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Chicken and Sausage Gumbo

Yields1 Serving

Good for the tastebuds and the soul.

HEADER_Gumbo

Ingredients:
 4 bone-in, skin-on chicken
 3 tsp kosher salt, divided
 2 tsp tsp. ground black pepper, divided
 ½ cup neutral oil such as grapeseed, vegetable, canola, or peanut
 ½ cup all-purpose flour
 1 large onion, diced
 1 large green bell pepper, diced
 2 ribs celery, diced
 10 cloves garlic, crushed
 4 bay leaves
 1 (12-oz.) bottle amber-style beer
 5 cups chicken stock
 1 tsp Crystal Hot Sauce
 1 lb. andouille or other smoked sausage, cut into bite-size pieces
 Rice for serving
 Sliced green onions for garnish
Directions:
1

Season the chicken thighs with 2 teaspoons of salt and 1 teaspoon black pepper.

2

In a heavy dutch oven over medium-high heat, brown the chicken thighs skin-side down until they release from the pan and are a nice golden brown, about 5-6 minutes. Remove from the pan.

3

Add the remaining oil and flour and, using a whisk, stir constantly, taking care not to allow any to splash and burn you, until the roux has turned dark brown (the color of a bar of Hershey's chocolate is about right), about 25 minutes.

4

Once the roux is the color of milk chocolate, add the trinity of onion, bell pepper, and celery, and stir once every 5 seconds for about a minute until the vegetables begin to soften and caramelize. The roux is very hot, so the vegetables are going to cook quickly. Don’t walk away! After a minute, add the garlic and bay leaves and cook for another 30 seconds, stirring frequently.

5

Deglaze the pot with the beer, scraping the bottom with a wooden spoon until all the browned bits are released. Stir constantly until it returns to a simmer.

6

Add the stock and continue stirring until it returns to a simmer. Add the remaining 1 teaspoon salt and 1 teaspoon black pepper and the cayenne.

7

Add the reserved chicken thighs (skin, bones, everything) and their fat and the sausage. Bring back to a bare simmer, being careful not to let it boil and not to let the roux scorch, reduce the heat to the lowest setting on your stove, and cover.

8

Simmer for 3 hours, stirring every 30 minutes, scraping the bottom each time. Your gumbo should begin to thicken, but not like gravy. If it starts getting too thick before the 3 hours are up and you have to hit it with a little water to thin it, do so.

9

Serve with rice. Garnish with sliced green onions. Top with Crystal Hot Sauce.

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