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Chicken and Sausage Gumbo

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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course dinner, Entree
Cuisine Cajun, Creole
Servings 6

Ingredients
  

  • 1/4 cup canola oil
  • 1 lb chicken thighs, bone-in, skin-on
  • 1 lb andouille sausage, sliced
  • 1 cup onion, chopped
  • 1 cup bell pepper, chopped
  • 1 cup celery, chopped
  • 4 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 8 cups chicken broth
  • 2 bay leaves bay leaves
  • 1 tsp thyme
  • 1 tsp cayenne pepper
  • 1/2 tsp black pepper
  • 1 tsp salt
  • 1/4 cup file powder
  • 2 cups cooked rice, for serving

Instructions
 

  • Heat oil in a large pot or Dutch oven over medium-high heat. Season chicken with salt and pepper. Sear chicken until browned on all sides. Remove chicken and set aside.
  • Add sausage to the pot and cook until browned. Remove sausage and set aside.
  • Add onion, bell pepper, and celery to the pot and cook until softened, about 5-7 minutes. Add garlic and cook for 1 minute more.
  • Stir in flour and cook for 1-2 minutes, creating a roux.
  • Gradually whisk in chicken broth, scraping up any browned bits from the bottom of the pot.
  • Add bay leaves, thyme, cayenne pepper, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30 minutes.
  • Return chicken and sausage to the pot. Simmer for another 30 minutes, or until chicken is cooked through.
  • Remove chicken and shred the meat. Return the shredded chicken to the pot.
  • Stir in file powder. Serve hot over cooked rice.
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