Chicken and Sausage Gumbo
Makes about 3 quarts
  • 1 pound andouille sausage, sliced ¼ inch thick crosswise
  • 1 cup vegetable oil, divided
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 1 cup plus 3 tablespoons all-purpose flour, divided
  • 4 large bone-in skin-on chicken thighs
  • 2 cups chopped yellow onion
  • 1 cup chopped green bell pepper
  • 1 cup chopped celery
  • 1½ teaspoons minced garlic
  • 6 cups low-sodium chicken broth
  • 4 sprigs fresh thyme
  • 2 dried bay leaves
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons Creole seasoning
  • Hot cooked rice, potato salad, and chopped green onion, to serve
  1. Preheat oven to 350°. On a 15-inch cast-iron baking sheet, place sausage. Bake until browned, 20 to 25 minutes, turning sausage halfway through. Remove sausage from pan, and let drain on paper towels.
  2. In a large cast-iron Dutch oven, heat ¼ cup oil over medium-high heat. Sprinkle salt, pepper, and 3 tablespoons flour all over chicken. Add chicken; cook until golden brown, 3 to 5 minutes per side. Remove chicken from pot.
  3. Add onion, bell pepper, celery, and garlic to pot; cook over medium heat, stirring occasionally and scraping bottom of pot with a wooden spoon, until softened and lightly browned, 7 to 8 minutes. Remove vegetables from pot; wipe pot clean.
  4. In pot, heat remaining ¾ cup oil over medium heat. Stir in remaining 1 cup flour until smooth. Cook, stirring constantly, until roux has a nutty aroma and is the color of milk chocolate.
  5. Whisk in chicken broth until smooth. Add chicken, vegetables, thyme, bay leaves, Worcestershire, and Creole seasoning, and bring to a boil. Reduce heat, partially cover, and simmer, stirring occasionally and skimming of excess fat that accumulates on top and around sides of pot, until liquid has thickened and reduced slightly, about 1 hour.
  6. Remove chicken, thyme stems, and bay leaves. Shred chicken, discarding skin and bones. Stir shredded chicken and sausage into gumbo. Simmer for 10 minutes. Serve with rice, potato salad, and green onion.
Recipe by Southern Cast Iron at