1-1/2 teaspoons dried basil 4 cups or so chicken broth 1/2 cup rice 1 can, 14.5 oz., diced tomatoes As much okra as you like, sliced Fresh parsley, minced (optional) Instructions soup Pour a ...

For the Gumbo: 1 lb boneless, skinless chicken thighs, cooked and shredded 12 oz andouille sausage, sliced 1/2 cup vegetable oil 1/2 cup all-purpose flour 1 medium onion, diced 1 bell pepper (any ...

With spicy Cajun seasoning, juicy chicken, smoky sausage, and tender okra all simmered in a rich, dark roux—this gumbo delivers pure soul-food satisfaction. Serve it over fluffy […] ...

Chicken-sausage-okra gumbo 2 quarts water 4 boneless chicken breasts 4 boneless chicken thighs 1 medium to large white onion, chopped 1 or 2 bay leaves 1/3 teaspoon cayenne pepper 1 teaspoon salt ...

Add chicken broth; cook over medium heat, whisking constantly to remove any lumps, until mixture is thickened. Add the sausage, chicken, Worcestershire sauce, thyme, salt, and pepper; stir to combine.

In the early 1800s, gumbo and similar okra-based stews could be found in many regions in the U.S. that were home to enslaved Africans, not just in Louisiana, writes Moss.

Lift wing tips up and over back; tuck under. Place chicken, breast side up, on broiler pan. Insert meat thermometer into meaty part of thigh, not touching bone; bake 30 minutes.