Recipe of the week
Chicken & Sausage Gumbo
The Sunday standard. A chocolate-dark roux, smoked sausage, and patience — this is the pot that makes the house smell like south Louisiana.
2½ hrs · Serves 8
Ingredients
- 1 cup oil · 1 cup flour
- 1 lb smoked sausage or andouille, sliced
- 2 lbs chicken thighs
- The trinity: 2 onions, 1 bell pepper, 3 celery ribs
- 8 cups chicken stock
- Cajun seasoning, bay leaves, hot sauce
- Green onions, filé powder, cooked rice
Method
- 1
Make a dark roux with the oil and flour — low and slow, stirring constantly, until it's the color of dark chocolate (30–45 minutes).
- 2
Add the trinity straight into the roux to stop the cooking; stir until soft.
- 3
Whisk in stock, add chicken, sausage, and seasonings. Simmer low for 1½–2 hours, skimming as you go.
- 4
Pull and shred the chicken, return it to the pot, and adjust the seasoning.
- 5
Serve over rice with green onions and a dust of filé.