Smoked Sausage and Chicken Gumbo

Smoked Sausage and Chicken Gumbo ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 2 tbsp Creole seasoning
• 1 lb andouille or smoked sausage
• 0.75 cup vegetable oil
• 0.75 cup all-purpose flour
• 1 large yellow onion
• 2 celery stalks
• 1 medium green bell pepper
• 4 garlic cloves
• 6 cups chicken broth
• 1 14.5-oz canned diced tomatoes
• 0.5 tsp dried thyme
• 2 bay leaves
• to taste salt
• to taste black pepper
• 4 cups cooked white rice
• 2 tbsp fresh parsley
• 2 green onions

How to make Smoked Sausage and Chicken Gumbo

1. Season the 1.5 lbs of boneless, skinless chicken thighs with 1 tablespoon of the Creole seasoning. Heat 1 tablespoon of vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the chicken for 3-4 minutes per side until browned, then remove and set aside. (It doesn't need to be cooked through at this stage).
2. Slice the 1 lb andouille or smoked sausage into 1/2-inch thick rounds. Add to the same pot and cook over medium heat for 5-7 minutes, stirring occasionally, until browned and some fat has rendered. Remove the sausage and set aside with the chicken.
3. Make the Roux: Pour the remaining 3/4 cup minus 1 tablespoon of vegetable oil into the pot. Heat over medium heat. Gradually whisk in 3/4 cup all-purpose flour until a smooth paste forms. Continue to cook, stirring constantly, for 25-30 minutes until the roux reaches a rich, dark chocolate color. This is the most crucial step; do not rush it.
4. Add the 'Trinity': Immediately add the chopped large yellow onion, 2 diced celery stalks, and 1 diced medium green bell pepper to the roux. Sauté for 8-10 minutes, stirring frequently, until the vegetables have softened and absorbed the roux.
5. Stir in 4 minced garlic cloves and cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.
6. Slowly pour in 6 cups chicken broth, whisking constantly to prevent lumps. The mixture will be very thick initially, but will smooth out. Bring the gumbo to a simmer.
7. Stir in the 14.5-oz can of diced tomatoes (undrained), 1/2 teaspoon dried thyme, 2 bay leaves, and the remaining 1 tablespoon Creole seasoning. Return the seared chicken and sausage to the pot.
8. Reduce the heat to low, cover the pot, and simmer for at least 45 minutes to 1 hour, or longer for deeper flavor, stirring occasionally. The chicken should be very tender and easily shreddable. You can shred the chicken with two forks directly in the pot, or remove and shred, then return to the pot.
9. Taste the gumbo and adjust seasoning with additional salt and black pepper if needed. The gumbo should be rich and flavorful. Remove the bay leaves before serving.
10. Serve the Smoked Sausage and Chicken Gumbo hot over 4 cups of cooked white rice, garnished with 2 tablespoons of chopped fresh parsley and 2 sliced green onions.

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