Red Meat Allergy Friendly One-Pot Gumbo
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Learn more →Ingredients
6 servings
- ½ cup neutral oil (such as vegetable oil or canola oil)
- 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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