Chicken and Andouille Gumbo Recipe | Food Network UK

Ingredients

• 2 to 3 tbsp vegetable oil
• 340g andouille sausage, cut into 2cm pieces
• 70g plain flour, plus more for dredging
• Salt
• freshly ground black pepper
• 12 chicken thighs
• 2 medium onions, sliced
• 2 red or green peppers, stemmed, seeded and cut into strips
• 2 ribs celery, chopped
• 285g fresh or frozen okra, cut into 1cm pieces
• 10 cloves garlic, roughly chopped
• 3 sprigs fresh thyme or 2g dried
• 2 bay leaves
• 2g crushed red pepper flakes
• 1 1.5L low-sodium chicken broth
• One 425g can whole peeled tomatoes, with their juice
• 30ml cider vinegar
• 3 spring onions (white and green parts), thinly sliced
• Chopped parsley leaves, for garnish
• 370g long-grain rice
• 700ml water or chicken broth
• 5g salt