Chicken & Sausage Gumbo

Cooking any kind of gumbo requires a commitment. It takes at least an hour of prep time, including the roux. Getting the roux to the right color- chocolate, takes about 30 minutes of stirring. I suggest that you cook gumbo on the weekend, or when you have a lot of time. Serve it whenever you'd like. It keeps well and often tastes better after the flavors have time to mingle and settle. 

As I previously stated, cooking gumbo is for the strong and committed, but the reward is great. A really good bowl of gumbo is an unmatched luxury. It's the good life in a bowl. So let's go!

Ingredients:

• 2 tbsp each The Cook Shop Creole and Cajun Seasoning Blends
• 1 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1 tsp smoked paprika
• 3/4 tsp garlic powder
• 1 1/2 lb boneless, skinless chicken thighs (about 4 thighs)
• Avocado oil or melted butter (1 tbsp. + 1 cup, divided)
• 1lb andouille sausage, sliced into coins
• 6 1/2 cups chicken broth, divided
• 1 cup all-purpose flour
• 1 large yellow onion, finely chopped
• 1 large green bell pepper, finely chopped
• 2 stalks celery, finely chopped
• 2 bay leaves
• 2 cloves garlic, minced
• 3 green onions, sliced (whites and greens separated)
• Steamed white rice or potato salad

Directions:

1. In a small bowl, combine The Creole and Cajun Cook Shop Seasoning Blends, salt, paprika, pepper, garlic powder
2. In a large, heavy-bottomed pot or Dutch oven, heat 1 tablespoon oil or butter over medium-high heat. Pat the chicken thighs dry and season all over with 1 tbsp plus 2 tsp of spice mixture. Sear the chicken thighs in the hot oil, turning occasionally for even browning, until cooked through, about 12 minutes. (The chicken should have a brown crust on both sides.) Transfer the chicken to a large bowl.
3. Add the sausage to the same pot and cook until it begins to brown slightly and the edges begin to curl, about 5 minutes. Transfer the sausage to the bowl with the chicken.
4. Add ½ cup of chicken broth and deglaze the pot, using a wooden spoon to scrape up any browned bits left behind. Pour the deglazing liquid over the chicken and sausage and set aside to cool.
5. Make the roux: Clean out your heavy bottomed pot and return to medium-high heat. Add remaining 1 cup oil or melted butter and heat until you start to see wisps of smoke. Add the flour all at once, reduce heat to medium-low, and whisk continuously. Continue cooking and occasionally whisking, allowing the roux to darken until it reaches a deep brown, milk chocolate color, about 20-25 minutes. (The texture should resemble wet sand.)
6. As soon as the roux is done, add the onion, bell pepper, celery, bay leaves, 1 tbsp each of The Cook Shop Creole and Cajun Seasoning Blends, and a pinch of salt. Increase the heat to medium and cook for 5 minutes, stirring frequently to keep the roux from burning. Add garlic, and scallion whites. Let cook for an additional 2 minutes. Whisk in the remaining cups of chicken broth.
7. With a fork, shred the chicken into bite sized pieces, then return the chicken, sausage, and deglazing liquid to the pot. Bring everything to a simmer and cover. Allow the gumbo to simmer for at least 1 hour (and up to 5 hours) to give the flavors a chance to meld. Top with green onions before serving.

Note: The Cook Shop Seasoning Blends contain an impressive amount of vegetables, herbs, and spices that help to make whatever you're cooking flavorful. They also allow you to skip adding in some of the ingredients you would normally add to your dishes. For this reason, it is important to use the seasoning blends. It ensures that your gumbo has all the flavors it is supposed to have.

 

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