Citric Acid Free Louisiana Chicken and Andouille Gumbo

Total time2 hr

Prep time25 min

Cook time1 hr 35 min

Citric Acid Free Louisiana Chicken and Andouille Gumbo

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Ingredients

6 servings

2 lbs bone-in, skin-on chicken thighs (about 4 thighs)
1 tsp kosher salt, plus more to taste
½ tsp black pepper, plus more to taste
12 oz andouille sausage, sliced into ¼-inch rounds
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For the roux

½ cup neutral oil (such as vegetable oil or canola oil)
½ cup all-purpose flour

For the gumbo

1 large yellow onion, finely diced
3 stalks celery, finely diced
1 green bell pepper, finely diced
4 cloves garlic, minced
1 can (14.5 oz) diced tomatoes, drained
6 cups low-sodium chicken broth
2 bay leaves
1 tsp dried thyme
1 tsp smoked paprika
½ tsp cayenne pepper
1 tsp filé powder

For serving

3 cups cooked long-grain white rice, for serving
3 scallions, thinly sliced (optional)
hot sauce, for serving (optional)

Instructions

1
Pat the chicken thighs dry and season all over with 1 tsp kosher salt and 1/2 tsp black pepper. Heat 1 tbsp of the neutral oil in a 6-quart Dutch oven over medium-high heat until shimmering. Add the chicken thighs skin-side down and sear undisturbed for 5–6 minutes, until the skin is deep golden brown and releases easily from the pot. Flip and sear the second side for 3–4 minutes, until browned. Transfer to a plate and set aside; the chicken will finish cooking in the gumbo.
2
Add the andouille rounds to the same pot in a single layer and cook over medium-high heat for 2–3 minutes per side, until browned at the edges. Transfer to the plate with the chicken.

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