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Heat one tablespoon of oil in a large, heavy-bottomed Dutch oven or stockpot over medium-high heat.
Season chicken thighs on each side with salt and pepper and cook until browned on both sides, about 5-6 minutes per side. Transfer chicken to paper towel-lined plate to drain. Once the chicken is cool enough to handle, shred the chicken meat using your hands or two forks and set it aside.
Add the sliced sausage to the pot that you cooked the chicken in and cook until lightly browned, about 5 minutes. Transfer to a paper towel-lined plate to drain using a slotted spoon.
Add the remaining 2/3 cup of oil to the Dutch oven along with the flour and stir with a wooden spoon to create a paste. Lower the heat to medium-low and cook until the roux reaches a chocolate brown color, scraping the bottom of the pot and stirring the roux frequently. Be careful not to scorch the roux while cooking. If you smell the roux starting to burn, lower the heat to the lowest setting and continue to cook while stirring frequently. This process should take about 30-40 minutes.
Once the roux reaches a dark brown color, add the onion, bell pepper, and celery to the pot and stir to combine. Cook over medium heat, stirring frequently until vegetables are softened, about 5-7 minutes. Add garlic and cook for about another minute.
Add black pepper, paprika, and cayenne to the Dutch oven and stir to mix it into the roux. Add chicken stock, bay leaves, and thyme, stir and bring everything to a gentle simmer.
Add more salt to taste and simmer the gumbo, uncovered, for 40 minutes, stirring occasionally. Add shredded chicken, sausage slices, and Worcestershire sauce, and simmer for an additional 35-40 minutes, until a thick stew-like consistency is reached. Skim any fat that accumulates at the top while simmering.
Remove gumbo from heat, add additional salt and pepper to taste if desired, and discard the bay leaves and thyme sprigs. Serve gumbo with warm white rice and garnish with sliced scallions.