Cajun Chicken Andouille Gumbo

Ingredients

• 2 lbs bone-in, skinless chicken thighs
• 12 oz andouille sausage, sliced
• 1/2 cup vegetable oil
• 1/2 cup all-purpose flour
• 1 large yellow onion, diced
• 1 cup celery, diced
• 1 green bell pepper, diced
• 5 cloves garlic, minced
• 6 cups chicken broth
• 1 1/2 cups frozen sliced okra
• 2 bay leaves
• 2 tsp Cajun seasoning
• 1 tsp dried thyme
• 1/2 tsp cayenne pepper
• 1/2 tsp filé powder
• 4 green onions, sliced

Instructions

1. 1

   Make the dark roux: heat vegetable oil in a large heavy pot over medium heat. Whisk in flour and cook, stirring constantly, for 25–35 minutes until the roux is the color of dark chocolate. Do not stop stirring or it will burn.

2. 2

   Immediately add onion, celery, and bell pepper to the roux. Stir vigorously (the vegetables will steam dramatically). Cook for 8 minutes.

3. 3

   Add garlic, Cajun seasoning, thyme, and cayenne. Cook 2 minutes.

4. 4

   Gradually whisk in chicken broth, a cup at a time. Add bay leaves. Bring to a boil, then reduce to a simmer.

5. 5

   Season chicken thighs with salt and Cajun seasoning. In a separate skillet, brown them on both sides. Add to the pot along with sliced andouille.

6. 6

   Simmer uncovered for 1 hour. Remove chicken, shred the meat, and return it to the pot.

7. 7

   Add okra and simmer an additional 20 minutes. Discard bay leaves. Stir in filé powder.

8. 8

   Ladle over white rice and garnish with green onions. Serve with crusty French bread.