Chicken & Sausage Gumbo

 

Make a dry roux

Ingredients for roux:

Add 2 cups A/P flour to a cast-iron skillet

Cook over medium-low heat 

Stirring constantly until it turns brown

(about 45 minutes to an hour)

Ingredients:

• 6 - 8 chicken thighs (more if you’re making a larger quantity)

• 16 oz. water

• 32 oz. chicken broth

• 2-12 oz. pkg. sausages (Andouille) or smoked 

• 3 ribs celery 

• 1 medium onion, chopped 

• 1/2 medium poblano pepper, chopped 

• 1/2 medium red bell, chopped

• 3 cloves garlic, minced

• 1 teaspoon dried thyme

• 1 teaspoon red pepper flakes

• Boil-in-Bag (Zatarain's or Louisiana), optional

• salt, and pepper to taste 

• 1 tablespoon smoked paprika

• 1 tablespoon garlic powder

• 1 tablespoon onion powder

• 2 teaspoons lemon pepper

• 2 bay leaves

• 1 tablespoon gumbo file

Directions:

1. Heat olive in a large pot or Dutch oven over medium-high heat

2. Add vegetables 

3. Sauté for about ten minutes, until translucent 

4. Season prepared (washed and dried) chicken with salt and pepper, to taste

5. Coat chicken with roux, add to pot with the vegetables, moving veggies to the side so that the chicken is touching the bottom of the pot. Cook chicken for about 2 minutes per side.

6. Add about ⅓ cup of the roux over the chicken and vegetables, stir to mix well (more roux may be needed to thicken broth)

7. Add the other ingredients, broth, and water (except the gumbo file)

8. Add Boil-in-Bag, if desired

9. Cook over medium-low heat for about 30 minutes 

10. Add sausage, cook for another 10 minutes 

11. Add frozen okra and gumbo file, allow to cook for until okra is tender

Twist:  Coating the chicken with the roux