CHICKEN THIGH GUMBO
I've made this gumbo a few times now and it is absolutely killer. The more committed you are to making the roux the better it tastes so put a movie on and get down to it.
I don't like oregano so I switched in thyme for the Cajun seasoning, but if you like things to taste like a New Jersey pizzaria smells that's your business.
Ingredients are listed in the order they appear in the recipe and anything that requires prep is in bold. Ingredients are bolded in the directions when you first encounter them as well as when they are reintroduced after being set aside. All ingredients are Capitalized.
Source recipe: Tastes Better From Scratch
6 cups cooked White Rice
1 cup All-Purpose Flour
⅔ cups Vegetable Oil
2 Tablespoon Paprika
2 Tablespoon Garlic Powder
2 Tablespoon Thyme
1 Tablespoon Kosher Salt
1 Tablespoon Onion Powder
1 Tablespoon Cayenne
2 teaspoon Fresh Ground Pepper
1 - 1 ½ lbs. Andouille Sausage, sliced (sub Polska Kielbasa if needed)
1 cup Cajun Seasoning, divided
1 large Yellow Onion, diced
1 bunch Celery, diced
1 - 2 Green Bell Peppers, diced
1 bunch Scallion, finely chopped
1 bunch fresh Parsley leaves, finely chopped
3 large cloves Garlic, minced
3 lbs. Boneless Chicken Thighs
16 ounces Bacon
6-8 cups Chicken Broth
1 lbs. Shrimp (optional), pre-cooked
Prepare 6 cups of White Rice to serve with Gumbo.
To make the Roux, add 1 heaping cup All-Purpose Flour to a medium sauce pan. Turn heat to medium-low and whisk in ⅔ cups of Vegetable Oil. Stir constantly to keep from burning for 30 -45 minutes. It should turn the color of chocolate and take on the consistency of paste as you move it around.
To make the Cajun Seasoning, in a small bowl mix 2 Tbs each of Paprika, Garlic Powder and Thyme. Add 1 Tbs of Kosher Salt, Onion Powder and Cayenne. Add 1 tsp Fresh Ground Pepper and mix.
Dice 1 Yellow Onion. Slice 1 - 1 ½ lbs of Andouille Sausage into ¼” coins and sprinkle with Cajun Seasoning. Place as many of the Sausage coins as will fit in one layer in the large frying pan to brown. Flip each Sausage to brown other side and add diced Yellow Onion. Repeat as needed until all the Sausage is browned, adding a little Cajun Seasoning between rounds. Remove Sausage and Onion and set aside with Chicken.
Dice 1 bunch Celery and 1 - 2 Green Bell Peppers. Finely chop 1 bunch Scallions and 1 bunch fresh Parsley leaves. Mince 3 large Garlic cloves.
Season the top of 3 lbs of Chicken Thighs with 1 Tbs Cajun Seasoning until covered. Use more Seasoning if needed. In a large frying pan cook 16 oz. of Bacon. Remove Bacon and set aside, reserve grease in pan. Without lowering temperature, place Chicken Thighs face down in pan and cook for 6 minutes or until deeply browned. Season reverse side of chicken and flip to brown. Cook for 6 minutes or until cooked through. Remove from pan, tear apart and set aside.
In a large stock pot over medium heat, pour in ½ cup of Chicken Stock. Whisk in Roux until smooth. Add ½ of Chicken Stock at a time while whisking until remaining 5 ½ cups have been integrated. Add all Veggies, Parsley and Garlic. Bring to a boil and cook until vegetables are tender. Stir in half remaining Cajun Seasoning (about 6 Tbs).
Add all the Chicken Thigh, Sausage, Onion and Shrimp (if using) to pot. Crumble and add Bacon if you haven’t eaten it already. Let simmer for 20 minutes uncovered. Adjust spices as needed and serve over rice.