Chicken and Sausage Gumbo

Ingredients

• ½ cup all-purpose flour
• ½ cup vegetable oil
• 1.5 lbs boneless skinless chicken thighs, cut into 1-inch pieces
• ¾ lbs andouille sausage, sliced into 1/4-inch rounds
• 1 whole large yellow onion, diced into 1/2-inch pieces
• 3 whole large celery stalks, diced into 1/2-inch pieces
• 1 whole large green bell pepper, diced into 1/2-inch pieces
• 4 whole garlic cloves, minced
• 6 cups low-sodium chicken broth
• 1 can (14.5 oz) crushed tomatoes
• 2 cups okra, fresh or frozen, sliced into 1/4-inch rounds
• 1.5 teaspoons kosher salt
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon cayenne pepper
• 1 teaspoon dried thyme
• 2 whole bay leaves
• ½ teaspoon hot sauce (like Crystal or Frank's RedHot)
• 3 cups cooked white rice, for serving
• ¼ cup sliced scallions, for garnish

Instructions

1. 1

   Set a heavy-bottomed 6-quart Dutch oven or large soup pot over medium heat. Pour in 0.5 cup of vegetable oil and let it warm for 1 minute until it shimmers.

2. 2

   Whisk in 0.5 cup of all-purpose flour, stirring constantly. The mixture will bubble gently—this is the roux. Keep stirring steadily, scraping the bottom and corners with a wooden spoon. You're aiming for a deep chocolate-brown color, about 8-10 minutes. If it smells burnt or black specks appear, start over. A proper roux should smell nutty and caramel-like. This is the foundation of your gumbo's flavor, so don't rush.

3. 3

   Add the diced onion, celery, and green bell pepper (the holy trinity) all at once. Stir constantly for 3-4 minutes, scraping the bottom of the pot. The vegetables should soften slightly and the roux will coat them evenly. You'll smell the vegetables releasing their flavors into the base.

4. 4

   Mince 4 garlic cloves finely and add them to the pot. Stir for 30 seconds until fragrant, then add the diced chicken thighs and sliced andouille sausage. Stir occasionally for 4-5 minutes—the chicken doesn't need to cook through yet, just warm and begin to release its juices.

5. 5

   Pour in 6 cups of low-sodium chicken broth and 1 can (14.5 oz) of crushed tomatoes. Stir well to combine, scraping the bottom to release any browned bits. Add 2 bay leaves, 1 teaspoon of dried thyme, 1.5 teaspoons of kosher salt, 0.5 teaspoon of black pepper, and 0.25 teaspoon of cayenne pepper.

6. 6

   Increase the heat to medium-high and bring the gumbo to a boil—you'll see large rolling bubbles breaking the surface. Once boiling, reduce the heat to low and simmer uncovered for 35-40 minutes. The liquid should barely bubble at the surface. This slow cooking lets the flavors meld and deepens the taste.

7. 7

   After 35 minutes, stir in 2 cups of fresh or frozen okra, sliced into 1/4-inch rounds. Okra acts as a natural thickener—as it cooks, it releases a starch that thickens the gumbo. Simmer for another 8-10 minutes, stirring occasionally, until the okra is tender and the gumbo has thickened slightly. Taste it and stir in 0.5 teaspoon of hot sauce. If it needs more seasoning, add a pinch more cayenne or salt.

8. 8

   Remove the pot from the heat and ladle the gumbo into wide bowls. Place about 0.5 cup of cooked white rice in the center of each bowl—the rice will soak up the flavorful liquid. Garnish with fresh sliced scallions. The contrast of the hot, spicy gumbo and cool, bright green scallions is traditional.

Tools you’ll need

• 6-quart Dutch oven or large soup pot
• wooden spoon
• whisk
• measuring cups and spoons
• sharp chef's knife
• cutting board
• ladle

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