Chicken and Sausage Gumbo

The Real Deal Chicken and Sausage Gumbo from the Savvy Gourmet in New Orleans,
photo by Scott W. Clemens

(Serves 12)
from Matt Brewton of The Savvy Gourmet in New Orleans

1, 6 lb. chicken, broken down into 8 pieces
11⁄2 pounds andouille sausage
2 c. all purpose flour
2 c. canola oil
2 c. onion, diced
1 c. celery, diced
1 c. bell pepper, diced
1⁄4 c. garlic, minced
4 quarts chicken stock
1 bay leaf
4 sprigs of thyme
Sea salt, fresh cracked black pepper, and red pepper to taste
Louisiana hot sauce to taste
Cast-iron pan
Gumbo pot
8 inch chef knife
Cutting board

1. In a cast-iron pan combine flour and oil over med-high heat to make a dark roux, stirring constantly. When dark roux is achieved cool in an ice bath, and hold until needed.
2. Heat a gumbo pot over high heat and render the fat from the sausage. Once the fat is rendered saute the holy trinity until vegetables are wilted. Stir in the chopped chicken, and blend the dark roux. Cook for 5 minutes and whisk in chicken stock. Season with salt, pepper, red pepper, bay leaf, thyme and hot sauce.
3. Bring the gumbo to a boil then simmer for 1 to 2 hours.
4. Serve hot over white rice.

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