brown. I use my 20-10-5-5 method, that's 20 minutes at medium heat, 10 minutes at medium low heat, 5 minutes at low heat, and 5 minutes heat removed stirring constantly the entire time.
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Add the Trinity.
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Stir in over medium heat for 10 minutes and now you have Cajun Napalm.
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Add in the chicken, andouille, and 4 bay leaves, 1 tsp of Cajun seasoning, again I use Tony Chachere's, mix and stir over medium heat for 5 minutes.
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Ready for the chicken broth.
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At this point I transfer the mixture to an enameled cast iron Dutch oven and slowly stir in 10 cups of chicken broth. Add the okra and bring to a boil, reduce heat to low to maintain a simmer for 1 hour uncovered. During the simmering process fat will rise to the top, skim off fat during this process.
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