Gumbo with Andouille

• 1 lbandouille sausage
• 1 lbchicken thighs
• 1 cupflour
• 1 cupoil
• 2 cupsokra, sliced

Instructions

1. 1

   Brown the andouille sausage in a heavy pot over medium-high heat in batches, then set aside.

2. 2

   Cook chicken thighs and flour in the same pot until softened and fragrant.

3. 3

   Return the andouille sausage, add the liquid, and scrape up every browned bit from the bottom.

4. 4

   Simmer partly covered on low, 35-45 minutes, until everything is tender and the sauce has body.

5. 5

   Taste and adjust salt and acid at the end — that's what makes Gumbo with Andouille taste finished.