Name: Chicken and andouille gumbo
Prep time: 15 min
Cook time: 50 min
Yield: 6
Cuisine: American
Ingredients: For the gumbo; 2 to 3 tbsp vegetable oil; 340g andouille sausage, cut into 2cm pieces; 70g plain flour, plus more for dredging; Salt and 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 to 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; For the rice; 370g long-grain rice; 700ml water or chicken broth; 5g salt; Freshly ground black pepper