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
Instructions
A. For the Stock
1.  In a 4 qt saucepan, add the chicken thighs and the vegetables and cover with the cold water.
2.  Bring to a simmer and continue to simmer for about 45 minutes to an hour skimming any foam that comes to the top.
3.  Remove it from the heat and let it cool for 20-30 minutes.
4.  Remove the chicken to a plate and cover.
5.  Strain the stock through a piece of cheesecloth in a strainer (or through a fine sieve) and discard the vegetables. De-fat the stock.
6.  Remove the chicken from the bones and keep it covered until ready to use it below.
B. For the Gumbo
1.  Add 1 quart of stock to a heavy pot along with the roux.
2.  Whisk until the roux is fully dissolved in the stock.
3.  Add the remaining stock, the onion, celery and bell pepper and bring the mixture to a medium boil.
4.  Add the red, white and black peppers and the salt and boil for 15 minutes.
5.  Add the sausage and chicken and bring to a low boil. Test for salt and add as necessary 1 t at a time.
6.  Continue to cook for about 30 minutes longer to give everything a chance to come together.
7.  Turn off the heat and let it rest. The longer the better. This is actually better the next day but you probably won't be able to wait so go ahead and enjoy!
Summary
Serve with white rice, chopped green onion, chopped fresh parsley and your favorite hot sauce. And a nice piece of crusty bread goes great also.