Chicken and Andouille Gumbo

A deep, dark-roux Louisiana stew of chicken and smoked sausage served over rice.

Ingredients

• 3/4 cup vegetable oil
• 3/4 cup all-purpose flour
• 1 onion, chopped
• 1 green bell pepper, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 lb andouille sausage, sliced
• 1 1/2 lbs boneless chicken thighs, cut into chunks
• 8 cups chicken stock
• 2 bay leaves
• 1 teaspoon dried thyme
• 1/2 teaspoon cayenne pepper
• 1 cup sliced okra (optional)

Salt and pepper, to taste

• Sliced green onions and cooked white rice, for serving

Directions

1. Make the roux: heat the oil in a heavy pot, whisk in the flour, and stir constantly over medium heat for 20 to 30 minutes until it turns the color of dark chocolate.
2. Add the onion, bell pepper, celery, and garlic to the roux and stir until softened.
3. Add the sausage and chicken and cook a few minutes.
4. Gradually stir in the stock, then add the bay leaves, thyme, and cayenne.
5. Bring to a boil, then reduce and simmer 1 hour, skimming as needed.
6. Add the okra in the last 20 minutes if using. Discard the bay leaves and season.
7. Serve in bowls over rice, topped with green onions.

Notes

Adapted from Jeff Smith, The Frugal Gourmet, who taught that gumbo lives or dies by a patient dark roux.