Brazil Nut Free One-Pot Gumbo

Total time1 hr 40 min

Prep time25 min

Cook time1 hr 15 min

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Ingredients

6 servings

½ cup neutral oil (such as vegetable oil or canola oil)
Crisco Pure Vegetable Oil Crisco Pure Canola Oil Wesson Pure Vegetable Oil Mazola Cholesterol Free Canola Oil 40 fl oz Pompeian 100% Grapeseed Oil
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½ cup all-purpose flour
1 medium yellow onion, finely diced
3 stalks celery, finely diced
1 green bell pepper, finely diced
4 cloves garlic, minced
12 oz andouille sausage, sliced into ¼-inch rounds
1 ½ lb bone-in, skin-on chicken thighs
1 tsp kosher salt, plus more to taste
½ tsp black pepper, plus more to taste
1 tsp smoked paprika
1 tsp dried thyme
½ tsp dried oregano
¼ tsp cayenne pepper
2 bay leaves
1 can (14.5 oz) diced tomatoes, with juices
6 cups low-sodium chicken broth
2 cups fresh or frozen okra, sliced into ½-inch rounds
1 lb large shrimp (21–25 count), peeled and deveined
1 tbsp filé powder
1 tsp hot sauce (such as crystal or tabasco)
1 tsp worcestershire sauce

For serving

3 cups cooked white rice, for serving
3 scallions, thinly sliced (optional)

Instructions

1
Season the chicken thighs on both sides with 1/2 tsp of the salt and 1/4 tsp of the black pepper. Heat 1 tbsp of the oil in a 6-quart Dutch oven or heavy-bottomed pot 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 minutes, then transfer to a plate. The chicken will finish cooking in the broth.
2
Add the andouille sausage 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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