Classic Chicken & Sausage Gumbo (Over Organic Long Grain White Rice)

SERVES: 6-8
PREP TIME: 30 MIN
COOK TIME: 2 HOURS

INGREDIENTS:

• 2 CUPS ORGANIC LONG GRAIN WHITE RICE
• 1 LB SMOKED ANDOUILLE SAUSAGE, SLICED
• 2 LBS BONE-IN, SKIN-ON CHICKEN THIGHS
• ¾ CUP VEGETABLE OIL
• ¾ CUP ALL-PURPOSE FLOUR
• 1 LARGE YELLOW ONION, CHOPPED
• 1 GREEN BELL PEPPER, CHOPPED
• 3 RIBS CELERY, CHOPPED
• 4 CLOVES GARLIC, MINCED
• 8 CUPS CHICKEN STOCK
• 2 BAY LEAVES
• 1 TSP DRIED THYME
• 1 TSP CAYENNE PEPPER (OPTIONAL)
• SALT & BLACK PEPPER TO TASTE
• ½ CUP CHOPPED GREEN ONIONS
• ½ CUP CHOPPED FRESH PARSLEY
• FILÉ POWDER (OPTIONAL FOR SERVING)

INSTRUCTIONS:

1. MAKE YOUR ROUX:
IN A LARGE HEAVY POT OR DUTCH OVEN, HEAT OIL OVER MEDIUM HEAT. SLOWLY WHISK IN FLOUR AND STIR CONSTANTLY UNTIL THE ROUX TURNS A DEEP CHOCOLATE BROWN (ABOUT 20-30 MINUTES). DON’T RUSH THIS PART.

2. COOK SAUSAGE & CHICKEN:
REMOVE ROUX FROM HEAT BRIEFLY. IN A SEPARATE PAN, BROWN SAUSAGE SLICES; REMOVE. BROWN CHICKEN THIGHS IN THE SAME PAN; REMOVE.

3. BUILD THE GUMBO:
RETURN POT WITH ROUX TO MEDIUM HEAT. ADD ONION, BELL PEPPER, CELERY, AND GARLIC; STIR AND COOK UNTIL SOFT (5-7 MINUTES).

4. SIMMER:
SLOWLY ADD CHICKEN STOCK WHILE STIRRING. ADD BAY LEAVES, THYME, CAYENNE, SALT & PEPPER. RETURN SAUSAGE AND CHICKEN TO THE POT. BRING TO A BOIL, THEN REDUCE HEAT AND SIMMER FOR 1.5 HOURS.

5. FINISH:
REMOVE CHICKEN, SHRED MEAT OFF BONES, RETURN MEAT TO POT. STIR IN GREEN ONIONS AND PARSLEY.

6. SERVE:
COOK RICE PER PACKAGE DIRECTIONS. SERVE GUMBO OVER HOT RICE. DUST WITH FILÉ POWDER IF DESIRED.