Chicken and Sausage Gumbo

Ingredients

• 1 cup vegetable oil plus extra for greasing
• 1 cup flour
• 1 lb. chicken breast
• 1 lb. andouille sausage
• Salt and Pepper
• 1 large yellow onion
• 2 large celery ribs
• 1 green bell pepper
• 4 cloves garlic
• 1 quart chicken stock
• 0.5 lb. okra
• 2 dried bay leaves
• 1 large sprig thyme
• 3 dashes Worcestershire sauce
• 3 dashes Tabasco sauce
• salt and pepper, to taste
• White rice, to serve
• Scallions, thinly sliced, to serve
• Parsley, finely minced, to serve

Directions

1. Lightly oil a frying pan and heat on medium high until shimmering.
2. Season chicken on both sides with salt and pepper.
3. Slice chicken and sausages into bite sized pieces.
4. Cook chicken until seared on both sides, followed by the sausage.
5. Prepare the vegetables by finely slicing onion, celery, pepper, and garlic.
6. Combine oil and flour in a saucepan over medium low heat and cook, whisking constantly, until a dark mahogany brown roux, about 40 minutes.
7. Add in all vegetables except garlic to stop the roux from cooking further; cook vegetables until tender, about 10 minutes.
8. Add in garlic, cooking until fragrant, a minute.
9. Slowly add in chicken stock in streams into saucepan.
10. Bring stew to a simmer and add in chicken, sausage, and remaining ingredients to the saucepan.
11. Lightly simmer for as long as convenient, at lease 1.5 hours.
12. Remove bay leaves and thyme sprig; serve over hot rice and top with parsley and scallions.

Source — Father's Recipe
Prepared by James McPherson
Louisiana Anthology
September 26, 2022