Chicken and Sausage Gumbo with Andouille & Dark Roux

Ingredients

• 1 pound Chicken pieces (3-4 leg quarters (leg + thigh))
• 1 teaspoon Dried Basil
• 1 teaspoon Dried Oregano
• 1 teaspoon Dried Thyme
• 1 teaspoon Onion Powder
• 1/2 teaspoon Garlic Powder
• 1 teaspoon Smoked Paprika
• 1/4 teaspoon Cayenne
• 1 teaspoon Kosher Salt
• 1 teaspoon Black Pepper
• 1 pound Andouille Sausage (diced)
• 1 pound Smoked Sausage (sliced at angles)
• 2 large Celery stalks
• 1 large Onion
• 2 medium Red and Green Bell Peppers
• 2 Quarts Chicken Stock
• 3 tablespoons Worcestershire Sauce
• 2 tablespoons hot sauce
• 10 oz bag Frozen Okra
• 8 Garlic cloves
• 1 Bay leaf
• 1 cup Flour

Instructions

1. 1

   --- For the Chicken ---

2. 2

   Mix dry seasonings together in a small mixing bowl. Set aside.

3. 3

   Season the chicken legs with about two tablespoons of creole spice mix. Let sit refrigerated for at least 30 minutes. Remove from the fridge and allow to reach room temperature.

4. 4

   Heat cast iron skillet over medium heat. Add some oil then add the chicken skin side down. Render the fat from the thighs. To help with rendering add weight either with a smaller heavy skillet or plate. Flip and repeat until both sides are well browned. Set chicken aside. Reserve the rendered fat for making the roux.

5. 5

   Using two forks or your hands pull chicken from the bones and shred into strips.

6. 6

   --- For the roux ---

7. 7

   Heat the skillet (containing the rendered fat). Add the flour to the rendered fat. Add some additional oil (vegetable oil, lard, or duck fat) if necessary to get to a 1:1 ratio fat to flour. Stir often to prevent burning. Cook until roux is a dark chocolate color. For a faster, easier way to make your roux recipe you can bake in the oven which is what I do often.

8. 8

   Add diced onions, mix well and cook until onions caramelize. Add green peppers and celery sauteing for 2-3 minutes. Mix well.

9. 9

   --- Make The Gumbo ---

10. 10

    In a large dutch oven cook sausage, red bell peppers, and minced garlic. Add roux mixture, Worcestershire sauce, hot sauce, half the remaining spices, bay leaf, and chicken stock. Add the chicken back. Mix well with wooden spoon and simmer covered for about 1 hour stirring occasionally.

11. 11

    Remove the cooked chicken and pull chicken meat away then add shredded chicken pieces back to pot with okra, plus the remaining spices and cook for 30 minutes more.

12. 12

    Serve with white rice and garnish with sliced green onion.