Creole Chicken and Smoked Sausage Gumbo

Creole Chicken and Smoked Sausage Gumbo ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 12 oz smoked Andouille sausage
• 0.5 cup vegetable oil
• 0.5 cup all-purpose flour
• 1 large yellow onion
• 2 stalks celery stalks
• 1 large green bell pepper
• 4 cloves garlic
• 6 cups chicken broth
• 14.5 oz can diced tomatoes
• 2 leaves bay leaves
• 0.5 tsp dried thyme
• 2 tbsp Creole seasoning
• 1 tsp hot sauce
• to taste salt
• to taste black pepper
• 2 cups long-grain white rice
• 2 tbsp fresh parsley

How to make Creole Chicken and Smoked Sausage Gumbo

1. Pat the chicken thighs dry and cut them into 1-inch pieces. Slice the Andouille sausage into 1/2-inch thick rounds. Season the chicken generously with 1 tablespoon of the Creole seasoning, salt, and black pepper.
2. Heat 2 tablespoons of vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the seasoned chicken in batches for 3-4 minutes per side until lightly browned; remove chicken and set aside.
3. Add the sliced Andouille sausage to the same pot and cook for 5-7 minutes, stirring occasionally, until browned and some fat has rendered. Remove the sausage and set aside with the chicken.
4. Reduce the heat to medium-low. Add the remaining 1/2 cup of vegetable oil to the pot, then gradually whisk in the 1/2 cup of all-purpose flour. Cook this mixture, stirring constantly with a wooden spoon or whisk, for 20-30 minutes, until it reaches a rich, dark chocolate color. This is your roux, and it must not burn.
5. Add the chopped yellow onion, celery, and green bell pepper (the 'holy trinity') to the roux. Increase heat to medium and cook for 8-10 minutes, stirring frequently, until the vegetables have softened.
6. Stir in the 4 minced garlic cloves and cook for another 1 minute until fragrant. Slowly whisk in the 6 cups of chicken broth, ensuring no lumps form. Bring the mixture to a simmer.
7. Add the 14.5 oz can of diced tomatoes (undrained), 2 bay leaves, 0.5 tsp dried thyme, 1 tbsp remaining Creole seasoning, and 1 tsp hot sauce. Return the seared chicken and sausage to the pot.
8. Reduce the heat to low, cover the pot, and simmer gently for at least 1 hour, or up to 1.5 hours, stirring occasionally, allowing the flavors to meld and the chicken to become tender. Skim any excess fat from the surface if desired.
9. While the gumbo simmers, cook the 2 cups long-grain white rice according to package directions. Fluff with a fork before serving.
10. Remove the bay leaves from the gumbo. Taste and adjust seasoning with additional salt, pepper, or hot sauce if needed. Ladle the hot gumbo over cooked rice and garnish with 2 tbsp fresh chopped parsley before serving.

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