Chicken and Sausage Gumbo
A deeply flavored Cajun gumbo built on a dark roux and the holy trinity of vegetables, loaded with tender chicken thighs and smoky andouille sausage. Serve over white rice for a hearty bowl of Louisiana comfort.
Ingredients
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 2 medium yellow onion, diced
- 4 stalks celery stalks, diced
- 1 large green bell pepper, diced
- 6 cloves garlic cloves, minced
- 12 oz andouille sausage, sliced into rounds
- 3 lbs bone-in, skin-on chicken thighs
- 8 cups low-sodium chicken stock
- 1 can canned diced tomatoes, drained
- 2 cups frozen sliced okra
- 1 tbsp Cajun seasoning blend
- 2 dried bay leaves
- 1/2 tsp dried thyme
- 1 tsp file powder (optional thickener)
- 1 tsp kosher salt
- 4 cups cooked long-grain white rice
Instructions
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1
Heat 1/2 cup vegetable oil in a large, heavy-bottomed Dutch oven over medium heat. Add 1/2 cup all-purpose flour and whisk constantly for 25-35 minutes until the roux reaches the color of dark chocolate. Reduce heat if it smells burnt.
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2
Add 2 medium diced yellow onion, 4 stalks diced celery stalks, and 1 large diced green bell pepper to the roux. Cook, stirring, for 5-6 minutes until softened.
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3
Add 6 cloves minced garlic cloves and 12 oz sliced into rounds andouille sausage and cook for 2 more minutes.
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4
Gradually whisk in 8 cups low-sodium chicken stock, one cup at a time, letting each addition blend in before adding the next.
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5
Add 3 lbs bone-in, skin-on chicken thighs, 1 can drained canned diced tomatoes, 1 tbsp Cajun seasoning blend, 2 dried bay leaves, 1/2 tsp dried thyme, and 1 tsp kosher salt. Bring to a boil, then reduce to a gentle simmer.
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6
Simmer uncovered for 45 minutes, until the chicken is fully cooked through to an internal temperature of 165 degrees F and tender enough to shred.
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7
Remove the chicken from the pot. Discard the skin and bones, shred the meat, and return it to the pot.
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8
Add 2 cups frozen sliced okra and simmer for 10 more minutes. Remove and discard the bay leaves.
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9
Stir in 1 tsp file powder (optional thickener) to thicken, if desired. Taste and adjust seasoning.
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10
Serve ladled over 4 cups cooked long-grain white rice.