Chicken and Sausage Gumbo

Cook's Illustrated (January 2017)

Start toasting the flower before prepping other ingredients. Serve over white rice.
  • Oven to 425°, middle rack.
  • Place in 12 inch skillet and bake, stirring occasionally until color of ground cinnammon, 40-55 min.
  • As it approaches the desired color, it will smell faintly of burnt popcorn and need to be stirred more frequently.
  • Transfer to medium bowl and let cool.
  • (Can store in dark, airtight container for 6 months.)
  • Meanwhile...
5 oz flour
Soften in dutch oven, 5-7 min.
1 onion, chopped fine
1 green bell pepper, chopped fine
2 celery ribs, chopped fine
Until fragrant, ~1 min.
3 cloves garlic
1 T minced thyme
1 t paprika
2 bay leaves
1/2 t cayenne
1/4 t salt
1/4 t pepper
Stir in.
2 c chicken broth, room temperature
  • Add in single layer, won't be fully submerged.
  • Bring to simmer.
  • Reduce to medium-low, cover, simmer until fork tender, 15-17 min.
  • Transfer to plate.
2 lbs boneless skinless chicken thighs, trimmed
  • Slowly wisk into toasted flour until thick, smooth, batter-like paste forms.
  • In batches, slowly whisk paste into gumbo.
2 c chicken broth, room temperature
Stir in.
8 oz andouille sausage, halved, sliced 1/4 inch
  • Simmer until thickened slightly, 20-25 min.
  • Shred reserved chicken into bite-size pieces.
  • Stir into gumbo.
previous reserved chicken
6 scallions, sliced thin
  • Off heat, stir in.
  • Season with salt.
  • Discard bay leaves.
1 t white vinegar
  • Serve, passing hot sauce separately.
  • Refrigerate 3 days.
hot sauce