Chicken and Andouille Gumbo

Name: Chicken and Andouille Gumbo
Total time: 2 h 30 min
Yield: 8 servings
Ingredients: ¾ cup Vegetable oil, for the roux; ¾ cup All-purpose flour, for the roux; 1 Yellow onion, chopped; 1 Green bell pepper, chopped; 2 stalks Celery, chopped; 4 cloves Garlic, minced; 2 tsp Paprika; ½ tsp Cayenne pepper (ground); 1 tsp Dried thyme; 1 tsp Dried oregano; 1 tsp Garlic powder; 1 tsp Ground black pepper; 2 leaves Bay leaves; 8 cups Chicken broth; 900 g Chicken thighs (boneless, skinless), cut into large pieces; 12 oz Andouille sausage, one package, sliced into rounds; 1½ tsp Table salt; 225 g Okra, sliced (optional); 2 cups Long-grain white rice, uncooked, for serving; 4 stalks Green onions (scallions), sliced; ¼ cup Flat-leaf parsley, chopped; Hot sauce (Louisiana-style), as needed, for the table (optional)

2 hr 30 minServes 8$103.79

A dark roux of flour and oil is cooked slowly, then onion, green pepper, and celery go in, followed by garlic, Cajun-style spices, broth, chicken thighs, and smoked andouille; the gumbo simmers for an hour and is served over rice with green onion and parsley. Okra is optional, and filé powder is omitted because it is not a canonical ingredient.

Ingredients

¾ cupVegetable oilfor the rouxBuy 1 bottle
¾ cupAll-purpose flourfor the rouxBuy 1 bag
1Yellow onionchoppedBuy 0.32 lb
1Green bell pepperchopped
2 stalksCelerychoppedBuy 1 whole
4 clovesGarlicmincedBuy 1 head
2 tspPaprikaBuy 1 jar
½ tspCayenne pepper (ground)Buy 1 jar
1 tspDried thymeBuy 1 jar
1 tspDried oreganoBuy 1 jar
1 tspGarlic powderBuy 1 jar
1 tspGround black pepperBuy 1 jar
2 leavesBay leavesBuy 1 jar
8 cupsChicken brothBuy 2 cartons
900 gChicken thighs (boneless, skinless)cut into large piecesBuy 1.99 lb
12 ozAndouille sausageone package, sliced into roundsBuy 1 package
1½ tspTable saltBuy 1 canister
225 gOkra (optional)slicedBuy 0.5 lb
2 cupsLong-grain white riceuncooked, for servingBuy 1 bag
4 stalksGreen onions (scallions)slicedBuy 1 bunch
¼ cupFlat-leaf parsleychoppedBuy 1 bunch
as neededHot sauce (Louisiana-style) (optional)for the tableBuy 1 bottle

Method

Whisk the oil and flour in a heavy pot over medium heat and cook, stirring constantly, until the roux is the color of milk chocolate, 30 to 45 minutes.
Add the onion, green pepper, and celery and cook until soft, about 8 minutes, then the garlic for 1 minute.
Stir in the paprika, cayenne, thyme, oregano, garlic powder, black pepper, and bay leaves, then gradually whisk in the broth.
Add the chicken, andouille, salt, and the okra if using and simmer, uncovered, for 1 hour, skimming off the fat.
Meanwhile, cook the rice according to its package directions.
Remove the bay leaves, stir in the green onions and parsley, and serve over rice with hot sauce if using.