# Chicken and Sausage Gumbo

Chicken and sausage gumbo is a deep, smoky Louisiana stew built on a dark roux, the vegetables known as the holy trinity, and spicy andouille. It is served over rice and is a perfect dish for a crowd.

The roux is the only tricky part, and it only takes patience. Stir constantly over medium-low heat, and you will get a nutty, chocolate-brown base that gives gumbo its flavor and body.

- Total time: 2 h 25 min (prep 25 min, cook 2 h)
- Serves: 8
- Per serving (estimated): 470 kcal, 34 g protein
- Cuisine: American. Category: Main course. Diet: dairy-free, high-protein.

## Ingredients

- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 large onion, diced
- 1 green bell pepper, diced
- 3 stalks celery, diced
- 4 cloves garlic, minced
- 350 g andouille sausage, sliced into coins
- 6 cups chicken broth, warmed
- 700 g chicken thighs, boneless, skinless
- 2 tsp Cajun seasoning
- 1 tsp dried thyme
- 2 bay leaves
- 2 tsp Worcestershire sauce
- 1 tsp salt, or to taste
- 3 scallions, sliced
- Cooked white rice and hot sauce, to serve

## Method

1. Heat the oil in a large heavy Dutch oven over medium heat for 2 minutes. Whisk in the flour.
2. Cook the roux over medium-low heat, stirring constantly with a flat wooden spoon, for 30 to 40 minutes, until it turns the color of milk chocolate and smells nutty. Lower the heat if it smokes. If you see black flecks, start over.
3. Add the onion, bell pepper and celery to the roux. Stir 6 to 8 minutes, until soft. Add the garlic for 30 seconds.
4. Slowly add the warm broth, a ladle at a time, whisking until smooth.
5. Add the sausage, Cajun seasoning, thyme, bay leaves, Worcestershire and salt. Bring to a boil, then lower to a gentle simmer.
6. Nestle in the chicken thighs. Simmer partly covered for 45 minutes, skimming any oil from the top, until the chicken is very tender.
7. Remove the chicken and shred it, then return it to the pot. Simmer 15 minutes more. Check that the chicken has reached 165°F (74°C), and remove the bay leaves.
8. Taste and adjust the salt and hot sauce. Serve over rice, sprinkled with scallions.

## Why it works

- A dark roux thickens the gumbo and adds a nutty, toasted flavor that cannot come from any other step.
- The holy trinity of onion, bell pepper and celery builds the classic Cajun flavor base.
- Andouille sausage seasons the pot with smoke and spice as it simmers.
- A long, gentle simmer makes the chicken fall-apart tender and lets the flavors blend.

## The science

- **How roux darkens.** When flour cooks in fat, the starch and proteins brown and break down into nutty flavor compounds. The darker the roux, the more flavor it has, but the less thickening power. Stir constantly, since scorching creates bitter flecks.
- **Warm broth avoids lumps.** Adding cold liquid to a very hot roux can make it seize into lumps. Using warm broth and adding it a ladle at a time lets the starch spread evenly. Whisk as you pour, and the gumbo stays smooth and silky.

## Tips

- Use a flat-edged wooden spoon to scrape the whole bottom of the pot while making the roux.
- Chop all the vegetables before you start, since the roux needs your constant attention.
- Gumbo tastes better the next day, so make it ahead.

## Mistakes to avoid

- Walking away from the roux: it burns, so stay and stir, and start over if black flecks appear.
- Pouring cold broth into hot roux: it can seize and splatter, so use warm broth.
- Skipping the skim: the gumbo looks greasy, so skim the oil off the top as it simmers.

## Variations and swaps

- Add 1 cup sliced okra for a thicker gumbo, or file powder at the table.
- Stir in peeled shrimp for the last 5 minutes.
- Add a splash of hot sauce or a pinch of cayenne for more heat.
- Swap andouille for smoked kielbasa if you cannot find it, which is milder.
- Swap the vegetable oil for bacon fat in the roux for a smoky depth.

## Storage

Refrigerate within 2 hours for up to 4 days. Freeze for up to 3 months and reheat to 165°F (74°C). Cook the rice fresh.

## FAQ

**How dark should a gumbo roux be?**

For this gumbo, aim for the color of milk chocolate. It takes about 30 to 40 minutes at medium-low heat with constant stirring.

**What is the holy trinity in Cajun cooking?**

The holy trinity is onion, bell pepper and celery. It forms the flavor base for gumbo, jambalaya and many other Cajun dishes.

**What if my roux burns?**

If you see black flecks or smell a bitter, burnt smell, start over. A burnt roux makes the whole gumbo taste bitter.

**Can I make gumbo in a slow cooker?**

Make the roux and soften the vegetables on the stove, then move everything to a slow cooker and cook on low for 6 to 8 hours.

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Source: https://cookingscientist.com/recipes/chicken-and-sausage-gumbo (Cooking Scientist). Learn the science of cooking in the Cooking Scientist app for iPhone and iPad: https://apps.apple.com/app/id6830326846