Servings: 8

Ingredients

  • Boneless, skinless chicken thighs (2½ lb)
  • Andouille sausage, sliced into ¼" coins (1 lb)
  • Neutral oil, plus the rendered fat (⅔ cup)
  • All-purpose flour (¾ cup)
  • Yellow onion, diced (2 cups)
  • Celery, diced (1 cup)
  • Green bell pepper, diced (1 cup)
  • Garlic, minced (5 cloves)
  • Low-sodium chicken stock (2 L / about 8½ cups)
  • Bay leaves (2)
  • Dried thyme (1 tsp)
  • Smoked paprika (1 tsp)
  • Cayenne (½ tsp)
  • Black pepper (¾ tsp)
  • White pepper (½ tsp)
  • Kosher salt (1 tsp to start, then adjust to taste)
  • Worcestershire sauce (1 tbsp)
  • Green onions, sliced (1 bunch)
  • Flat-leaf parsley, chopped (½ cup)
  • Long-grain white rice, uncooked (1½ cups)
  • Hot sauce and filé powder (for the table)
  • Tasso, diced and browned with the andouille (¼ lb, optional)

Directions

  1. Brown the sausage: heat a splash of oil in a heavy pot (at least 6 quarts) over medium-high and brown the andouille (and tasso, if using), about 10 min. Remove with a slotted spoon and leave the fat in the pot.
  2. Sear the chicken: salt the thighs lightly and sear them whole, in batches, until well browned on both sides but not cooked through. Remove, let rest, then cut into 1" pieces.
  3. Make the roux: top up the fat in the pot with oil to about ⅔ cup total. Whisk in the flour. Stir constantly over medium to medium-low until the roux is milk-chocolate to dark-chocolate brown, 30–40 min. If you see burnt flecks, start over.
  4. Cook the trinity: add the onion, celery and bell pepper; the vegetables stop the roux from browning further. Cook, stirring, until soft, about 8 min. Add the garlic for the last minute.
  5. Add the stock: heat the stock first, then ladle it in gradually, stirring to keep the gumbo smooth. Add the bay leaves, thyme, paprika, cayenne, both peppers, salt, Worcestershire, chicken and sausage.
  6. Simmer uncovered for about 75 min, stirring occasionally and skimming off fat, until the gumbo is silky and the chicken is tender. Cook the rice while it simmers.
  7. Finish: season to taste. Stir in the green onions and parsley, and remove the bay leaves.
  8. Serve over a modest scoop of rice, with hot sauce and filé at the table. Add filé to individual bowls only, and never boil it.

Notes

  • Dark-roux, Cajun-style gumbo.
  • Gumbo is better the next day. Make it ahead, chill it, and lift off the solidified fat before reheating.
  • Use raw thighs rather than rotisserie chicken: searing them gives you fond and fat for the roux, and they become tender over the long simmer.