
Chicken and Sausage Gumbo
A delicious american dish. Dairy-free option.
Total Time
152 min
Serves
8
Rating
0.0 (0)
Ingredients
- 1 tablespoon kosher salt plus more
- 1 teaspoon freshly ground black pepper
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 3 pounds skinless
- boneless chicken thighs
- 1/2 cup (or more) vegetable oil
- 1 pound andouille or other spicy smoked sausage
- cut into 1/2" rounds
- 1 cup all-purpose flour
- 2 medium onions
- finely chopped
- 4 scallions
- thinly sliced (white and pale parts separated from dark)
- 2 celery stalks
- finely chopped
- 2 green bell peppers
- finely chopped
- 2 tablespoons chopped garlic
- 8 cups low-salt chicken broth
Instructions
- 1
Combine 1 tablespoon salt and next 3 ingredients in a small bowl; sprinkle all over chicken.
- 2
Heat 1/2 cup oil in a large heavy pot over medium heat.
- 3
Working in batches, sear chicken until golden brown, about 5 minutes per side.
- 4
Transfer to a plate.
- 5
Add sausage to pot; cook until browned, about 4 minutes per side.
- 6
Transfer to plate with chicken.
- 7
Strain drippings from pot through a fine-mesh sieve into a 2-cup heatproof measuring cup; reserve 1 cup drippings, adding more oil if needed to measure 1 cup.
- 8
Wipe pot clean; return drippings to pot.
- 9
Heat drippings over medium heat.
- 10
Whisk in flour.
- 11
Whisk constantly until roux is the color of milk chocolate, 15-20 minutes.
- 12
Reduce heat to low; add onions.
- 13
Cook, stirring occasionally, until soft, about 10 minutes.
- 14
Stir in white and pale-green parts of scallions and next 3 ingredients.
- 15
Cook, stirring often, until soft, about 10 minutes.