Ingredients
- 1/2 cup canola oil
- 1/2 cup flour
- 1 medium sweet onion, diced
- 1 1/2 pounds of boneless chicken thighs
- 2 teaspoons Cajun or Creole seasoning
- 1 pound smoked sausage, sliced 1/2-inch thick
- 1 stalk of celery, diced
- 1 large poblano pepper, diced
- 1 large Roma tomato, seeded and diced
- 3 cloves garlic, minced
- 2 sprigs fresh thyme
- 2 bay leaves
- 7 cups chicken broth
- 2 tablespoons flour
- 4 tablespoons cold water
- 6 ounces Andouille sausage or Spanish chorizo, chopped small
- 1 small chayote squash, peeled, cored, and diced
- 1 tablespoon Worcestershire sauce
- Salt
- Pepper
- Hot sauce (your favorite brand)
- 4 to 6 cups cooked rice
Preparation
Step 1
1. In a large heavy pot, preheat the oil to medium/high heat for a few minutes. Whisk flour into hot oil, reduce heat and continue whisking often until the roux turns a deep brown, about 15 minutes. Season the chicken with the Creole or Cajun spices and set aside. When the roux is ready, add the onions and stir with a wooden spoon, cook for another 10 minutes.
2. Add chicken pieces to the roux and cook for the next 6 to 8 minutes, turning as needed. Add the smoked sausage and cook for a minute. Add the celery, poblano, tomato, garlic, thyme, bay leaves, and chicken broth. Bring to a boil, reduce heat and cook for 45 minutes.
3. In a small bowl, add the 2 tablespoons of flour, add the 4 tablespoons of cold water and whisk until smooth, to make a slurry. Add the slurry to the gumbo and stir well to combine. Add in the Spanish chorizo or andouille sausage, chayote, and W sauce. Season to taste with salt, pepper, and hot sauce. Cook for another 20 minutes. Remove bay leaves and thyme and serve over rice. Yields up to 8 servings.