Chicken and Sausage Gumbo
A deep, dark-roux Cajun gumbo of chicken thighs, smoked andouille and the holy trinity, simmered with thyme and cayenne and served over rice. Serves 8.
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Gumbo starts with a roux, flour and oil cooked slowly until it is the color of dark chocolate. That roux gives the stew its deep, nutty flavor. Chicken, smoky andouille and the holy trinity of onion, celery and pepper simmer in it until the meat falls apart.
Serve it in bowls over white rice with sliced green onions.
Ingredients
- 3/4 cup vegetable oil
- 3/4 cup all-purpose flour
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 3 celery ribs, chopped
- 4 cloves garlic, minced
- 1 pound andouille sausage, sliced
- 2 pounds boneless chicken thighs, cut in pieces
- 8 cups chicken broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 1/2 teaspoon cayenne
- Salt and black pepper
- Cooked white rice, sliced green onions and file powder (optional), for serving
Instructions
- Make the roux. Heat the oil in a large heavy pot over medium heat, whisk in the flour and cook, stirring constantly, 30 to 45 minutes, until the roux is the color of dark chocolate.
- Add the trinity. Stir in the onion, pepper and celery and cook 5 minutes, then the garlic for 1 minute.
- Add the meat. Add the sausage and chicken and stir to coat.
- Simmer. Gradually stir in the broth, add the bay leaves, thyme and cayenne and simmer uncovered 1 to 1 1/2 hours, skimming the fat.
- Serve. Season with salt and pepper and serve over rice with green onions.
Tips
- Never stop stirring the roux; if it burns, start over.
- Gumbo is even better the next day.
Questions about this recipe
- How dark should the roux be?
- For chicken and sausage gumbo, dark brown like chocolate.
- What is file powder?
- Ground sassafras leaves, stirred in at the table to thicken and flavor gumbo.
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