Gumbo

Ingredientes

・1 pound Chicken (see note #1)

・28 ounces Andouille Sausage

・1 Green Bell Pepper

・1 Yellow Onion

・3 stalks Celery

・6 cloves Garlic

・6 cups Chicken Broth

・1/2 cup Fresh-Chopped Parsley

・1/2 stick Butter

・1/2 cup All-Purpose Flour

・1/4 cup & 1 tablespoon Vegetable Oil

・3 tablespoons Cajun Seasoning

・2 teaspoons Dried Thyme

・2 teaspoons Filé Powder

・2 Bay Leaves

・1 & 1/2 teaspoons Salt (preferably Kosher)

・1 & 1/2 teaspoons Black Pepper

・1/2 teaspoon Cayenne Powder

Instruções

Chop the bell pepper, onion, and celery stalks roughly. Place all three chopped vegetables into a bowl.

Mince garlic and parsley, then add to a small bowl. In the same bowl, add Cajun seasoning, dried thyme, bay leaves, and 2 teaspoons of cayenne. Mix together.

If using raw chicken, dice chicken thighs into one-inch pieces. Season with salt, black pepper, and the remaining one tablespoon of Cajun seasoning. If using rotisserie/leftover chicken, pick the meat and shred (about 4 cups); discard the skin and bones. There is no need to season the rotisserie/leftover chicken meat.

Cut andouille sausage crosswise into 1/2-inch-thick rounds. Cook in a large pot or Dutch oven over medium-high heat until the sausage is browned all over and releases its fat, about 5 minutes. Transfer the sausage to a plate.

If using raw chicken, add 1 tablespoon of oil and the chicken to the pot. Cook, stirring often, until the chicken is browned all over, about 10 minutes. Using a slotted spoon, transfer the chicken to the plate with the sausage. (Skip this step if using rotisserie chicken.)

Reduce the heat to medium. Scrape up any browned bits from the bottom of the pot with a wooden spoon. Add butter, the remaining 1/4 cup of oil, and all-purpose flour. Cook, stirring constantly and scraping the bottom of the pot with the wooden spoon, until the roux resembles the color and texture of melted milk chocolate, 10 to 20 minutes. It will go from smelling like flour to toasted popcorn to nutty coffee. Don’t turn your back on the roux, or it will burn!

Increase the heat to medium-high and add the bell pepper mixture. Stir to coat in the roux. Cook, stirring frequently, until the onions are translucent, about 10 minutes. Add the garlic mixture and return the sausage and chicken and any accumulated juices to the pot. Cook, stirring frequently, until the garlic is fragrant, 2 to 3 minutes.

Add chicken broth. Increase the heat to high and bring to a boil. Reduce the heat to medium-low and simmer uncovered until the gumbo is thickened slightly and the flavors have melded, 35 to 45 minutes.

Serve over rice.

Notas

(Note #1): Any cut of chicken works. Alternatively, you can use one rotisserie chicken or leftover chicken if cooked.