Cajun Chicken and Andouille Sausage Gumbo

Ingredients

• 3/4 cup vegetable oil
• 3/4 cup all-purpose flour
• 1 large onion, diced
• 3 celery stalks, diced
• 1 green bell pepper, diced
• 4 cloves garlic, minced
• 700g boneless chicken thighs, cut into pieces
• 400g andouille sausage, sliced
• 8 cups chicken stock, warmed
• 2 bay leaves
• 2 teaspoons Cajun seasoning
• 1 teaspoon dried thyme
• 1/2 teaspoon cayenne pepper, or to taste
• Salt, to taste
• 4 scallions, sliced, for garnish
• Cooked white rice, for serving

Before you cook

• Dice the onion, celery and bell pepper.
• Mince the garlic.
• Cut the chicken into pieces and slice the sausage.
• Warm the chicken stock in a separate pot.

Steps

1. Brown the chicken pieces in a large heavy pot over medium-high heat, then remove and set aside.
2. Brown the sausage slices in the same pot, then remove and set aside.
3. Add the oil to the pot and whisk in the flour to form a roux.
4. Cook the roux over medium heat, stirring constantly, for 25 minutes until it reaches a deep chocolate-brown color.
5. Immediately add the onion, celery and bell pepper to stop the roux from browning further.
6. Cook the vegetables in the roux for 5 minutes, stirring, until softened.
7. Add the garlic and cook for 1 minute.
8. Add the Cajun seasoning, thyme and bay leaves.
9. Whisk in the warm stock a ladleful at a time, stirring out any lumps before adding more.
10. Return the browned chicken and sausage to the pot.
11. Bring to a simmer, then reduce the heat and simmer uncovered for 1 hour, skimming any fat that rises.
12. Season with cayenne and salt to taste.
13. Discard the bay leaves.
14. Ladle the gumbo over rice in bowls.
15. Scatter sliced scallions over the top before serving.