Chicken and sausage gumbo

Ingredients

• 600 g chicken thighs
• 220 g smoked sausage like Montbéliard or Louisiana andouille
• 55 g wheat flour
• 55 ml neutral oil
• 1 piece yellow onion
• 2 pieces celery stalk
• 1 piece green bell pepper
• 2 cloves garlic
• 1.2 l chicken broth
• 1 leaf bay leaf
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 1/4 tsp cayenne pepper
• to taste fine salt
• to taste ground black pepper
• 320 g white rice
• 2 pieces scallions
• 0.25 bunches flat-leaf parsley
• to taste hot sauce

Method

1. Dice the onion, celery, and bell pepper, mince the garlic, slice the sausage into rounds, and pat the chicken dry with paper towels so it browns better.
2. In a heavy pot, brown the sausage over medium heat until it renders some fat and the edges are golden, then set it aside.
3. Add the oil to the pot, whisk in the flour, and cook, stirring constantly, until the roux turns a chocolate brown color and smells like toasted nuts, about half an hour.
4. Add the onion, celery, and bell pepper to the hot roux, then cook, stirring, until the vegetables soften and the mixture becomes glossy and highly aromatic.
5. Add the garlic, thyme, smoked paprika, cayenne, bay leaf, salt, and pepper, then stir until the spices are fragrant without burning.
6. Gradually pour in the broth while whisking to smooth out the base, then add the chicken and the reserved sausage.
7. Simmer over low heat, uncovered or partially covered, until the chicken easily pulls apart and the sauce coats the back of a spoon, about an hour.
8. Remove the chicken, discard any bones if necessary, roughly shred the meat, then return it to the pot and simmer for a few more minutes to bring the gumbo together.
9. Taste, adjust the salt, pepper, and hot sauce, then serve piping hot over the white rice with sliced scallions and chopped parsley.

Nutrition

Per serving

Energy

867.7 kcal

Protein

44.26 g

Carbohydrate

78.66 g

Fat

40.19 g

Fibre

3.34 g

Calcium

74.27 mg

Iron

3.41 mg

Magnesium

40.77 mg