Chicken and Sausage Gumbo

Chicken and Sausage Gumbo

Ingredients

• The Roux: 1 cup vegetable or canola oil and 1 cup all-purpose flour.

• The "Holy Trinity": 1 large onion (diced), 1 large green bell pepper (diced), and 2-3 stalks of celery (diced).

• Proteins: 1 lb andouille or smoked sausage (sliced) and 2 lbs boneless, skinless chicken thighs (cut into bite-sized pieces).

• Aromatics & Spices: 4–5 cloves garlic (minced), 2 bay leaves, 1–2 tbsp Cajun or Creole seasoning, 1 tsp dried thyme, and cayenne pepper to taste.

• Liquid: 6–8 cups chicken stock.

• Finishing: 1 tsp gumbo filé powder (optional for thickening), sliced green onions, and fresh parsley.

Instructions

1. Brown the Meat: In a large Dutch oven, sear the sausage and seasoned chicken until browned. Remove them and set aside, leaving the drippings in the pot.

2. Make the Dark Roux: Heat the oil in the same pot over medium-low heat. Gradually whisk in the flour. Stir constantly for 30–45 minutes until it reaches a deep chocolate brown color.

   • Tip: If you see black specks, the roux is burnt and you must start over.

3. Sauté the Vegetables: Add the "Holy Trinity" to the hot roux. The vegetables will stop the roux from cooking further. Sauté until softened (about 8–10 minutes), then add garlic for the last minute.

4. Simmer: Gradually whisk in the chicken stock. Return the chicken and sausage to the pot. Add bay leaves, thyme, and Cajun seasoning. Bring to a boil, then reduce to a low simmer.

5. Cook: Cover loosely and simmer for 1 to 1.5 hours, stirring occasionally and skimming any excess fat from the surface.

6. Final Touch: Stir in the gumbo filé powder (if using) and remove from heat. Serve hot over a mound of long-grain white rice and garnish with green onions.

Enjoy 🙏🏼🙏🏼🙏🏼