Louisiana chicken and andouille gumbo

Ingredients

• 600 g boneless, skinless chicken thighs
• 250 g smoked Montbéliard sausage
• 80 ml sunflower oil
• 80 g T55 all-purpose flour
• 1 piece yellow onion
• 1 piece green bell pepper
• 2 pieces celery stalk
• 3 cloves garlic
• 1.2 l chicken stock
• 2 leaves bay leaf
• 2 sprigs fresh thyme
• 1 tsp smoked paprika
• 1/4 tsp ground cayenne pepper
• 1/2 tsp ground black pepper
• to taste fine salt
• 240 g long-grain white rice
• 2 pieces scallion
• 0.5 bunches flat-leaf parsley
• to taste filé powder

Method

1. Cut the chicken into generous pieces, slice the smoked sausage, then dice the onion, green bell pepper, and celery into even pieces; keep the minced garlic separate, everything must be ready before making the roux.
2. Brown the sausage in a large Dutch oven over medium heat until it renders its fat and smells smoky and toasted; remove it, then sear the chicken in this fat until browned on the visible sides.
3. Pour the oil into the Dutch oven, add the flour, and stir constantly over medium-low heat until you have a smooth, mahogany-brown roux that smells of toasted hazelnuts; if it blackens or smells bitter, start over.
4. Immediately add the onion, green bell pepper, and celery into the hot roux; stir until the vegetables soften and the mixture becomes glossy, thick, and very fragrant.
5. Stir in the garlic, smoked paprika, cayenne pepper, black pepper, thyme, and bay leaf; stir until the spices release their aroma without burning.
6. Return the chicken and sausage to the Dutch oven, then gradually pour in the chicken stock while stirring to loosen the roux; bring to a simmer, never a rolling boil.
7. Let simmer uncovered until the chicken is tender, the sauce coats the back of a spoon, and the smoky fat pools slightly on the surface; stir occasionally to prevent the bottom from catching.
8. While the gumbo simmers, cook the white rice separately until tender and fluffy; drain it or let it steam depending on your chosen method.
9. Taste, adjust the salt and spice, remove the thyme and bay leaf, then let rest off the heat until the flavors meld and the texture becomes velvety.
10. Serve the gumbo piping hot in bowls with a base of white rice, sprinkle with scallion, flat-leaf parsley, and a tiny pinch of filé powder right before serving.

Nutrition

Per serving

Energy

951.3 kcal

Protein

50.66 g

Carbohydrate

68.19 g

Fat

51.58 g

Fibre

3.55 g

Calcium

57.78 mg

Iron

2.14 mg

Magnesium

49.54 mg