Chicken and smoked sausage gumbo
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Ingredients
- 1 lb boneless, skinless chicken thighs ($4.00)
- 1 lb andouille sausage sliced in 1/4″ coins ($7.74)
- 1 green bell pepper finely chopped ($0.69)
- 1 large onion finely chopped ($0.49)
- 2-3 celery stalks finely chopped ($0.40)
- 2 tbsp garlic minced ($0.24)
- 1 bottle (12-ounces) amber beer ($1.17)
- 1 quart chicken stock ($2.29)
- 1 cup all-purpose flour ($0.15)
- 1 cup + 1 Tbsp canola oil, ($0.30)
- 4 bay leaves ($0.40)
- 1 tsp fresh thyme (or 1/2 tsp dried thyme) ($0.00) (from our garden)
- 1 tsp salt ($0.05)
- 1 tsp black pepper ($0.03)
- 1/2 tsp cayenne ($0.23)
- 1/2 cup scallions green parts, thinly sliced ($0.05)
- Louisiana hot sauce, otional
- file powder, optional
Instructions
- Prepare all your ingredients and have them close by.
- Season chicken with a good pinch of salt and pepper. Heat medium skillet, add 1 Tbsp canola oil and brown chicken on medium-high heat, about 5 minutes on each side. If there are brown bits on the bottom of the pan, take a little broth or beer to deglaze pan and set aside to use later.
- Make the roux. Heat a heavy-bottomed dutch oven, preferably cast iron, over medium heat and add 1 cup oil. When the oil is hot but not smokey, slowly add the flour and stir together with whisk or wooden spoon making sure there are no lumps. Continuously stir to avoid flour from burning.
- The color of the roux will slowly change from blonde to caramel to milk chocolate which is the desired color. This will take about 30-40 minutes, or more. Be patient and if the color is not quite there, keep cooking and stirring the roux. (The best photo we had to use was when the roux was a “caramel” color.)
- Carefully add onions, celery, green bell pepper and cook for 5 minutes until vegetables have softened.
- Add garlic and sausage. Stir to combine, 2-3 minutes.
- Add beer, bay leaves, thyme, black pepper and stock. Stir to combine making sure to catch all the bits from the bottom of the pan.
- Add chicken along with deglazed liquid to pot. Bring to a boil and simmer for at least 3 hours covered. Stir occasionally. (You can also make this the day before.) Salt and pepper to taste. Add cayenne if you need additional heat. Depending on the sausage you use, and your spiciness preference, you may or may not need cayenne so taste before you add cayenne.
- When ready to serve, top gumbo with cooked white long grain rice, sliced scallions and file powder (optional). Enjoy!
Recipe Notes
* Note regarding pricing: The thyme used in this recipe is from our garden which is why there is no price listed. The price for the pantry items such as oil, salt and pepper takes into account the cost of the amount used for the recipe and not the cost if you had to purchase the entire jar or bottle. ** All prices in US dollars.
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