Chicken and Sausage Gumbo -- Madness Kingdom

Method

Step 1

Make the roux first, because it takes patience and is the heart of gumbo. In a large heavy pot, whisk the oil and flour together over medium heat until smooth.

Step 2

Keep whisking constantly for 30 to 45 minutes. The roux will slowly go from blond to peanut butter to the color of milk chocolate. Never stop stirring and never walk away; a burnt roux tastes bitter and must be thrown out.

Step 3

The moment the roux is a rich dark brown, add the onion, bell pepper, and celery all at once. Stir; the vegetables will sizzle hard and stop the roux from cooking further. Cook 5 minutes until softened.

Step 4

Stir in the garlic and cook for 1 minute until fragrant.

Step 5

Slowly pour in the chicken broth about 1 cup at a time, stirring after each addition so the roux dissolves smoothly with no lumps.

Step 6

Add the bay leaves, Cajun seasoning, and thyme. Bring to a gentle boil, then lower the heat to a simmer.

Step 7

In a separate skillet over medium-high heat, brown the andouille coins for 4 minutes, then add them to the pot. Browning first deepens the smoky flavor.

Step 8

Add the chicken chunks to the pot. Simmer uncovered, stirring now and then, for 1 hour so the flavors meld and the gumbo thickens slightly.

Step 9

Skim any oil that rises to the surface with a spoon. Taste and season with salt and black pepper. The broth should taste rich and layered.

Step 10

Check the chicken is tender and cooked through, reading 165 F if you test a large piece. Remove and discard the bay leaves.

Step 11

Stir in the sliced green onions in the last 5 minutes.

Step 12

To serve, scoop a mound of warm rice into each bowl and ladle the gumbo around it. Gumbo always tastes even better the next day.

Tips from the test kitchen

A dark roux is non-negotiable; keep the heat moderate and stir without stopping.
If your roux develops black specks, it is burnt and bitter; start over rather than salvage it.

Chicken and Sausage Gumbo