Chicken and Sausage Gumbo

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Pre-Notes

Be careful when toasting the flour in the oven. The pan will be very hot!

Gumbo can be refrigerated for up to 3 days.

Ingredients

1. 1 c flour, 5 oz.
2. 1 T vegetable oil
3. 1 onion, chopped fine
4. 1 green bell pepper, chopped fine
5. 2 celery ribs, chopped fine
6. 1 T minced fresh thyme
7. 3 garlic cloves, minced
8. 1 t paprika
9. 2 bay leaves
10. 1/2 t cayenne pepper
11. salt to taste
12. pepper to taste
13. 4 c chicken broth, room temperature
14. 2 lbs boneless, skinless chicken thighs, trimmed
15. 8 oz andouille sausage, halved and sliced 1/4 inch thick
16. 6 scallions, sliced thin
17. 1 t distilled white vinegar
18. prepared white rice, for serving

Instructions

1. Adjust oven rack to middle position and heat oven to 425°F.
2. Prepare rice according to package directions.
3. Place flour in 12-inch skillet and bake, stirring occasionally, until color of ground cinnamon, 40 to 55 minutes. (As flour approaches desired color, it will take on very nutty aroma that will smell faintly of burnt popcorn, and it will need to be stirred more frequently.) Transfer flour to medium bowl and let cool. (Toasted flour can be stored in airtight container in cool, dark place for up to 6 months.)
4. Heat oil in Dutch oven over medium heat until shimmering.
5. Add onion, bell pepper, and celery and cook, stirring frequently, until softened, 5 to 7 minutes.
6. Stir in thyme, garlic, paprika, bay leaves, cayenne, 1/4 teaspoon salt, and 1/4 teaspoon pepper and cook until fragrant, about 1 minute.
7. Stir in 2 cups broth. Add chicken in single layer (chicken will not be completely submerged in liquid) and bring to simmer.
8. Reduce heat to medium-low, cover, and simmer until chicken is fork-tender, 15 to 17 minutes.
9. Transfer chicken to plate.
10. Slowly whisk remaining 2 cups broth in small increments into toasted flour until thick, smooth, batter-like paste forms.
11. Increase heat to medium and slowly whisk paste into gumbo, making sure each addition is incorporated before adding next.
12. Stir in andouille.
13. Simmer, uncovered, until gumbo thickens slightly, 20 to 25 minutes.
14. Once cool enough to handle, shred chicken into bite-size pieces.
15. Stir chicken and scallions into gumbo.
16. Remove pot from heat, stir in vinegar, and season with salt to taste.
17. Discard bay leaves.
18. Serve over prepared rice.

Picture of Recipe