Eosinophilic Esophagitis Friendly Louisiana Chicken and Andouille Gumbo
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Learn more →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
For the roux
- ½ cup neutral oil (such as vegetable or canola oil)
- ½ cup all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
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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