Chicken Gumbo with Andouille Sausage
 
 
Makes 10-12 servings
Ingredients
  • 5 strips thick-cut bacon, cut into lardons
  • 2 pounds skin-on, bone-in chicken thighs and drumsticks
  • sea salt, to taste
  • 12 ounces cooked andouille
  • ½ cup canola oil
  • 1 cup all-purpose flour
  • 1 large onion, diced
  • 4 stalks celery, diced
  • 2 green bell peppers, diced
  • 4 garlic cloves, minced
  • 2 tablespoons double-concentrated tomato paste
  • 4 cups chicken broth
  • 1 tablespoon sweet paprika
  • 1½ teaspoons garlic powder
  • 1½ teaspoons dried oregano
  • 1½ teaspoons dried thyme
  • ½ teaspoon celery seed
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon cayenne pepper
  • 1 pound frozen cut okra, thawed
  • 2 teaspoons gumbo filé
  • ½ cup chopped fresh parsley
  • ½ cup sliced green onions, divided
  • cooked long-grain rice, for serving
Instructions
Make the broth:
  1. In a large pot, cook bacon on medium heat until fat renders and bacon crisps, about 10 minutes. Remove bacon from pot and set aside on paper towels to drain.
  2. Season chicken with salt and place skin side down in the pot. Cook until golden brown without turning, about 4 minutes. Flip and cook for another 4 minutes. Transfer chicken to a large bowl.
  3. Add andouille to pot and cook, flipping once, until lightly browned. Transfer to bowl with chicken.
  4. Add canola oil and flour to pot. Cook over low heat, stirring constantly, until the mixture is milk chocolate colored, 20-30 minutes.
  5. Add onion, celery and bell peppers and cook, stirring occasionally, for 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add tomato paste and cook, stirring occasionally, until it begins to darken, about 2 minutes.
  6. Meanwhile, in another large pot, combine the chicken broth and 4 cups water. Bring to a boil and then reduce heat to medium.
  7. Add hot broth mixture to pot with vegetables and bring to a boil. Add seasonings (sweet paprika through cayenne pepper) and reduce heat to medium-low. Nestle the seared chicken in the pot and simmer for 1½ hours.
  8. Remove the chicken from the pot and let cool slightly. Discard the skin and bones and shred chicken into bite-sized pieces. Cut the andouille crosswise into ½"-thick pieces.
  9. Add shredded chicken, andouille and okra to pot and cook, stirring occasionally, for 1 hour.
  10. Add gumbo filé, parsley and ¼ cup green onions and season with salt to taste. Serve with long grain rice and top with cooked bacon and remaining green onions.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/chicken-gumbo-with-andouille-sausage/