Entree: United States – Gulf Coast – Chicken and Sausage Gumbo (Hearty Louisiana-style stew of chicken and smoked sausage in a dark roux, served over rice)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 1 hr 10 min

Total 1 hr 35 min

Ingredients

- 1 cup (240 ml) vegetable oil
- 1 cup (120 g) all-purpose flour
- 8 bone-in chicken thighs, approx. 6.5 oz (185 g) each
- 1 lb (454 g) Andouille sausage, sliced 1/4 inch (6 mm) thick
- 1 large yellow onion, finely chopped
- 1 large green bell pepper, finely chopped
- 3 stalks celery, finely chopped
- 4 cloves garlic, minced
- 8 cups (1.9 L) low-sodium chicken stock
- 2 cups (475 ml) water (as needed)
- 1 tsp (5 g) Kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1/2 tsp (1 g) cayenne pepper, adjust to taste
- 2 tsp (2 g) dried thyme or 4 tsp (4 g) fresh thyme leaves
- 2 bay leaves
- 1 cup (150 g) frozen sliced okra (optional)
- 1 tbsp (15 ml) Worcestershire sauce
- 2 tsp (4 g) filé powder (ground sassafras) for finishing
- 1/2 cup (15 g) chopped fresh parsley
- 4 green onions, thinly sliced (white and green parts separated)
- Cooked long-grain white rice for serving: 3 cups (approx. 585 g) cooked

Instructions

1. Pat the chicken thighs dry and season lightly with salt and pepper. In a large heavy-bottomed pot or Dutch oven, heat vegetable oil over medium-low heat.
2. Make the roux by whisking in the flour into the oil and cook, stirring constantly and scraping the bottom, until the roux reaches a deep chocolate-brown color (about 25–35 minutes). Reduce heat if it begins to smoke.
3. Remove half of the roux to a bowl to prevent overdarkening the remaining roux. Increase heat to medium, add the chopped onion, bell pepper, and celery to the pot and sauté in the roux until softened, about 6–8 minutes. Add garlic and cook 1 minute more.
4. Add the chicken thighs and sliced Andouille to the pot. Pour in the chicken stock and add water if needed to cover the meat. Scrape up any browned bits from the bottom of the pot. Add thyme, bay leaves, Worcestershire sauce, cayenne, and additional salt and pepper to taste.
5. Bring to a simmer, cover partially, and cook gently for 35–45 minutes until the chicken is tender and cooked through. Skim fat from the surface as needed.
6. Remove the chicken thighs to a cutting board, let cool slightly, then debone and shred the meat into bite-sized pieces. Return shredded chicken to the pot. If using okra, add it now and simmer 10 more minutes to thicken slightly.
7. Stir in half of the chopped parsley and the white parts of the green onions. Taste and adjust seasoning. Remove bay leaves.
8. To serve, spoon cooked rice into bowls, ladle gumbo over the rice, sprinkle with remaining parsley and green onion greens, and finish each bowl with a light dusting of filé powder at the table to thicken and add aroma.