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    You are in: Home / Recipes / Okra Gumbo With Chicken & Andouille Sausage Recipe
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    Okra Gumbo With Chicken & Andouille Sausage

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    2 Total Reviews

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    • on September 11, 2013

      Loved it! I make one very similar, but add corn as well. The only suggestion I have is for half of the creole seasoning to be a salt-free version, or you'll end up with a very salty gumbo. The smell while this is cooking will drive you smells wonderful! I threw in a bit more okra because I had some I had just picked that needed to be used up, and used basmati (popcorn) rice since that is what I've always been served in New Orleans. I'll definitely make this recipe again. Their is a rich depth of flavor that I think anyone would enjoy! Made for Rookie tag game.

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    • on July 17, 2013

      Mmmh, comfort food! The first gumbo I've ever made and tried, and I loved it. I had no original andouille sausages but some French sausage that maybe comes a bit close. For the roux, I used sweet rice flour to make it gluten free, which worked very well. I just got cold feet when I added the veggies and sausage to the roux because I thought it was starting to burn, so I dumped the broth in a bit early LOL It still turned out delicious - my first attempt to make roux, too! Thanks for sharing this winner :)<br/>Made for ZWT 9 / Cajun for The Apron String Travelers

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    Nutritional Facts for Okra Gumbo With Chicken & Andouille Sausage

    Serving Size: 1 (1070 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 704.4
    Calories from Fat 417
    Total Fat 46.3 g
    Saturated Fat 8.7 g
    Cholesterol 89.7 mg
    Sodium 687.5 mg
    Total Carbohydrate 41.9 g
    Dietary Fiber 3.0 g
    Sugars 9.8 g
    Protein 29.5 g

    The following items or measurements are not included:

    andouille sausages

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