The Weeknight Table

Chicken & Sausage Gumbo

Produce

Onion

Green bell pepper

Celery

Garlic

Green onions

Fresh parsley

Meat

Boneless, skinless chicken thighs

Smoked sausage (andouille preferred)

Pantry / Dry Goods

All-purpose flour

Chicken broth

Cooked white rice

Oils & Fats

Vegetable oil

Spices & Seasonings

Kosher salt

Black pepper

Paprika

Dried thyme

Cayenne pepper

Bay leaf

Filé powder

Condiments (Optional) Hot sauce

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Start by seasoning your chicken thighs with salt and pepper. In a large heavy-bottomed pot or Dutch oven, add a little oil over medium heat and sear the chicken until it’s browned on both sides but not cooked through. Pull it out and set it aside. In that same pot, add your sliced sausage and let it cook until it gets some color and crispy edges, then remove it and set it aside with the chicken.

Now drop your heat to medium-low and build your roux. Add the remaining oil, then whisk in the flour. Stir it constantly—no breaks—for about 15 to 20 minutes until it turns the color of dark chocolate. This is where all the flavor lives, so don’t rush it and don’t walk away.

Once your roux is right, go straight in with your diced onion, bell pepper, celery, and garlic. Let that cook down until softened and fragrant, then stir in paprika, thyme, cayenne, and the bay leaf to wake everything up.

Slowly pour in your chicken broth, stirring as you go so the roux melts into the liquid without clumping. Add the sausage and chicken back in, bring everything to a boil, then drop it down to a low simmer and let it go for about 45 minutes, stirring occasionally.

Once the chicken is tender, pull it out, shred it, and return it to the pot. Stir in your filé powder, green onions, and parsley, then let it sit for a few minutes to thicken up.

Taste it, adjust your salt and pepper, then serve it hot over white rice with a little extra green onion and hot sauce if you want that kick.