Chicken & Sausage Gumbo
The desired roux color —> chocolate
Prep Time: 1.5 hours Cook time: 4-8 hours
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1 lb chicken thighs
2 lbs of spicy conecuh sausage - sliced into 1/2 inch thick pieces
1 large yellow onion - diced
4 large stalks celery - diced
1 green bell pepper - diced
2 tablespoons minced garlic
2 cartons chicken broth - low sodium
1/2 cup Parsley - chopped
1 pack of Green onions - sliced
A couple sprigs of thyme
1 tablespoon of Fila Powder
1.5 cups flour
1 cup oil (I use avocado, olive oil works too)
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Make your roux (this is the most time consuming & most important step! Consider using the restroom before starting it will take 45 minutes of CONTINUOUS stirring) In a medium sauce pan over medium-high heat combine 1 cup of oil and 1.5 cups of flour, whisk until combined. Continue to stir until the roux is a chocolate brown color. Once that color is achieved remove from heat and set aside.
In a large pot (the pot you plan to use for the entire soup) brown chicken thighs (1 minute each side) and remove from heat. Next brown the sausage (5 minute total) and remove from heat.
In a couple tablespoons of oil sauté the trinity (onion, celery, bell pepper) once softened (5 minutes) then add in garlic. Then add in the roux and combine for 2 minutes or so.
Add back in the meat and chicken broth. Season with Pepper, Garlic Powder, Onion Powder and 1 tablespoon of File powder. Bring to a boil then lower to a simmer for 4 hours (the longer the better) uncovered to help the soup thicken up
1 hour before serving remove the chicken thighs and shred them (they should be falling apart) and Add in green onions, parsley, thyme. If the liquid has cooked down too much add a cup or so of water.
Serve over white rice with your favorite hot sauce! Freeze leftovers (for up to 3 months) and reheat it in a crockpot for an easy dinner down the road :)
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RICE & HOT SAUCE !!! Some people eat it with potato salad too :)
