Chicken and Sausage Gumbo
Rich, meaty gumbo that everyone will enjoy.
4 Chicken Thigh – bone-in, skin-on
3 t Kosher Salt – divided
2 t Black Pepper – ground, divided
1/2 C Grapeseed Oil
1/2 C All-purpose Flour
1 Onion – large, diced
1 Red Bell Pepper – large, diced
2 Celery Rib – diced
10 Garlic Clove – crushed
4 Bay Leaf
12 oz Amber-style Beer
5 C Chicken Stock
1/2 t Cayenne Pepper
1 lb Andouille Sausage or your favorite smoked sausage – cut into bite-size pieces, (1/2-inch half-moons)
Everyday Rice – for serving
Green Onion – sliced, for garnish
Issac’s Pepper Paste of Pain – optional
- Preheat the oven to 400°F.
- Season the chicken thighs with 2 teaspoons of the salt and 1 teaspoon of the black pepper.
- Place on a rimmed baking sheet, skin side up, and roast for 20 minutes, or until the skin is lightly browned.
- Remove from the oven and set aside.
- Don’t throw that fat away, it’s going in the gumbo later.
- In a heavy Dutch oven over medium heat, make a dark roux using the oil and flour, about 45 minutes.
- Once the roux is the color of milk chocolate, add the trinity of onion, bell pepper, and celery, and stir once every 5 seconds for about a minute until the vegetables begin to soften and caramelize.
- The roux is rocking hot, so these vegetables are going to cook really quickly.
- Don’t walk away!
- After a minute, add the garlic and bay leaves and cook for another 30 seconds, stirring frequently.
- Deglaze the pot with the beer, scraping the bottom with a wooden spoon until all the browned bits are released.
- Stir constantly until it returns to a simmer.
- Add the stock and continue stirring until it returns to a simmer.
- Add the remaining 1 teaspoon salt and 1 teaspoon black pepper and the cayenne.
- Add the reserved chicken thighs (skin, bones, everything) and their fat and the sausage.
- Bring back to a bare simmer, being careful not to let it boil and not to let the roux scorch, reduce the heat to the lowest setting on your stove, and cover.
- Simmer for 3 hours, stirring every 30 minutes, scraping the bottom each time.
- Your gumbo should begin to thicken, but not like gravy.
- If it starts getting too thick before the 3 hours are up and you have to hit it with a little water to thin it, do so.
- Do not skim that fat off the top.
- Serve with rice.
- I put the gumbo down in each bowl first and then put the rice on top.
- Garnish with sliced green onions.
- If you want to bump up the heat, add a little scoop of pepper paste.