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tags: | ||
- american | ||
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# Gumbo | ||
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## Ingredients | ||
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* 1 green bell pepper | ||
* 1 large white onion | ||
* 1–2 stalks of celery | ||
* 2 cloves garlic | ||
* 2 Andouille sausages | ||
* 400g chicken meat | ||
* 1 l broth | ||
* 2 bay leaves | ||
* 150g ocra | ||
* Ground paprika | ||
* freshly ground black pepper | ||
* cayenne pepper | ||
* dried thyme | ||
* dried oregano | ||
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## Directions | ||
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1. Mince bell pepper, onion, celery and garlic; cut Okra in 1/2 cm slices. | ||
* set aside, keep the garlic separated | ||
2. Slice Andouille sausage 1/2 cm, fry nicely in a dutch oven pan | ||
3. Cut chicken into rough pieces and marinade with ground paprika, black pepper and cayenne powder | ||
4. Fry chicken in same dutch oven pan as the sausage until nicely golden brown; remove from pan | ||
5. Fry bell pepper, onion, celery, okra; add garlic a bit later. Add dried thyme and oregano as well as the remainders of the chicken marinade powder | ||
6. In the now cleaned Dutch oven pan, make the roux. | ||
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_tbc_ |