Chicken and Sausage Gumbo

Name: Chicken and Sausage Gumbo
Yield: 4 servings
Ingredients: 1 1 tablespoon kosher salt plus more; 1 1 teaspoon freshly ground black pepper; 1 1 teaspoon paprika; 1 1/2 teaspoon cayenne pepper; 1 3 pounds skinless, boneless chicken thighs; 1 1/2 cup (or more) vegetable oil; 1 1 pound andouille or other spicy smoked sausage, cut into 1/2" rounds; 1 1 cup all-purpose flour; 1 2 medium onions, finely chopped; 1 4 scallions, thinly sliced (white and pale parts separated from dark); 1 2 celery stalks, finely chopped; 1 2 green bell peppers, finely chopped; 1 2 tablespoons chopped garlic; 1 8 cups low-salt chicken broth; 1 2 bay leaves; 1 1 teaspoon chopped fresh thyme; 1 2 cups 1/2"-thick slices fresh (or frozen, thawed) okra, divided; 1 1 1/2 teaspoons Worcestershire sauce; 1 1 teaspoon hot sauce (preferably Crystal); 1 1 teaspoon filé powder plus more (optional); 1 Steamed rice

From the kitchen of Carly

A proper Louisiana gumbo built on a deep roux, loaded with browned chicken thighs and spicy andouille sausage. The kind of dish that fills your kitchen with smoke and your belly with comfort, one slow-cooked spoonful at a time.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 tablespoon kosher salt plus more
11 teaspoon freshly ground black pepper
11 teaspoon paprika
11/2 teaspoon cayenne pepper
13 pounds skinless, boneless chicken thighs
11/2 cup (or more) vegetable oil
11 pound andouille or other spicy smoked sausage, cut into 1/2" rounds
11 cup all-purpose flour
12 medium onions, finely chopped
14 scallions, thinly sliced (white and pale parts separated from dark)
12 celery stalks, finely chopped
12 green bell peppers, finely chopped
12 tablespoons chopped garlic
18 cups low-salt chicken broth
12 bay leaves
11 teaspoon chopped fresh thyme
12 cups 1/2"-thick slices fresh (or frozen, thawed) okra, divided
11 1/2 teaspoons Worcestershire sauce
11 teaspoon hot sauce (preferably Crystal)
11 teaspoon filé powder plus more (optional)
1Steamed rice

Instructions

Combine 1 tablespoon salt and next 3 ingredients in a small bowl; sprinkle all over chicken. Heat 1/2 cup oil in a large heavy pot over medium heat. Working in batches, sear chicken until golden brown, about 5 minutes per side. Transfer to a plate. Add sausage to pot; cook until browned, about 4 minutes per side. Transfer to plate with chicken.
Strain drippings from pot through a fine-mesh sieve into a 2-cup heatproof measuring cup; reserve 1 cup drippings, adding more oil if needed to measure 1 cup. Wipe pot clean; return drippings to pot.
Heat drippings over medium heat. Whisk in flour. Whisk constantly until roux is the color of milk chocolate, 15-20 minutes. Reduce heat to low; add onions. Cook, stirring occasionally, until soft, about 10 minutes. Stir in white and pale-green parts of scallions and next 3 ingredients. Cook, stirring often, until soft, about 10 minutes.
Slowly whisk in broth. Add bay leaves, thyme, and reserved chicken and sausage. Bring to a boil; reduce heat to low and simmer gently, skimming fat from surface and stirring occasionally, about 45 minutes.
Stir in 1 cup okra, Worcestershire, and hot sauce. Simmer until chicken is very tender and flavors meld, about 45 minutes. Stir in remaining 1 cup okra; simmer until okra is crisp-tender, about 5 minutes. Remove from heat. Season to taste with salt. DO AHEAD: Can be made 2 days ahead. Let cool slightly; chill uncovered until cold. Cover and keep chilled. Rewarm gently before continuing. Add 1 teaspoon filé powder, if using.
Serve gumbo over rice. Garnish with dark-green parts of scallions. Sprinkle with more filé powder, if desired.