Author Notes
Flavorful gumbo with seasoned chicken and sausage, onion, garlic, celery and carrots served over rice and topped with scallions. —Vicky | Things I Made Today
Ingredients
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1 1/2 cups
white rice, dry
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2 tablespoons
1/4 cup olive oil, divided
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3
chicken thighs
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Kosher salt
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freshly ground black pepper
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1 pound
andouille sausage, sliced 1/2 inch thick on the diagonal
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1/3 cup
all-purpose flour
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1
large yellow onion, chopped
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8
garlic cloves, minced
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2
large carrots, chopped
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4
celery stalks, chopped
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4 cups
chicken broth
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4 cups
water
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4
thyme sprigs
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1
bay leaf
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2 tablespoons
Sriracha
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4
scallions, chopped
Directions
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Cook rice according to package instructions. Set aside.
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Meanwhile, heat 2 tablespoons of olive oil over medium heat in a large Dutch oven. Season chicken thighs generously with salt and pepper and add to Dutch oven. Cook for 10-15 minutes, until cooked through. Transfer to plate and set aside. Once cooled, shred with two forks.
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Add ¼ cup olive oil to Dutch oven. Add sausage and cook until nicely browned on both sides, about 4-6 minutes. Transfer sausage to plate.
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To the oil, whisk in flour to make roux. Keep stirring for about 3-4 minutes, until roux browns and smells nutty. If it seems too dry add a little bit more olive oil.
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Stir in onion, garlic, carrots, and celery. Mix to coat and cook until vegetables soften, about 5 minutes. Stir in chicken broth, water, thyme, and bay leaf. Bring to a boil, reduce heat to simmer, and cover for about 1 hour, stirring occasionally. Stir in Sriracha and simmer for an additional 30 minutes.
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Remove bay leaf and thyme sprigs. Serve gumbo over rice topped with scallions.
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