Servings: 6
Start to finish: 2 hours
1 cup all-purpose flour
1 tablespoon vegetable oil
1 onion, chopped fine
1 green bell pepper, stemmed, seeded and chopped fine
2 celery ribs, chopped fine
1 tablespoon minced fresh thyme
3 garlic cloves, minced
1 teaspoon paprika
2 bay leaves
1/2 teaspoon cayenne pepper
Salt and pepper
4 cups chicken broth, room temperature
2 pounds boneless, skinless chicken thighs, trimmed
8 ounces andouille sausage, halved and sliced 1/4 inch thick
6 scallions, sliced thin
1 teaspoon distilled white vinegar
Hot sauce
Adjust oven rack to middle position and heat oven to 425 F. Place flour in Dutch oven and bake, stirring occasionally, until color of ground cinnamon, 40 to 55 minutes. (As flour approaches desired color, it will take on very nutty aroma that will smell faintly of burnt popcorn, and it will need to be stirred more frequently.) Remove pot from oven. Transfer flour to medium bowl and let cool. Wipe pot clean with paper towels.
Heat oil in now-empty pot over medium heat until shimmering. Add onion, bell pepper, and celery and cook, stirring frequently, until softened, 5 to 7 minutes. Stir in thyme, garlic, paprika, bay leaves, cayenne, 1/4 teaspoon salt, and 1/4 teaspoon pepper and cook until fragrant, about 1 minute. Stir in 2 cups broth. Nestle chicken into pot in single layer (chicken will not be completely submerged in liquid) and bring to simmer. Reduce heat to medium-low, cover, and cook until chicken is fork-tender, 15 to 17 minutes. Transfer chicken to cutting board, let cool slightly, then shred into bite-size pieces using 2 forks.
Meanwhile, slowly whisk remaining 2 cups broth in small increments into toasted flour until thick, smooth, batter-like paste forms. Increase heat to medium and slowly whisk paste into gumbo, making sure each addition is incorporated before adding next. Stir in andouille. Simmer, uncovered, until gumbo thickens slightly, 20 to 25 minutes.
Stir chicken and scallions into gumbo. Off heat, stir in vinegar and season with salt to taste. Discard bay leaves. Serve, passing hot sauce separately.
Nutrition information per serving: 384 calories; 121 calories from fat; 14 g fat (3 g saturated; 0 g trans fats); 143 mg cholesterol; 471 mg sodium; 23 g carbohydrate; 3 g fiber; 3 g sugar; 42 g protein.
For more recipes, cooking tips and ingredient and product reviews, visit https://www.americastestkitchen.com. Find more recipes like Chicken and Sausage Gumbo in “Dutch Oven .”
America’s Test Kitchen provided this article to The Associated Press.
