Pot of chicken and sausage gumbo

Chicken and Sausage Gumbo

February 19, 2024

1 – Tbls. plus ½ cup vegetable oil
2 – Lbs smoked sausage, cut down the center and sliced
3-4 – Lbs. bone-in chicken thighs, skin and most visible fat removed
Chicken Seasoning – Smoked paprika, kosher salt, garlic powder, black pepper, onion powder, cayenne, oregano, thyme
1 – Cup all-purpose flour
2 – Cups white onion, chopped
1 – Cup celery, chopped
1 – Cup bell pepper, chopped
1 – Clove garlic, minced
1 – Tsp. kosher salt (optional)
3 – Bay leaves
9 – Cups chicken stock (unsalted, preferred)
½ – Cup green onions, chopped
2 – Tbls. fresh parsley, chopped
Hot sauce to taste
Cooked white rice

Liberally season chicken thighs on both sides (I use smoked paprika, kosher salt, garlic powder, black pepper, onion powder, cayenne, oregano, and thyme). Set aside until ready to use. In a large enameled cast iron Dutch oven or a stock pot, heat l tablespoon of the vegetable oil over medium-high heat. Add sausage and cook until well browned. Remove sausage and drain on paper towels. Set aside. Add chicken in batches to the remaining fat in pot and cook until well browned. Remove from pan, let cool, and refrigerate until ready to use.

For the roux, heat remaining oil in same pot or in a cast iron skillet over low to low-medium heat (my stock pot doesn’t work well for roux so I make it separately and add it back to the pot). Stir in flour with a wooden spoon, mashing out any lumps. Stir constantly for at least 25-30 minutes until the roux turns the color of peanut butter. Add the onion, celery, and bell pepper and cook for 4-5 minutes. Add roux back to the main pot, if needed, and return to medium heat. Add garlic and cook for 1 minute or until fragrant.

Add reserved sausage, plus salt, cayenne, and bay leaves. Stir and cook for 2 minutes. Slowly add chicken stock, stirring until well combined. Bring to a boil then reduce heat to a good simmer and cook, uncovered and stirring occasionally for 1 hour. Add reserved chicken to pot and simmer, stirring occasionally, for another 1 1/2 hours. Skim off any fat that rises to the surface.

Reduce heat to low and remove chicken with a slotted spoon. Remove and discard bay leaves. With two forks, pull chicken meat from bones and shred, discarding bones, fat, and anything funky. Return meat to gumbo and stir in green onions and parsley. Add hot sauce or additional seasoning to taste.

Heat through and serve over rice.

Use unsalted ingredients to help manage the flavor. Get the roux as dark as possible to add richness to the sauce.

From, “Cooking to the Music, Vol. II,” by the Threadhead Cultural Foundation. Would strongly encourage a donation to the TCF if you find this recipe amazing, like I do. I’ve posted here for ease to share with my friends, and a shopping list, so that I don’t have to carry the cookbook to the store.

Post Tags:

cajun, gumbo, NOLA, Sausage, Threadhead,