Chicken & Andouille Gumbo

• 1 c. Crispin Brut Cider
• 2 1/2 c. Chicken Stock
• 3 Tbsp. Olive Oil
• 3 Tbsp. Flour
• 14 oz. Can whole stewed tomatoes, crushed
• 4 Boneless chicken thighs, cut into 1" pieces
• 9 oz. Andouille sausage (you can sub chicken sausage here for less fat!)
• 15 Small shrimps; precooked, peeled and deveined (optional)
• 1/2 White onion, chopped
• 1/2 Red bell pepper, chopped
• 1/2 Green bell pepper chopped
• 3 Ribs of celery, chopped
• 15 Okra pods, cut crosswise into 1/2" pieces
• 2 Cloves garlic, minced
• 1 Bay leaf
• 1/4 tsp. Cayenne
• 1/2 tsp. Cumin
• 1/2 tsp. Paprika
• 1/2 tsp. each, Salt and Pepper, or to taste

1. 1) Start with your prep so you've got everything ready to go. Measure out your seasonings into a small bowl. Chop your veggies, set aside in a large bowl, keeping the okra in a separate bowl. Chop your meats, set aside in separate bowls.
2. 2) Grab a large heavy bottomed skillet or a dutch oven and heat 1 Tbsp. oil over medium heat. Add your sausage and cook until browned on both sides, about 5-8 minutes. Remove the sausage from the pan and set aside on a paper towel lined plate to drain.
3. 3) Now add your chicken and cook until browned a little and cooked through, 5-8 minutes. Remove from pan and set aside.
4. 4) Toss in your onion, peppers, celery and garlic, and cook until the onions are tender and translucent, 10 minutes or so. Remove veggies from pan and set aside.
5. 5) Time to make your roux. With the pan still medium heat, add 2 Tbsp. oil and 3 Tbsp. flour. Use a flat wooden spatula (metal will ruin your pan) or a spoon if you have to, scraping the mixture back and forth constantly to mix and continuing to move the mixture for about 20 minutes. I know this seems like forever, but if you don't get a nice deep color to the roux you won't get the flavor your looking for. Go ahead and crack one of those Crispin's to get you through it. You're looking for a color close to milk chocolate, if your mixture starts to smoke, take it off the heat, don't let it burn!
6. 6) Roux's done? Great. Toss back in your veggies, stir them around, and add your cider slowly to the pan. Scrape the bottom to get any roux that may be stuck off. Turn up the heat and allow to simmer for a few minutes. Add your stock, seasonings, and tomatoes, bring to a boil and then lower heat to simmer for 20-30 minutes.
7. 7) Add back in your chicken and sausage as well as the shrimp, simmer 5 minutes more. And finally, add your okra allowing to simmer 5-10 min. more or until the okra is tender. Serve over some rice and eat up!

cider, chicken, olive oil, flour, tomatoes, chicken thighs, sausage, white onion, red bell pepper, green bell pepper, celery, pods, garlic, bay leaf, cayenne, cumin, paprika, salt

Taken from www.epicurious.com/recipes/member/views/chicken-andouille-gumbo-50176364 (may not work)