Ingredients
5tbspbutter
4tbspflour
1cupsweet onion,chopped
1cupred bell pepper,chopped
1cupyellow bell pepper,chopped
2stalkscelery,chopped
1½cupssliced smoked andouille sausage,(approximately 3 links)
2clovesgarlic,minced
1tspground mustard
1tspcayenne pepper
1½tsppaprika
1tspgarlic powder,or granulated garlic
1tspcreole seasoning,or Cajun seasoning
4cupschicken stock
2½cupschicken breast,chopped cooked
1bayleaf
1cupfrozen okra,chopped
1tspkosher salt
1tspfreshly ground black pepper
2cupscooked white rice,optional, for serving
Preparation
Melt the butter in a large dutch oven or stockpot over medium-high heat.
Whisk in the flour and continue whisking for approximately 3 to 4 minutes until the mixture starts to turn golden brown and smell nutty. (Do not stop whisking or the roux will burn.)
Stir in the onion, bell pepper, and celery. Continue cooking for 2 to 3 minutes, stirring constantly, until the vegetables begin to soften.
Add the sausage to the pot and stir to combine. Cook for 1 minute longer.
Stir in the garlic, mustard, cayenne, paprika, garlic powder, and creole seasoning. Cook for 1 minute longer, stirring constantly and scraping up any brown bit on the bottom of the pan.
Slowly add the chicken stock to the pot stirring to combine. Add the chicken and bring the soup to a boil.
Turn the heat to low. Add the bay leaf, okra, salt, and pepper to the soup and stir to combine. Simmer for 10 minutes or until the soup begins to thicken.
Serve the chicken gumbo over rice, if desired. Sprinkle with chopped green onions and parsley for an extra pop of color.
