Enjoy this Cajun Chicken and Smoked Sausage Gumbo, a hearty and flavorful stew originating from Louisiana. Packed with traditional gumbo flavors and a dark roux, it's the perfect dish for chilly days or game day celebrations, including Mardi Gras.
In a small saucepan, combine 1 cup of flour and 1 cup of vegetable oil to make the roux. Heat over medium heat, stirring occasionally, for about 30 minutes until it reaches a dark chocolate brown color. Be careful not to burn it. Transfer the roux to a bowl, and set aside.
2
In a large pot, heat 2 tablespoons of vegetable oil over medium heat. Season both sides of the chicken thighs with salt and pepper, then add them to the pot, browning them for about 5-7 minutes per side. Remove the chicken and set aside.
3
In the same pot, cook the bell pepper, onion, and celery for 5 minutes until they soften. Stir in the garlic and cook for an additional 2 minutes.
4
Add the chicken, chicken stock, roux, bay leaves, diced tomatoes, Cajun seasoning, cayenne pepper, and gumbo file to the pot. Stir well and bring to a boil.
5
Once boiling, reduce the heat to a simmer, and cook for about 45 minutes until the chicken is cooked through.
6
Remove the chicken thighs from the pot, shred them and discard any remaining fat. Add the shredded chicken back into the pot.
7
Stir in the smoked sausage slices, and continue to cook on low heat for 1.5-2 hours.
8
In the last 30 minutes of cooking, add the frozen okra.
9
Season the gumbo to taste with salt, pepper, and hot sauce. Remove the bay leaves before serving. Serve over cooked rice or with French bread on the side.
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