Ingredients
Scale
- 1 lb Boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 lb Andouille chicken sausage, sliced
- 1 cup All-purpose flour
- 3/4 cup Vegetable oil
- 1 large Onion, chopped
- 1 Green bell pepper, chopped
- 2 stalks Celery, chopped
- 6 cups Chicken broth
Instructions
- Step 1: In a large, heavy-bottomed pot or Dutch oven, heat vegetable oil over medium-high heat. Gradually whisk in flour, stirring constantly until a dark roux forms (the color of chocolate). This will take about 20-30 minutes; be careful not to burn it!
- Step 2: Add the chopped onion, bell pepper, and celery (the "holy trinity") to the roux. Cook, stirring occasionally, until the vegetables are softened, about 8-10 minutes.
- Step 3: Add the chicken and sausage to the pot and cook until browned, stirring occasionally.
- Step 4: Gradually pour in the chicken broth, stirring constantly to prevent lumps. Bring to a simmer, then reduce heat to low, cover, and simmer for at least 1 hour, or up to 2 hours, stirring occasionally.
- Step 5: Season with salt, black pepper, and cayenne pepper to taste. Serve hot over cooked white rice.
Notes
- Refrigerate leftover gumbo in an airtight container for up to 3 days.
- For best results, reheat gumbo gently on the stovetop over medium-low heat, adding a splash of broth if needed.
- Serve this comforting gumbo with a dollop of sour cream or a sprinkle of fresh parsley for added flavor and brightness.
- Don't rush the roux; a deeply colored, chocolatey roux is key to the gumbo's rich flavor, so be patient and stir constantly to prevent burning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American