Chicken and Sausage Gumbo

Ingredients for Chicken and Sausage Gumbo

• 1 tablespoon kosher salt plus more

• 1 colher de chá de pimenta-do-reino moída na hora

• 1 colher de chá de páprica

• 1/2 colher de chá de pimenta caiena

• 1.4kg skinless, boneless chicken thighs

• 120ml (or more) vegetable oil

• 450g andouille or other spicy smoked sausage, cut into 1/2" rounds

• 130g de farinha de trigo

• 2 cebolas médias, finamente picadas

• 4 spring onions, thinly sliced (white and pale parts separated from dark)

• 2 talos de aipo, finamente picados

• 2 green peppers, finely chopped

• 2 colheres de sopa de alho picado

• 8 cups low-salt chicken broth

• 2 folhas de louro

• 1 colher de chá de tomilho fresco picado

• 475ml 1/2"-thick slices fresh (or frozen, thawed) okra, divided

• 1 1/2 colheres de chá de molho inglês

• 1 teaspoon hot sauce (preferably Crystal)

• 1 teaspoon filé powder plus more (optional)

• Steamed rice

Combine 1 tablespoon salt and next 3 ingredients in a small bowl; sprinkle all over chicken. Heat 120ml oil in a large heavy pot over medium heat. Working in batches, sear chicken until golden brown, about 5 minutes per side. Transfer to a plate. Add sausage to pot; cook until browned, about 4 minutes per side. Transfer to plate with chicken.

Strain drippings from pot through a fine-mesh sieve into a 2-cup heatproof measuring cup; reserve 240ml drippings, adding more oil if needed to measure 240ml . Wipe pot clean; return drippings to pot.

Heat drippings over medium heat. Whisk in flour. Whisk constantly until roux is the colour of milk chocolate, 15-20 minutes. Reduce heat to low; add onions. Cook, stirring occasionally, until soft, about 10 minutes. Stir in white and pale-green parts of spring onions and next 3 ingredients. Cook, stirring often, until soft, about 10 minutes.

Slowly whisk in broth. Add bay leaves, thyme, and reserved chicken and sausage. Bring to a boil; reduce heat to low and simmer gently, skimming fat from surface and stirring occasionally, about 45 minutes.

Stir in 240ml okra, Worcestershire, and hot sauce. Simmer until chicken is very tender and flavours meld, about 45 minutes. Stir in remaining 240ml okra; simmer until okra is crisp-tender, about 5 minutes. Remove from heat. Season to taste with salt. DO AHEAD: Can be made 2 days ahead. Let cool slightly; chill uncovered until cold. Cover and keep chilled. Rewarm gently before continuing. Add 1 teaspoon filé powder, if using.

Serve gumbo over rice. Garnish with dark-green parts of spring onions. Sprinkle with more filé powder, if desired.

Aviso Legal

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