Chicken and Sausage Gumbo
Servings
4-6
servingsTotal time
2
hours20
minutesIngredients
2 lbs chicken thighs, boneless skinless
2 tsp salt
2 tbsp neutral oil
1 lb andouille sausage, sliced
1/2 cup neutral oil
1/2 cup all-purpose flour
1 cup yellow onion, diced
1/2 cup green bell pepper, diced
1/2 cup celery, diced
4 cloves garlic, minced
8 cups chicken stock
2 bay leaves
1 tsp gumbo file
- Spice mix
1 tsp paprika
1 tsp thyme
1/2 tsp cayenne
- Serving
cooked white rice
parsley, freshly chopped
Directions
- Season the chicken thighs with 2 tsp salt and set aside.
- Heat 2 Tbsp neutral oil in a large pot over medium-high heat.
- Add the andouille sausage and brown for 5-7 minutes, turning halfway through. Once browned, remove the sausage and set aside.
- Next, add in the chicken thighs and saute for 5-7 minutes, flipping halfway through. Remove and set aside.
- Turn the heat down to medium-low. Add 1/2 cup of oil to the pot. Once the oil is hot, slowly add 1/2 cup of flour, stirring continuously as you go. (Be careful not to burn the roux, or else you will have to start the process over.) Keep stirring for 30 minutes, until the roux reaches the color of melted chocolate.
- When the roux is ready, add the onions, bell pepper, and celery. Cook for about 5 minutes, stirring frequently. Next, add the garlic and spices listed under “spice mix” and cook until fragrant.
- Slowly stir in chicken stock, then add the bay leaves.
- Return the andouille sausage and chicken to the pot and bring everything to a simmer. Cover and cook for 1 hour, or until the chicken falls apart.
- Remove the lid from the pot, and add the gumbo filé, stirring to combine. Allow it to simmer uncovered for 15 minutes.
- Taste and adjust the seasoning as needed. Serve with white rice and garnish with freshly chopped parsley.