Gumbo from the kitchen at Emory Cottage

Name: Gumbo from the kitchen at Emory Cottage
Ingredients: Flour; Butter; Salt and pepper; Tabasco sauce; 1-1/2 pounds chicken tenderloins (include some boned chicken thighs if you like dark meat); 3/4 pound andouille sausage (I like Chef Bruce Aidell's); 3/4 pound cut okra (frozen is OK); 3/4 pound golden corn (also frozen, if you like); A large sweet onion, or two smaller sweet onions; A red bell pepper; Several ribs of celery; A can of diced tomatoes; Two quarts of chicken stock

emorycottage.net

Hearty okra gumbo with chicken and andouille sausage served in a five-quart pot. Perfect for soup or over rice—try this authentic New Orleans recipe!

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Ingredients

Flour
Butter
Salt and pepper
Tabasco sauce
1-1/2 pounds chicken tenderloins (include some boned chicken thighs if you like dark meat)
3/4 pound andouille sausage (I like Chef Bruce Aidell's)
3/4 pound cut okra (frozen is OK)
3/4 pound golden corn (also frozen, if you like)
A large sweet onion, or two smaller sweet onions
A red bell pepper
Several ribs of celery
A can of diced tomatoes
Two quarts of chicken stock