New Orleans Chicken and Sausage Gumbo

Step 1

Heat a large Dutch oven over medium-high heat. Add ½ cups of oil. Once the oil is hot, add chicken wings and fry in batches for about 3 minutes, rotating halfway until golden brown.

Step 2

Add chicken thighs and cook for 3 minutes, stirring occasionally to keep the chicken from sticking. Transfer to a bowl and stir in 1 teaspoon of Cajun seasoning. Your oil should have changed to a golden hue.

Step 3

Add the remaining ¼ cups of oil and bring it to a smoke point. You will see a faint white smoke coming off the oil. (A thicker smoke will burn the flour.) Remove from heat and let cool for 2-3 minutes before placing back over medium heat.

Step 4

Add flour and whisk until the roux turns a dark chocolate brown like a candy bar. If the roux is browning too fast, remove it from the heat while stirring constantly, reduce the heat to medium-low, and place the pot over the heat until the desired color is achieved. Stir in 1 tablespoon of Cajun seasoning. You can add okra here if you want.

Step 5

Add onion, bell pepper and celery, stir to coat the vegetables with the roux, and cook for 3 minutes until softened. Add garlic, bay leaves, thyme, garlic powder, remaining Cajun seasoning, cayenne pepper and kosher salt.

Step 6

Turn the heat up to medium-high heat, and add 4 cups of chicken stock in thirds, preventing any clumps from forming. Add the rest of the stock, chicken wings, thighs, smoked sausage, and worcestershire.

Step 7

Bring to a boil, stirring occasionally to help it reach a rolling boil. Once it boils, skim off the raft and cook for 5 minutes on a rolling boil. Reduce to medium-low heat and simmer for one hour uncovered. The gumbo should have reduced and thickened slightly.

Step 8

Taste the gumbo and adjust the seasoning with salt and pepper to taste. Serve the gumbo with hot, cooked rice and garnish with green onions.