Rye 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)
½ cup all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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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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