Chicken and Sausage Gumbo

Ingredients

• 3/4 cup vegetable oil
• 3/4 cup all-purpose flour
• 1 large yellow onion, diced
• 1 green bell pepper, diced
• 3 celery stalks, diced
• 4 cloves garlic, minced
• 1 lb andouille sausage, sliced
• 2 lb boneless skinless chicken thighs, in chunks
• 8 cups chicken stock
• 2 bay leaves
• 1 tsp dried thyme
• 1 tsp cayenne pepper
• 4 green onions, sliced
• Salt and pepper to taste
• Cooked white rice, to serve

Method

1. Warm the oil in a heavy pot and whisk in the flour. Cook over medium-low heat, whisking almost constantly, until the roux turns the colour of milk chocolate, 30 to 40 minutes. Do not walk away and do not rush it — a scorched roux is bitter and cannot be saved.
2. Tip in the onion, pepper and celery all at once; they will stop the roux cooking. Stir until softened, about 8 minutes, then add the garlic.
3. Brown the sausage in a separate pan and add it to the pot.
4. Pour in the stock a ladle at a time, whisking each addition smooth, then add the bay leaves, thyme and cayenne.
5. Simmer uncovered for 45 minutes, skimming any fat that rises.
6. Add the chicken and cook gently until it reads 165°F and is tender, about 20 minutes.
7. Season, fish out the bay leaves, and serve over rice with green onions scattered on top.

Notes