CHICKEN AND SAUSAGE GUMBO

Chicken and Sausage Gumbo image

Provided by Bon Appétit Test Kitchen

Categories Soup/Stew Chicken Poultry Dinner Lunch Meat Sausage Okra Simmer Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 8 to 10 servings

Number Of Ingredients 21

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Ingredients

1 tablespoon kosher salt plus more
1 teaspoon freshly ground black pepper
1 teaspoon paprika
1/2 teaspoon cayenne pepper
3 pounds skinless, boneless chicken thighs
1/2 cup (or more) vegetable oil
1 pound andouille or other spicy smoked sausage, cut into 1/2" rounds
1 cup all-purpose flour
2 medium onions, finely chopped
4 scallions, thinly sliced (white and pale parts separated from dark)
2 celery stalks, finely chopped
2 green bell peppers, finely chopped
2 tablespoons chopped garlic
8 cups low-salt chicken broth
2 bay leaves
1 teaspoon chopped fresh thyme
2 cups 1/2"-thick slices fresh (or frozen, thawed) okra, divided
1 1/2 teaspoons Worcestershire sauce
1 teaspoon hot sauce (preferably Crystal)
1 teaspoon filé powder plus more (optional)
Steamed rice

Steps:

Combine 1 tablespoon salt and next 3 ingredients in a small bowl; sprinkle all over chicken. Heat 1/2 cup oil in a large heavy pot over medium heat. Working in batches, sear chicken until golden brown, about 5 minutes per side. Transfer to a plate. Add sausage to pot; cook until browned, about 4 minutes per side. Transfer to plate with chicken.
Strain drippings from pot through a fine-mesh sieve into a 2-cup heatproof measuring cup; reserve 1 cup drippings, adding more oil if needed to measure 1 cup. Wipe pot clean; return drippings to pot.
Heat drippings over medium heat. Whisk in flour. Whisk constantly until roux is the color of milk chocolate, 15-20 minutes. Reduce heat to low; add onions. Cook, stirring occasionally, until soft, about 10 minutes. Stir in white and pale-green parts of scallions and next 3 ingredients. Cook, stirring often, until soft, about 10 minutes.
Slowly whisk in broth. Add bay leaves, thyme, and reserved chicken and sausage. Bring to a boil; reduce heat to low and simmer gently, skimming fat from surface and stirring occasionally, about 45 minutes.
Stir in 1 cup okra, Worcestershire, and hot sauce. Simmer until chicken is very tender and flavors meld, about 45 minutes. Stir in remaining 1 cup okra; simmer until okra is crisp-tender, about 5 minutes. Remove from heat. Season to taste with salt. DO AHEAD: Can be made 2 days ahead. Let cool slightly; chill uncovered until cold. Cover and keep chilled. Rewarm gently before continuing. Add 1 teaspoon filé powder, if using.
Serve gumbo over rice. Garnish with dark-green parts of scallions. Sprinkle with more filé powder, if desired.

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