Chicken And Andouille Gumbo

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 1 tablespoon sweet paprika
• 1 tablespoon dry mustard
• 2 1/2 teaspoons dried sweet basil leaves
• 2 teaspoons salt
• 2 teaspoons onion powder
• 1 1/2 teaspoons dried thyme leaves
• 1 1/2 teaspoons dried oregano leaves
• 1/2 teaspoon black pepper
• 1/2 teaspoon pepper
• 1/2 teaspoon cayenne
• 1 lb boneless skinless chicken breast, diced
• 8 ounces andouille sausages, sliced
• 6 cups chopped mustard greens
• 3 cups chopped onions
• 2 cups chopped green bell peppers
• 2 cups chopped celery
• 2 cups chopped okra
• 3 bay leaves
• 1 cup apple juice
• 6 tablespoons all-purpose flour, browned
• 5 cups fat-free chicken broth
• 3 cups collard greens
• 6 cups cooked rice (i use brown)

Recipe

• 1 combine the seasoning mix ingredients in a small bowl.
• 2 sprinkle the diced chicken with 2 tablespoons of the seasoning mix.
• 3 preheat a heavy non-stick 5-quart pot, over high heat to 350 degrees, about 4 minutes.
• 4 add 3 cups of the mustard greens, 2 cups of the onions, all of the bell pepper and the celery, 1 cup of okra and the bay leaves.
• 5 cook, stirring occasionally to check for sticking, about 8 minutes.
• 6 add the apple juice and remaining seasoning mix, stir and cook until most of the liquid is absorbed, about 6 to 8 minutes.
• 7 add the seasoned chicken and the sliced andouille, cover the pot and cook 2 minutes.
• 8 add the browned flour and stir until it is completely absorbed and a paste forms.
• 9 cover and cook 1 minute.
• 10 add the chicken stock, stir well, cover and bring to a boil.
• 11 cook 5 minutes.
• 12 add the collard greens, the remaining mustard greens, onions, and okra, and mix thoroughly.
• 13 cover the pot and bring to a boil, about 5 minutes.
• 14 serve over the rice.
• 15 browning flour:.
• 16 preheat an 8 inch non-stick skillet over high heat to 350 degrees, about 3 minutes.
• 17 add the flour and stir with a wire whisk to break up all lumps. when the flour starts to brown, turn the heat to low, shaking and stirring continuously.
• 18 as soon as the flour is a milk-chocolate brown color, turn off the heat. this should take abut 6 minutes. sift the browned flour and set aside until needed in the recipe.