Chicken Thighs & Sausage Gumbo

Ingredients

• 12 oz Chicken Thighs
• 8 oz andouille sausage, sliced
• ⅓ cup flour + ⅓ cup oil (roux)
• 1 onion, 2 celery, 1 bell pepper, diced (the trinity)
• 3 cloves garlic
• 4 cups stock
• 1 tsp cayenne, thyme, bay
• Rice, scallion, hot sauce

Method

1. Make the roux: cook flour and oil over medium, stirring constantly, until it's the color of dark chocolate, 20–25 minutes. Do not walk away — a burnt roux means starting over.
2. Stir the trinity straight into the hot roux to stop the cooking, then garlic. Add stock gradually, whisking smooth, plus cayenne, thyme, and bay.
3. Add the browned sausage and Chicken Thighs; simmer gently 30 minutes until thickened and deep.
4. Serve over rice with scallion and hot sauce. It's even better tomorrow.