Web2 lbs okra, 1/4 inch slices (or 20 oz. frozen chopped) 2 bay leaves 1 1⁄2 teaspoons thyme (or 10 -12 fresh sprigs of thyme, about 6-inch bundled) 1 teaspoon salt …
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Web1 tablespoon Gumbo filé 28 ounces Crushed tomatoes 2 cups Beef broth 12 ounces Andouille sausage (thinly sliced) 2 …
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WebStir in the arrowroot powder, then add the bay leaves, chicken broth remainder of oil and creole seasoning. Bring to a boil and …
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WebHeat the oil in a cast iron dutch oven over medium heat, whisk in the flour to make a milk chocolate colored Roux. Add the Andouille, 1 Tbsp of Seasoning, and 3/4 of …
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WebAdd the sausage. Slowly whisk in the broth. Place this mixture in the slow cooker. Add chicken, okra, Worcestershire, other spices, and 1 1/2 tsp salt. Cook on HIGH for 3-5 hours or LOW for 5-7 …
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WebBrown the sausage. Add andouille sausage and cook until browned. Sizzle the garlic. Make a well in the center of the dutch oven and add minced garlic. Let it sizzle for about 30 seconds, then stir into …
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