Dinner · 75 min · american

Chicken & Okra Gumbo

An American dinner built around chicken thighs and andouille sausage — on the table in 75 minutes. The macros do the talking: 34g protein, 32g carbs, and 24g fat in every 480-calorie serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

Ingredients

• 1.5 lb Chicken thighs
• 1/2 lb Andouille sausage
• 1 lb Okra
• 1 Onion
• 1 Bell pepper
• 1/2 cup Flour
• 1.5 cups Cooked rice

Steps

1. Make the roux first: whisk the flour into 1/2 cup of hot oil in a heavy pot.
2. Stir constantly over medium heat 20 to 25 minutes, until the roux turns the color of peanut butter — never walk away, it burns in a blink past this point.
3. Add the chopped onion, pepper, and sliced okra; cook 8 minutes until soft.
4. Stir in the sliced andouille and browned chicken pieces.
5. Pour in 4 cups of stock, scraping the bottom, and bring to a simmer.
6. Cook 30 minutes, until the gumbo thickens and the chicken is tender.
7. Skim any fat from the surface and season boldly with salt and hot sauce.
8. Ladle over scoops of rice.

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