Grilled Chicken Tenderloins Cooking Instructions
For all cooking methods, heat to an internal temperature of 165° F.
2 Tbsp. Extra- virgin olive oil, 2 turns of the pan
2 Lbs. Georges Farmers Market® boneless, skinless chicken thighs, ½“ diced
Salt and pepper
2 tsp. poultry seasoning
1 ½ Lbs. Andouille sausage, casings removed and ½” diced
3 Tbsp. unsalted butter
4 stalks celery from the heart of the stalk, chopped
2 green bell peppers, seeded & diced
1 large Yellow onion, peeled and chopped
2 bay leaves, fresh or dried
2 Tbsp. to ¼ cup hot cayenne pepper sauce (for mild to moderate heat)
¼ cup all-purpose flour
1 Qt. Chicken broth
3 cups chopped okra, fresh or defrosted frozen
1 (28-ounce) can crushed tomatoes
1 (14-ounce) can diced tomatoes, in puree
3 Tbsp. fresh chopped thyme leaves, several sprigs
8 scallions, thinly sliced on an angle
2 ½ cups white enriched rice prepared to package directions
Preheat a large heavy bottomed pot over medium high heat.
Add 1 tablespoon oil, 1 turn of the pan, and 1 pound of the diced chicken.
Season with salt and pepper and a sprinkle of poultry seasoning.
Brown on all sides, about 2 or 3 minutes.
Chop your veggies while it’s working.
Add half the andouille to the pan and cook another 1 to 2 minutes.
Transfer chicken and sausage to a dish and repeat with remaining chicken and sausage, remembering to season the diced chicken as you go.
Return pan to heat and add butter. When the butter melts, add chopped celery, peppers, onion and bay. Season with salt, pepper and hot sauce.
Cook 3 to 5 minutes to begin to soften veggies.
Add flour and cook for 2 minutes.
Slowly stir in the broth and bring liquid up to a boil.
Add okra, chicken & sausage to the boiling broth, stir in your tomatoes and half of fresh thyme.
Bring back up to a bubble, reduce to simmer.
Simmer for 5 minutes to combine flavors and adjust your seasonings.
Remove Bay leaves prior to serving.
Serve gumbo with chopped thyme and scallions to garnish.
Scoop cooked white rice into the center of bowlfuls of gumbo.