My (inauthentic, but easy) Chicken & Sausage Gumbo Recipe
Yeah... I'm not sure I can really call this a gumbo. In fact, I'm not sure I know what makes a gumbo... a gumbo. I've seen recipes with okra, filé powder, shrimp... the list goes on. This is by no means an authentic recipe - but it is damn tasty. Scrumptious even. And although it hails from the deep south (in origin anyway), it's perfect up here in the north on a snowy winter night.
1.5 lb boneless, skinless chicken thighs (want more flavour? get bone-in)
3/4 lb sausuage (traditional: andouille; me: chorizo (spicy) or good garlic sausage (mild))
2 tbsp olive oil
2 large onions, finely diced
2 green peppers, finely diced
4 stalks celery, finely diced
3 cloves garlic, finely diced
1/2 tsp crushed red pepper flakes
1 tsp oregano
1 tsp basil
1 tsp thyme
1 tsp cayenne pepper
2 bay leaves
0.5 cup flour
0.5 cup vegetable oil
5 cups chicken broth (homemade, preferable... not always possible)
5 green onions, sliced thinly on diagonal
chives, finely diced, for garnish
4 cups cooked white rice
In large soup pot, heat olive oil over medium heat. Add diced chicken thighs in two batches, seasoning with salt & pepper and browning on both sides, 5-7 minutes/batch. Remove from pot and set aside.
Add sliced sausage to pot, browning on both sides, 5-10 minutes. Remove and add to chicken.
In now empty pot, add onion, green peppers, celery, garlic and red pepper flakes and cook until tender, 5-10 minutes. Season with salt & pepper.
Add oregano, basil, thyme, cayenne pepper and bay leaves to pot. Cook until fragrant, 1-2 minutes. Remove vegetables from pot and add to chicken and sausage.
In now empty soup pot, add oil and flour over medium heat. Stirring constantly, you're looking to made a dark roux. You want the colour of chocolate: deep, rich brown. This step is critical, you want to whisk constantly and keep an eye on the developing roux, it will take ~ 10 minutes and once the colour changes it will occur quickly. DO NOT burn the roux (start over if you do) and be careful, roux's get extremely hot.
When dark brown roux has formed, add chicken broth (be careful, rogue splatters and plenty of steam will be release) and whisk constantly. When smooth, turn heat to high - you will notice the soup thicken.
When soup boils, turn heat to low. Add chicken, sausage and veggies back to soup pot. Add diced green onions.
Let soup simmer 5-10 minutes then remove from heat. Taste for seasoning and adjust with salt and pepper. PRESTO! You're done. To serve, scoop rice into a bowl, ladle soup overtop. Garnish with chives.