Chicken and Sausage Gumbo

americastestkitchen.com

Jacob Potterpin

subheading: GATHER YOUR INGREDIENTS:

1 cup (5 ounces) all-purpose flour

1 tablespoon vegetable oil

1 onion, chopped fine

1 green bell pepper, chopped fine

2 celery ribs, chopped fine

1 tablespoon minced fresh thyme

3 garlic cloves, minced

1 teaspoon paprika

2 bay leaves

½ teaspoon cayenne pepper

Salt and pepper

4 cups chicken broth, room temperature

2 pounds boneless, skinless chicken thighs, trimmed

8 ounces andouille sausage, halved and sliced ¼ inch thick

6 scallions, sliced thin

1 teaspoon distilled white vinegar

Hot sauce

subheading: KEY EQUIPMENT:

Tongs

Traditional Skillets

Dutch Ovens

subheading: BEFORE YOU BEGIN:

This recipe is engineered for efficiency: Start toasting the flour in the oven before prepping the remaining ingredients and beginning to cook. We strongly recommend using andouille, but in a pinch, you can substitute kielbasa, if desired. In step 3, be sure to whisk the broth into the toasted flour in small increments to prevent lumps from forming. The saltiness of the final dish may vary depending on the brand of andouille you use, so liberal seasoning with additional salt before serving may be necessary. Serve over white rice. This recipe is engineered for efficiency: Start toasting the flour in the oven before prepping the remaining ingredients and beginning to cook. We strongly recommend using andouille, but in a pinch, you can substitute kielbasa, if desired. In step 3, be sure to whisk the broth into the toasted flour in small increments to prevent lumps from forming. The saltiness of the final dish may vary depending on the brand of andouille you use, so liberal seasoning with additional salt before serving may be necessary. Serve over white rice.

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