Chicken and Andouille Gumbo
Ingredients
- 2 1/2 lb. chicken (2 skinless thighs; 2 large boneless, skinless breast halves)
- 1/2 tsp. salt
- 1/2 c. all-purpose flour
- 1 tbsp. Creole seasoning (such as Tony Chachere’s)
- 1 tsp. garlic powder
- 5 tbsp. canola oil
- 12 oz. andouille sausage links
- 4 large bell peppers (2 red, 2 green)
- 1 medium onion
- 6 c. low-sodium chicken broth
- 1 can diced tomatoes
- 2 1/2 c. sliced frozen okra
- 4 c. cooked rice
- 1/2 c. fresh chopped parsley
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