Name: Chicken and Sausage Gumbo
Prep time: 25 min
Cook time: 2 h
Total time: 2 h 25 min
Yield: 8 servings
Ingredients: ¾ cup vegetable oil; ¾ cup all-purpose flour; 1 large yellow onion (diced); 1 green bell pepper (diced); 3 celery ribs (diced); 5 clove garlic cloves (minced); 8 cup low-sodium chicken broth (warmed); 1.5 pound boneless skinless chicken thighs (cut into 1-inch pieces); 1 pound smoked andouille sausage (sliced ¼ inch thick); 2 teaspoon Cajun seasoning; 1 teaspoon dried thyme; ½ teaspoon cayenne pepper; 2 bay leaves; 1 teaspoon kosher salt (adjust to taste); 1 teaspoon hot sauce; 4 green onions (sliced); ¼ cup fresh parsley (chopped); 6 cup cooked white rice (for serving)

Instructions

Make the roux
Make the roux:
In a large heavy Dutch oven over medium heat, whisk ¾ cup vegetable oil and ¾ cup flour until smooth. Cook, stirring constantly with a wooden spoon, for 30 to 40 minutes, lowering the heat if needed, until the roux is the color of milk chocolate and smells nutty. Don't walk away; burnt roux must be thrown out.
Add the trinity
Add the trinity:
Add 1 diced onion, 1 diced green bell pepper, and 3 diced celery ribs to the roux and stir for 6 to 8 minutes, until softened. Add 5 minced garlic cloves and cook for 1 minute.
Add the broth
Add the broth:
Slowly pour in 8 cups warm chicken broth, about 1 cup at a time, whisking constantly so the roux stays smooth.
Simmer
Simmer:
Add 1½ pounds chicken pieces, 1 pound sliced andouille, 2 teaspoons Cajun seasoning, 1 teaspoon dried thyme, ½ teaspoon cayenne, 2 bay leaves, and 1 teaspoon kosher salt. Bring to a boil, then reduce the heat and simmer uncovered for 1 hour, stirring occasionally and skimming off excess fat.
Finish
Finish:
Discard the bay leaves and stir in 1 teaspoon hot sauce, 4 sliced green onions, and ¼ cup chopped parsley. Taste and adjust the salt and heat.
Serve
Serve:
Spoon about ¾ cup cooked white rice into each of 8 bowls and ladle the gumbo over the top.

Tips

The roux is the heart of gumbo: the darker it gets, the deeper the flavor, but it thickens less, so stop at milk chocolate for your first batch. Have all your vegetables chopped before you start the roux, because adding them stops it from cooking further. Stir in 1 pound peeled shrimp for the last 5 minutes for a seafood twist.

Storage

Store gumbo without the rice in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat over medium-low heat and serve over freshly cooked rice.