Cajun Chicken And Sausage Gumbo Recipe

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 12 oz andouille sausage, sliced into 1/4-inch rounds
• 1/2 cup duck fat or unsalted butter
• 3/4 cup all-purpose flour
• 1 large yellow onion, finely diced
• 1 green bell pepper, finely diced
• 2 celery stalks, finely diced
• 4 garlic cloves, minced
• 1 quart chicken stock (preferably homemade or low-sodium)
• 1 (14.5 oz) can fire-roasted diced tomatoes, drained
• 2 bay leaves
• 1 1/2 tsp smoked paprika
• 1 tsp dried thyme
• 1 tsp cayenne pepper (adjust to taste)
• 1 tsp freshly ground black pepper
• 1 1/2 tsp kosher salt (plus more to taste)
• 1/2 tsp white pepper
• 1 tbsp Worcestershire sauce
• 1/2 cup thinly sliced scallions (green onions), for garnish
• 1/4 cup chopped fresh flat-leaf parsley, for garnish

Cajun Chicken And Sausage Gumbo Instructions

1. In a large heavy-bottomed pot or Dutch oven, melt 1/2 cup duck fat or unsalted butter over medium heat.
2. Gradually whisk in 3/4 cup all-purpose flour, stirring constantly to prevent lumps, and cook, stirring frequently, until the roux turns a deep chocolate brown, about 20-30 minutes. Adjust heat as needed to avoid burning.
3. Once the roux is ready, add the finely diced onion, green bell pepper, and celery to the pot. Sauté, stirring often, until the vegetables are softened and fragrant, about 5-7 minutes.
4. Add the minced garlic and cook for 1 minute, stirring constantly to avoid burning.
5. In a separate skillet over medium-high heat, add the sliced andouille sausage and cook until browned on both sides, about 4-5 minutes. Remove the sausage and set aside.
6. In the same skillet, add the chicken thigh pieces and cook until lightly browned on all sides, about 5-6 minutes. The chicken does not need to be cooked through at this stage.
7. Add the browned sausage and chicken to the pot with the roux and vegetables.
8. Pour in 1 quart chicken stock and the drained fire-roasted diced tomatoes. Stir well to combine and scrape up any browned bits from the bottom of the pot.
9. Add the bay leaves, smoked paprika, dried thyme, cayenne pepper, black pepper, kosher salt, white pepper, and Worcestershire sauce. Stir to incorporate all seasonings.
10. Bring the gumbo to a gentle boil, then reduce the heat to low and simmer uncovered for 45-60 minutes, stirring occasionally to prevent sticking and to allow flavors to meld.
11. Periodically skim any excess fat or foam from the surface of the gumbo with a spoon.
12. If the gumbo is too thick, add a bit more chicken stock or water to reach your desired consistency. If too thin, continue simmering uncovered until it thickens.
13. Taste and adjust seasoning with additional salt, pepper, or cayenne as needed.
14. Remove and discard the bay leaves before serving.
15. Ladle the gumbo into bowls and garnish each serving with sliced scallions and chopped fresh parsley.