- 8
- 60 mins
- 195 mins
Ingredients
- 1 tablespoon kosher salt plus more
- 1 teaspoon freshly ground black pepper
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 3 pounds skinless, boneless chicken thighs
- 1/2 cup (or more) vegetable oil
- 1 pound andouille or other spicy smoked sausage, cut into 1/2" rounds
- 1 cup all-purpose flour
- 2 medium onions, finely chopped
- 4 scallions, thinly sliced (white and pale parts separated from dark)
- 2 celery stalks, finely chopped
- 2 green bell peppers, finely chopped
- 2 tablespoons chopped garlic
- 8 cups low-salt chicken broth
- 2 bay leaves
- 1 teaspoon chopped fresh thyme
- 2 cups 1/2"-thick slices fresh (or frozen, thawed) okra, divided
- 1 1/2 teaspoons Worcestershire sauce
- 1 teaspoon hot sauce (preferably Crystal)
- 1 teaspoon filé powder plus more (optional)
- Steamed rice
Preparation
Step 1
Preparation
Combine 1 tablespoon salt and next 3 ingredients
in a small bowl; sprinkle all over chicken.
Heat 1/2 cup oil in a large heavy pot over
medium heat. Working in batches, sear
chicken until golden brown, about 5 minutes
per side. Transfer to a plate. Add sausage
to pot; cook until browned, about 4 minutes
per side. Transfer to plate with chicken.
Strain drippings from pot through
a fine-mesh sieve into a 2-cup heatproof
measuring cup; reserve 1 cup drippings,
adding more oil if needed to measure 1 cup.
Wipe pot clean; return drippings to pot.
Heat drippings over medium heat. Whisk
in flour. Whisk constantly until roux is
the color of milk chocolate, 1520 minutes.
Reduce heat to low; add onions. Cook,
stirring occasionally, until soft, about 10
minutes. Stir in white and pale-green parts
of scallions and next 3 ingredients. Cook,
stirring often, until soft, about 10 minutes.
Slowly whisk in broth. Add bay leaves,
thyme, and reserved chicken and sausage.
Bring to a boil; reduce heat to low and
simmer gently, skimming fat from surface
and stirring occasionally, about 45 minutes.
Stir in 1 cup okra, Worcestershire, and hot
sauce. Simmer until chicken is very tender
and flavors meld, about 45 minutes. Stir
in remaining 1 cup okra; simmer until okra is
crisp-tender, about 5 minutes. Remove from
heat. Season to taste with salt. DO AHEAD:
Can be made 2 days ahead. Let cool slightly;
chill uncovered until cold. Cover and keep
chilled. Rewarm gently before continuing.
Add 1 teaspoon filé powder, if using.
Serve gumbo over rice. Garnish with
dark-green parts of scallions. Sprinkle with
more filé powder, if desired.
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