Name: Chicken & Sausage Gumbo
Prep time: 25 min
Cook time: 25 min
Yield: 1
Ingredients: 2 tsp. kosher salt -; 1 tsp. Freshly ground black pepper -; 1 tsp. smoked paprika -; 3/4 tsp. garlic powder -; 1/2 tsp. mustard powder -; 1/2 tsp. cayenne -; 1 1/2 lb. boneless, skinless chicken thighs (about 4 thighs) -; Vegetable oil (1 tbsp. + 1 cup, divided) -; 12 oz. andouille sausage, sliced into coins -; 6 1/2 c. low-sodium chicken broth, divided -; 1 c. all-purpose flour -; 1 large yellow onion, finely chopped -; 1 large green bell pepper, finely chopped -; 2 stalks celery, finely chopped -; 2 bay leaves -; 4 cloves garlic, minced -; 3 green onions, sliced (whites and greens separated) -; 2 tbsp. fresh thyme, chopped -; Steamed white rice or potato salad -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Chicken & Sausage Gumbo

1. 2 tsp. kosher salt -

2. 1 tsp. Freshly ground black pepper -

3. 1 tsp. smoked paprika -

4. 3/4 tsp. garlic powder -

5. 1/2 tsp. mustard powder -

6. 1/2 tsp. cayenne -

7. 1 1/2 lb. boneless, skinless chicken thighs (about 4 thighs) -

8. Vegetable oil (1 tbsp. + 1 cup, divided) -

9. 12 oz. andouille sausage, sliced into coins -

10. 6 1/2 c. low-sodium chicken broth, divided -

11. 1 c. all-purpose flour -

12. 1 large yellow onion, finely chopped -

13. 1 large green bell pepper, finely chopped -

14. 2 stalks celery, finely chopped -

15. 2 bay leaves -

16. 4 cloves garlic, minced -

17. 3 green onions, sliced (whites and greens separated) -

18. 2 tbsp. fresh thyme, chopped -

19. Steamed white rice or potato salad -

How to cook deliciously - Chicken & Sausage Gumbo

1. Stage

In a small bowl, combine the salt, paprika, pepper, garlic powder, mustard powder, and cayenne.

2. Stage

In a large, heavy-bottomed pot or Dutch oven, heat 1 tablespoon oil over medium-high heat. Pat the chicken thighs dry and season all over with 1 tbsp plus 2 tsp of spice mixture. Sear the chicken thighs in the hot oil, turning occasionally for even browning, until cooked through, about 12 minutes. (The chicken should have a brown crust on both sides.) Transfer the chicken to a large bowl.

3. Stage

Add the sausage to the same pot and cook until it starts to brown slightly and the edges begin to curl, about 3 minutes. Transfer the sausage to the bowl with the chicken.

4. Stage

Add ½ cup of chicken broth and deglaze the pot, using a wooden spoon to scrape up any browned bits left behind. Pour the deglazing liquid over the chicken and sausage and set aside to cool.

5. Stage

Make the roux: Wipe the pot clean and return to medium-high heat. Add remaining 1 cup oil and heat until you start to see wisps of smoke. Add the flour all at once, reduce heat to medium-low, and whisk continuously. Continue cooking and occasionally whisking, allowing the roux to darken until it reaches a deep brown, milk chocolate color, about 20-25 minutes. (The texture should resemble wet sand.)

6. Stage

As soon as the roux is done, add the onion, bell pepper, celery, bay leaves and a big pinch of salt. Increase the heat to medium and cook for 5 minutes, stirring frequently to keep the roux from burning. Add garlic, scallion whites, and thyme, and cook for an additional 1 minute. Whisk in the remaining 6 cups chicken broth.

7. Stage

Using clean fingers or a fork, shred the chicken into bite sized pieces, then return the chicken, sausage, and deglazing liquid to the pot. Bring everything to a simmer and cover. Allow the gumbo to simmer for at least 1 hour (and up to 4 hours) to give the flavors a chance to meld. Remove bay leaves and top with green onions before serving.