Chicken and Sausage Gumbo

Hello and welcome! Tomorrow is Mardi Gras, or Fat Tuesday – the Tuesday before Ash Wednesday, which is the beginning of Lent. Even if you can’t make it to New Orleans for the parades and parties, you can make a delicious pot of Chicken and Sausage Gumbo to celebrate the day. I always felt super-intimidated by Gumbo; the toasty roux seemed finicky and too easy to ruin. But, I found a technique on America’s Test Kitchen for a dry roux that takes out the challenge, and time, of stirring and and babysitting a fat-based roux on the stovetop. We will toast the flour in the oven, then make the roux. Interesting, right? Let’s get right to it!

Dry Roux – Toast the Flour

Place an oven rack in the center position and preheat the oven to 425 degrees F. Transfer 1 cup of all-purpose flour to a 12-inch oven safe skillet and place the skillet in the oven. Bake the flour, stirring occasionally until the flour is the color of ground cinnamon – about 40-50 minutes. Transfer the toasted flour to a medium bowl.

You will want to stir the four more often the darker it gets. Also, definitely turn on your range fan and/or open a window because the the flour will smell like burned popcorn as it bakes.

While the flour is toasting, we can prep the rest of the ingredients and get the Gumbo going. The first things going in the Dutch oven will be the holy trinity of diced onion, celery and bell pepper. Then we have fresh garlic, thyme, smoked paprika, cayenne pepper, kosher salt, black pepper, bay leaves. For our protein, we have boneless, skinless chicken thighs and Andouille sausage.

Heat one tablespoon of vegetable or grapeseed oil in a Dutch oven over medium heat until shimmering. Then add the onion, celery and bell pepper. Sauté the holy trinity until softened.

Then add the fresh minced garlic, the seasoning and bay leaves. Stir to combine and let cook for about one minute, until fragrant. Then add 2 cups of chicken broth.

Place the chicken thighs in the Dutch oven in a single layer; the chicken will not be totally submerged. Bring to a simmer and reduce heat to medium-low. Cover and let simmer for about 15-17 minutes, until chicken is fork tender. When the chicken is cooked through, transfer it from the broth to a plate and set aside to cool slightly.

Mixing the Roux

Turn your attention back to the toasted flour. Slowly whisk the remaining 2 cups of chicken broth into the toasted flour. Go very slowly at first, whisking to form a smooth, thick paste. Be sure the chicken broth is at room temperature before whisking into the flour.

Turn the heat under the Gumbo up to medium and slowly whisk the roux paste into the Gumbo, stirring to incorporate each addition before adding more.

Once all the roux is incorporated, add the Andouille sausage to the Gumbo. Simmer the Gumbo uncovered for about 20 minutes, until the Gumbo has slightly thickened.

While that’s simmering, shred the chicken thighs into bite size pieces. After the Gumbo has simmered for about 20 minutes, add the shredded chicken and the sliced scallions to the Gumbo. Stir to combine and remove from heat.

Now, stir in 1-2 teaspoons of distilled white vinegar. Taste for seasoning and add more kosher salt if needed. Serve the Chicken and Sausage Gumbo over rice, and put out some vinegar-based hot sauce like Crystal or Tabasco.

Chicken and Sausage Gumbo

This Chicken and Sausage Gumbo is totally amazing! 100% worth every minute of effort. I have tried a lot of Gumbos over my adult life, and I have to say that this gumbo has a depth of flavor I have never tasted in a Gumbo before. Toasting the flour is not only an easier method for the roux, but I think it adds a distinct nuttiness and richness that really pays off in the end.

Thank you all so much for joining me today! I do hope you make this Chicken and Sausage Gumbo. It’s perfect for a Mardi Gras feast along with King Cake for dessert, or make it a weekend cooking project. Trust me, this Gumbo will be a crowd pleaser, so consider it for a dinner party. Laissez le bon temps rouler! Take care and be well, everyone!

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Chicken and Sausage Gumbo

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Dinner, Main Course – American

By America's Test Kitchen – Serves: 6

Prep Time: 1 Hour (includes Flour toasting time) – Cooking Time: ~1 Hour – Total Time: ~2 Hours

This rich and deeply flavored Chicken and Sausage Gumbo features, a dry roux with toasted flour. It's perfect for Mardi Gras!

Ingredients

• 1 cup All-purpose Flour
• 1 tbsp. Vegetable or Grapeseed Oil
• 1 Onion, chopped fine
• 1 Green Bell Pepper, chopped fine
• 2 Celery Ribs, chopped fine
• 1 tbsp. Minced Fresh Thyme
• 3 Garlic Cloves, minced
• 1 tsp. Smoked Paprika
• 2 Bay Leaves
• 1/2 tsp. Cayenne Pepper
• Kosher Salt and Pepper
• 4 cups Chicken Broth, room temperature, divided
• 2 lbs. Boneless, Skinless Chicken Thighs, trimmed
• 8 oz. Andouille Sausage, halved and sliced 1/4 inch thick
• 6 Scallions, sliced thin
• 1 tsp. Distilled White Vinegar
• Hot Sauce, like Crystal or Tabasco

Instructions

1

Place an oven rack in the center position and preheat the oven to 425 degrees F. Transfer 1 cup of all-purpose flour to a 12-inch oven safe skillet and place the skillet in the oven. Bake the flour, stirring occasionally until the flour is the color of ground cinnamon – about 40-50 minutes. Stir the flour more often the darker it gets. Turn on your range fan and/or open a window because the the flour will smell like burned popcorn as it bakes.

2

Transfer the toasted flour to a medium bowl.

3

Heat one tablespoon of vegetable or grapeseed oil in a Dutch oven over medium heat until shimmering. Then add the onion, celery and bell pepper. Sauté the holy trinity until softened.

4

Then add the fresh minced garlic, the seasoning and bay leaves. Stir to combine and let cook for about one minute, until fragrant. Then add 2 cups of chicken broth.

5

Transfer the chicken thighs to the Dutch oven in a single layer; the chicken will not be totally submerged. Bring to a simmer and reduce heat to medium-low. Cover and let simmer for about 15-17 minutes, until chicken is fork tender. When the chicken is cooked through, transfer it to a plate and set aside to cool slightly.

6

Turn your attention back to the toasted flour. Slowly whisk the remaining 2 cups of room temperature chicken broth into the toasted flour. Go very slowly at first, whisking to form a smooth, thick paste.

7

Turn the heat under the Gumbo up to medium and slowly whisk the roux paste into the Gumbo, stirring to incorporate each addition before adding more.

8

Once all the roux is incorporated, add the Andouille sausage to the Gumbo. Simmer the Gumbo uncovered for about 20 minutes, until the Gumbo has slightly thickened.

9

While that's simmering, shred the chicken thighs into bite size pieces. After the Gumbo has simmered for about 20 minutes, add the shredded chicken and the sliced scallions to the Gumbo. Stir to combine and remove from heat.

10

Now, stir in 1-2 teaspoons of distilled white vinegar. Taste for seasoning and add more kosher salt if needed. Serve the gumbo over rice with hot sauce on the side.