Chicken and Sausage Gumbo
A rich and hearty Louisiana-style gumbo made with chicken thighs, andouille sausage, and a dark roux, combined with the holy trinity of onions, celery, and bell peppers. This classic Cajun dish is finished with okra and served over steamed rice.
Ingredients
- •1 tablespoon kosher salt plus more
- •1 teaspoon freshly ground black pepper
- •1 teaspoon paprika
- •½ teaspoon cayenne pepper
- •3 pounds skinless, boneless chicken thighs
- •½ cup vegetable oil
- •1 pound andouille sausage
- •1 cup all-purpose flour
- •2 medium onions
- •4 whole scallions
- •2 stalks celery
- •2 whole green bell peppers
- •2 tablespoons chopped garlic
- •8 cups low-salt chicken broth
- •2 whole bay leaves
- •1 teaspoon chopped fresh thyme
- •2 cups okra
- •1½ teaspoons Worcestershire sauce
- •1 teaspoon hot sauce
- •1 teaspoon filé powder
- •4 cups steamed rice
Cooking Instructions
- 1.
Combine 1 tablespoon salt and next 3 ingredients in a small bowl; sprinkle all over chicken. Heat 1/2 cup oil in a large heavy pot over medium heat. Working in batches, sear chicken until golden brown, about 5 minutes per side. Transfer to a plate. Add sausage to pot; cook until browned, about 4 minutes per side. Transfer to plate with chicken.
25 min
- 2.
Strain drippings from pot through a fine-mesh sieve into a 2-cup heatproof measuring cup; reserve 1 cup drippings, adding more oil if needed to measure 1 cup. Wipe pot clean; return drippings to pot.
5 min
- 3.
Heat drippings over medium heat. Whisk in flour. Whisk constantly until roux is the color of milk chocolate, 15-20 minutes. Reduce heat to low; add onions. Cook, stirring occasionally, until soft, about 10 minutes. Stir in white and pale-green parts of scallions and next 3 ingredients. Cook, stirring often, until soft, about 10 minutes.
40 min
- 4.
Slowly whisk in broth. Add bay leaves, thyme, and reserved chicken and sausage. Bring to a boil; reduce heat to low and simmer gently, skimming fat from surface and stirring occasionally, about 45 minutes.
45 min
- 5.
Stir in 1 cup okra, Worcestershire, and hot sauce. Simmer until chicken is very tender and flavors meld, about 45 minutes. Stir in remaining 1 cup okra; simmer until okra is crisp-tender, about 5 minutes. Remove from heat. Season to taste with salt. DO AHEAD: Can be made 2 days ahead. Let cool slightly; chill uncovered until cold. Cover and keep chilled. Rewarm gently before continuing. Add 1 teaspoon filé powder, if using.
50 min
- 6.
Serve gumbo over rice. Garnish with dark-green parts of scallions. Sprinkle with more filé powder, if desired.
5 min
