Flavorful gumbo with seasoned chicken and sausage, onion, garlic, celery and carrots served over rice and topped with scallions. —Vicky | Things I Made Today
1 1/2 cups
white rice, dry
1/4 cup olive oil, divided
freshly ground black pepper
andouille sausage, sliced 1/2 inch thick on the diagonal
large yellow onion, chopped
garlic cloves, minced
large carrots, chopped
celery stalks, chopped
In This Recipe
Cook rice according to package instructions. Set aside.
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.
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.
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.
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.
Remove bay leaf and thyme sprigs. Serve gumbo over rice topped with scallions.