Chicken and Sausage Gumbo

Method

1. 01

   Brown the chicken

   Pat the chicken dry, season lightly and brown it skin-side down in a heavy pot over medium-high heat for 6–8 minutes; turn and cook 3 minutes more, then remove.

   

2. 02

   Brown the sausage

   Add the andouille and cook for 4–5 minutes until the cut faces brown and some fat renders; remove it with the chicken.

   

3. 03

   Start the roux

   Measure the rendered fat and add enough neutral oil to make 120 ml total. Whisk in the flour over medium-low heat until completely smooth.

   

4. 04

   Cook the roux dark

   Cook the roux for 30–40 minutes, stirring constantly, until it reaches a deep chocolate-brown colour and smells nutty without any black specks.

   

5. 05

   Cook the holy trinity

   Immediately stir onion, bell pepper and celery into the dark roux and cook for 6–8 minutes until softened.

   

6. 06

   Add garlic and spices

   Stir in garlic, thyme, smoked paprika and cayenne and cook for 1 minute until fragrant.

   

7. 07

   Whisk in the stock

   Add the stock gradually while whisking so the roux dissolves smoothly. Add the bay leaves and Worcestershire sauce and bring to a gentle simmer.

   

8. 08

   Simmer the chicken

   Return the chicken to the pot and simmer partly covered for 35 minutes, turning once, until tender and cooked through.

   

9. 09

   Shred the chicken

   Lift the chicken out, discard skin and bones, and shred the meat into large bite-size pieces before returning it to the pot.

   

10. 10

    Add sausage and okra

    Return the browned sausage and add the okra. Simmer uncovered for 15 minutes until the okra is tender and the gumbo has thickened slightly.

    

11. 11

    Rest and adjust seasoning

    Remove the bay leaves, turn off the heat and let the gumbo stand for 10 minutes. Skim excess surface fat if needed, then adjust salt and heat.

    

12. 12

    Serve over rice

    Spoon hot cooked rice into bowls, ladle the gumbo around it and finish with scallions and parsley.