This Louisiana Classic is famous for a reason. Chicken and sausage gumbo is a combination of smoked sausage and tender chicken in a tasty soup full of Cajun spices. It is perfection.
8Chicken Thighsdeboned and skinned, cut into 2" pieces
2CupsShredded Rotisserie Chicken
2Green Onionschopped
Instructions
Add the oil to a heavy bottomed stock pot (12 Quart is a good size). Add medium heat.
Add the flour and stir to combine. Keep the heat on low-medium and continue stirring.
You'll notice the 'roux' will start to change color. You need it to be about the color of dark chocolate.
Add the smoked sausage and andouille sausage. Stir into the roux and slightly caramelize the sausage.
Add the trinity of onions, bell pepper and celery. Cook over medium heat until translucent.
Add the minced garlic and cook a further 2 minutes.
Add the chicken broth, stirring, and turn the heat to medium-high.
Add the seasonings, thyme and bay leaves.
Add the chicken thigh meat and stir to combine. Once you have a boil turn down the heat to a simmer and cover. Simmer for 3 hours.
Remove the lid and add the deboned rotisserie chicken. Stir into the gumbo and replace the lid. Allow to simmer again for 20 minutes.
Remove the bay leaves and thyme stalks (if you can find them). Garnish with the chopped green onions.
Serve with white rice and potato salad.
Notes
Cut the sausage types differently so you can differentiate. I like to cut up the andouille sausage smaller so that it's not so much heat at one time - better for the kiddos.Serve with potato salad and white rice.You should offer Gumbo filé powder for people to add to their bowls. It's made from Sassafras leaves and thickens - plus it has a great flavor.