Chicken and Andouille Sausage Gumbo

By Culiora

A classic Creole-Cajun gumbo with deep, smoky character built on a dark brown roux, juicy chicken, and spicy andouille sausage. The flavor base rests on the traditional 'holy trinity' of onion, celery, and green bell pepper, slowly simmered to rich perfection. Traditionally served with steaming white rice and thinly sliced scallions.

• Servings: 6
• Prep time: 25 min
• Cook time: 90 min
• Total time: 115 min

Ingredients

• 600 g boneless skinless chicken thighs, cut into 3 cm pieces
• 300 g andouille sausage (or spicy smoked sausage, e.g. kabanos), sliced into 1 cm rounds
• 1 tsp salt
• 0.5 tsp freshly ground black pepper
• 1 tbsp canola oil (for searing)
• 1 dl canola oil or lard
• 1 dl all-purpose flour
• 1 pcs yellow onion, finely chopped
• 1 pcs green bell pepper, diced
• 3 pcs celery stalks, sliced
• 4 clove garlic cloves, minced
• 1.2 l chicken broth (warm)
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 tsp smoked paprika
• 0.5 tsp cayenne pepper
• 2 pcs bay leaves
• 1 tbsp Worcestershire sauce
• 6 pcs servings cooked long-grain white rice
• 3 pcs scallions, thinly sliced
• 2 tbsp fresh parsley, finely chopped

Instructions

1. Season the chicken pieces all over with salt and freshly ground black pepper. Heat 1 tbsp canola oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
2. Brown the andouille rounds for 3-4 minutes until nicely colored and rendered of fat. Remove the sausage with a slotted spoon and set aside on a plate.
3. Sear the chicken pieces in the same pot for 4-5 minutes until golden brown on all sides (they do not need to be cooked through). Transfer the chicken to the plate with the sausage.
4. Do not wipe out the pot. Reduce the heat to medium-low and pour in 1 dl canola oil and 1 dl all-purpose flour to make your roux. Whisk constantly with a wooden spoon or whisk for 20-30 minutes until the mixture turns from light brown to dark chocolate brown and smells nutty. Do not leave the stove unattended, as roux burns easily.
5. Once the roux reaches the proper dark color, immediately add the chopped onion, green bell pepper, and celery (the 'holy trinity'). Stir well—the steam and moisture from the vegetables will lower the temperature and stop the browning. Cook the vegetables, stirring constantly, for about 5 minutes until softened.
6. Add the minced garlic, dried thyme, oregano, smoked paprika, and cayenne pepper. Sauté, stirring, for 1 minute until fragrant.
7. Gradually pour in the warm chicken broth while whisking constantly to prevent lumps. Stir in the Worcestershire sauce and bay leaves. Bring the pot to a boil.
8. Return the sausage, chicken, and any accumulated juices from the plate to the pot. Reduce the heat to low, partially cover with a lid, and simmer gently for 45-50 minutes until the chicken is tender and the gumbo has thickened to a rich consistency. Stir occasionally to ensure the bottom does not scorch.
9. Fish out and discard the bay leaves. Taste and adjust seasoning with additional salt, pepper, or a pinch of cayenne for extra heat if desired.
10. Ladle the gumbo piping hot into shallow bowls around a mounded scoop of cooked white rice, garnished generously with sliced scallions and finely chopped parsley.