Spicy Chicken and Sausage Gumbo

  • 5 lbs. chicken thighs
  • 2 tbsp. vegetable oil
  • 1 tsp. salt
  • 1 tsp. freshly ground black pepper
  • 2 tbsp. butter
  • ½ cup all purpose flour
  • 3 slices bacon; medium dice
  • 2 large onion; medium dice
  • 4 stalks celery; sliced ¼ in. thick on the bias
  • 3 bell peppers; medium dice
  • 2 tbsp. tomato paste
  • 2 tbsp. fresh garlic; minced
  • ½ tsp. cayenne pepper
  • 1 tbsp. gumbo file
  • 2 tsp. oregano
  • 2 tsp. thyme
  • 1 quart chicken stock
  • 1 lb. cased spicy sausage; sautéed whole and then sliced ¼ in. thick on the bias
  • 1 tbsp. salt
  • 1 tsp. freshly ground black pepper

Preheat oven to 400 degrees. Coat chicken thighs in oil, salt, and pepper, and roast at 400 degrees until done. Pull meat off bones in large chunks and reserve for later. In a small sauce pan, melt butter and cook until foamy. Stir in flour to create a roux. Cook until deep brown in color, stirring often. Set aside. In a large stock pot, cook bacon until browned, and add onions, celery, and peppers. Cook until nearly tender, then add tomato paste, garlic, and spices. Cook until fragrant, and vegetables are tender. Add chicken stock and bring to a boil. Stir in roux to thicken and reduce heat. Add cooked chicken and sausage, and simmer for at least 30 minutes to deepen flavor. Add salt and pepper. Taste and adjust seasoning if needed. Makes about 3 quarts of gumbo.

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