Dinner · 120 min · cajun

Chicken and Sausage Gumbo

Bone-in chicken thighs does the heavy lifting here, with andouille sausage rounding it out. A Cajun dinner that takes 120 minutes, start to finish.

✓ USDA-verified nutrition data

Ingredients

• 3 lb Bone-in chicken thighs
• 12 oz Andouille sausage
• 1 cup Flour
• 1 cup Vegetable oil
• 2 Yellow onion
• 1 Bell pepper
• 3 ribs Celery
• 6 cloves Garlic
• 10 cups Chicken stock
• 2 Bay leaves
• 2 tbsp Cajun seasoning
• 1 tsp Filé powder

Steps

1. Season the chicken thighs with half the Cajun seasoning and brown them in batches in a heavy pot until golden, about 8 minutes per batch. Set aside; keep every drop of drippings.
2. Pour the oil into the pot, whisk in the flour, and cook over medium heat, stirring almost constantly, until the roux is dark chocolate brown, 30 to 40 minutes. Patience is the whole recipe.
3. Add the onion, bell pepper, celery, and garlic to the roux and cook 8 minutes until soft. Slowly whisk in the stock until smooth.
4. Return the chicken and sliced andouille to the pot with the bay leaves and remaining seasoning. Simmer 1 hour, skimming fat, until the chicken surrenders off the bone.
5. Shred the chicken, discard bones, and simmer 15 minutes more. Serve over rice; pass filé at the table for anyone who wants that extra sassafras depth.

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