This is my husband’s recipe.
2 pounds of chicken thighs (skin on/off and boneless choices are up to you)
2 pounds andouille or hot smoked sausage, cut into 1/2 inch pieces
1/2 cup oil (either use the drippings from the sausage or add olive oil)
1 stick of butter
1 cup flour
2 large onions, chopped
2 bell peppers, chopped
4 ribs celery, chopped
4 to 6 cloves garlic, minced
4 quarts chicken stock
2 tablespoons apple cider vinegar
2 bay leaves
2 teaspoons Creole seasoning, or cayenne pepper to taste
Salt and freshly ground black pepper to taste
1 bunch scallions, chopped
Filé powder (dried sassafras) to taste
Cooked rice (enough for 12 servings)
- In a large heavy gauge pot, brown the sausage, drain off most of the drippings and reserve. Keep a little in the pan for the chicken. Set sausage aside.
- In same pot, over medium-high heat, brown chicken thighs for 7 to 8 minutes each side. Set aside.
- For your roux, heat the oil and butter until melted and then slowly add flour. Stir constantly over medium heat, until the roux reaches a dark brown color (this may take 20 to 30 minutes). If it burns even slightly, throw it out and start over again.
- Add the vegetables and stir quickly. Continue to cook, stirring constantly, for about 4 minutes.
- Add the stock, vinegar, seasonings, chicken (you can either add the chicken thighs whole, or cut them into pieces) and sausage. Simmer for about an hour. Try not to let the gumbo boil, or the roux might break (separate) and nobody wants a broken roux.
- Add the chopped scallions and heat for 5 minutes.
- Serve over rice in large shallow bowls.
- Sprinkle filé powder in each bowl.
Accompany with crusty French bread.