Chicken and Sausage Gumbo
Recipe courtesy of BostonSidewalks.com
Ingredients
For the Stock
  • 4-6 bone-in skin-on chicken thighs (about 1 1/2 - 2 lbs.)
  • 1 carrot
  • 2-3 celery stocks
  • 1/2 a medium onion
  • 10 c water
For the Gumbo
  • 1 c onion, diced
  • 1 c celery, diced
  • 1 c green bell pepper, diced
  • 1/3 - 1/2 c dark roux, jarred like Savoie's
    • Note - The roux gives this dish its distinctive flavor however with too much roux that can become overpowering. I happen to like it with 1/2 cup of roux, but if you think that is too strong or you prefer a mellower flavor, try 1/3 and see if that works for you.
  • 1/4 t cayenne pepper
  • 1/4 t ground white pepper
  • 1/4 t ground black pepper
  • 1 1/2 t salt
  • 2 qts chicken stock from the recipe above
  • 1 lb smoked sausage, roasted and chopped (roasting is optional but recommended)
    • Note - Smoked sausage is readily available in Louisiana and Texas. In Massachusetts it is mostly Keilbasa
  • chicken meat from above
For Serving
  • diced green onions (scallions)
  • chopped parsley
  • hot sauce, like Cholula