2 tbsp Seafood Blend
1 lb andouille sausage cut into coins
1 cup flour
4 boneless skinless chicken thighs
1 quart low sodium chicken broth
2/3 cup vegetable oil, plus additional 2 tbsp for cooking chicken
1 tbsp gumbo file powder
4 celery stalks
1 large green bell pepper
1 small yellow onion
4 bay leaves
Optional: Okra, garlic, green onion, chopped tomatoes, crab meat
Step 1
In a large, heavy bottom stock pot add 2 tbsp of oil and sear chicken on both sides for about 4 minutes. Chicken should not be fully cooked, it will finish while simmering.
Step 2
Remove chicken and set aside. Without draining, add sausage coins and sear on both sides, a total of 5-8 minutes.
Step 3
Remove sausage and set aside, do not drain grease.
Step 4
Drop heat to medium low and add oil, scraping up all the bits on the pan. Add flour to create a roux, stirring constantly so as not to burn, until roux reaches a deep chocolate color. This step will take 30 minutes, possibly longer, do not rush. Note: If roux burns, you will need to start over.
Step 5
Once roux is ready, add chopped celery, bell pepper, and diced onion and mix well. Add Seafood blend and cook for 10 minutes or until tender.
Step 6
Add chicken, sausage, broth, bay leaves and file powder and bring to a boil. Let boil for 5 minutes, then reduce heat to simmer for 1 hour. Add optional ingredients as desired.
Step 7
Serve over rice and enjoy!
Smoky mesquite with sea salt & pepper
© 2022 KindersBBQ
