Chicken and Spicy Sausage Gumbo Recipe

Recipe by: Tiffani Thiessen

Level: Moderate

Serves: 6 to 8 people

Nutrition (per serving): Serving Size: 1 of 8 servings; Calories: 484; Total Fat: 32 g; Saturated Fat: 9 g; Carbohydrates: 26 g; Fiber: 3 g; Sugar: 7 g; Protein: 23 g; Cholesterol: 76 mg; Sodium: 1008 mg

Total time: 2 hours 40 minutes

Hands-on time: 1 hour 20 minutes

Ingredients

Vegetable oil
1 pound spicy Italian sausage links
3/4 cup all-purpose flour
1 large yellow onion, chopped (about 2 cups)
1 medium green bell pepper, chopped (about 1 cup)
1 small bulb fennel, white part only, chopped (about 1 cup)
1 tablespoon paprika
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried thyme
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1 tablespoon Worcestershire sauce
4 large garlic cloves, minced
6 to 8 cups chicken broth
2 bay leaves
1 small rotisserie chicken, shredded (about 4 cups)
1 bunch green onions, sliced (reserve some for garnish)

Directions

Brown the sausage: Heat 1 tablespoon vegetable oil in a heavy large pot over medium heat. Add the sausages and cook, turning, until evenly browned, about 7 minutes. Remove, let cool, and reserve any fat in the pot. Once cool, slice sausages into 1/4-inch pieces and set aside.
Make the roux: Add oil to the reserved sausage drippings to equal 1/2 cup total. Sprinkle in the flour and stir over medium heat, scraping up brown bits, until the roux thickens and turns a deep chocolate brown, about 25 to 30 minutes.
Cook the vegetables: Stir in the onion, bell pepper, and fennel and cook until softened, about 10 minutes.
Prepare the spice paste: In a small bowl, combine paprika, oregano, thyme, garlic powder, onion powder, salt, black pepper, and cayenne. Add Worcestershire sauce and stir to form a paste.
Combine aromatics and spices: Add minced garlic to the vegetables and cook about 1 minute. Stir in the spice paste until evenly distributed.
Simmer: Pour in 6 cups chicken broth, stir gently, and add the bay leaves. Reduce heat to medium-low and simmer uncovered 30 to 40 minutes to thicken.
Add meats and finish: Return sausage slices to the pot, add shredded chicken and most of the green onions (reserve some for serving). Simmer another 30 to 40 minutes so flavors meld; add extra broth if it becomes too thick.
Serve: Ladle into bowls and garnish with remaining sliced green onions.