Chicken and Sausage Gumbo for Two

Name: Chicken and Sausage Gumbo for Two
Yield: Serves 2
Ingredients: 2 (5- to 7-ounce) bone-in, chicken thighs, skin removed, trimmed; , Salt and pepper; 2 tablespoons, all-purpose flour; 2 tablespoons, vegetable oil; 1 , small onion, chopped fine; 1/2 cup finely chopped, green bell pepper; 1/4 cup, minced celery; 1 tablespoon, tomato paste; 2 , garlic cloves, minced; Pinch , cayenne pepper; 1 3/4 cups, chicken broth; 1 , bay leaf; 4 ounces, andouille sausage, halved lengthwise and sliced thin; 1 , tomato, cored, seeded, and chopped; 3/4 cup, frozen sliced okra

21 comments

Appears in Cook's Country April/May 2014

You can’t make great gumbo without a long-cooked roux. Or can you?

SERVES2

TIME1½ hours

WHY THIS RECIPE WORKS

A big pot of gumbo can feed a hungry crowd, but it requires time: Cooking the dark flour-and-fat roux that thickens the stew can take up to an hour. For our gumbo for two, we found a roux shortcut that doesn’t sacrifice authentic flavor. Af...

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