Recipe Details

Chicken and Sausage Gumbo

Seafood
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

Description

  1. Step 1In a small bowl, combine the salt, paprika, pepper, garlic powder, mustard powder, and cayenne.
  2. Step 2In 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. Step 3Add 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. Step 4Add 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. Step 5Make 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. Step 6As 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. Step 7Using 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.