Chicken & Sausage Gumbo

After a few trips to the Big Easy, I wanted to tackle the labor of love that is gumbo. Picking up a local recipe book (see link below), I found this one using chicken and sausage. With a few #saltswaps, you can make it your own and leverage the sodium in the sausages.

Ingredients:

• Chicken Seasoning: Smoked paprika, kosher salt (optional), garlic powder, black pepper, onion powder, cayenne, oregano, thyme
• 1 tablespoon plus ½ cup vegetable oil
• 2-3 lbs. smoked sausage, cut down the center and sliced (cajun style and andouille is great)
• 3-4 lbs. bone-in chicken thighs, skin and most visible fat removed
• 1 cup all-purpose flour
• 2 cups white onion, chopped
• 2 cups celery, chopped (2-3 stalks)
• 2 cups bell pepper, chopped
• 3 cloves garlic, minced
• 1 teaspoon kosher salt (optional)
• 1/2 teaspoon cayenne pepper (optional)
• 3 bay leaves
• 9 cups chicken stock (unsalted, preferred)
• 1/2 cup green onions, chopped
• 2 tablespoons fresh parsley, chopped
• Hot sauce to taste
• Cooked white rice

Directions:

1. Liberally season chicken thighs on both sides with the Chicken Seasoning above. Set aside until ready to use or overnight.
2. In a large enameled cast iron Dutch oven or a stock pot, heat one tablespoon of the vegetable oil over medium-high heat. Add sausage and cook until well browned. Remove sausage and drain on paper towels. Set aside. 
3. Add chicken in batches to the remaining fat in the pot and cook until well browned. Remove from the pan, let cool, and refrigerate until ready to use.
4. For the roux, heat remaining oil in the same pot or in a cast iron skillet over low to low-medium heat. Stir in flour with a wooden spoon, mashing out any lumps. Stir constantly for at least 25 to 30 minutes until the roux turns the color of peanut butter. (I’ve gone as long as an hour to get the right color).
5. Add the onion, celery, and bell pepper and cook for four to five minutes. Add roux back to the main pot, if needed, and return to medium heat. Add garlic and cook for 1 minute or until fragrant.
6. Add reserved sausage, plus salt, cayenne, and bay leaves. Stir and cook for two minutes.
7. Slowly add chicken stock, stirring until well combined. Bring to a boil then reduce heat to a good simmer and cook, uncovered and stirring occasionally for one hour. 
8. Add reserved chicken to pot and simmer, stirring occasionally, for another one and a half hours. Skim off any fat that rises to the surface.
9. Reduce heat to low and remove chicken with a slotted spoon. Remove and discard bay leaves. 
10. With two forks, pull chicken meat from bones and shred, discarding bones, fat, and anything funky. 
11. Return meat to gumbo and stir in green onions and parsley. Add hot sauce or additional seasoning to taste.
12. Heat through and serve over rice.

Toppings: 

• Serve with a slice of French baguette or bread.
• Fresh parsley when reheated and a few dashes of Crystal hot sauce.

Options:

• I like to use red and green bell pepper for the color.
• Add more stock if you prefer your gumbo thinner. 

Salt Swaps:

• I prefer to skip salting the chicken when seasoning and instead season along the way. This ensures the gumbo doesn’t get too salty, as the sausage will release its seasoning.
• Low sodium smoked sausage is available, however, for the best flavor stick with original and alt for unsalted stock.

Source:
From, “Cooking to the Music, Vol. II,” by the Threadhead Cultural Foundation. Would strongly encourage a donation to the TCF if you find this recipe amazing, like I do.