Isaac Toups' Chicken And Sausage Gumbo
Isaac Toups' Chicken And Sausage Gumbo
Beloved Louisianian chef Isaac Toups has been making this recipe since he was a kid. This gumbo is meant to come out rich and flavorful, so Toups does not recommend skimming the chicken fat off the top of the gumbo.
Prep Time
15
minutes
Cook Time
3.75
hours
Servings
4
Total time: 4 hours
Ingredients
- 4 bone-in, skin-on chicken thighs
- 3 teaspoon kosher salt, divided
- 2 teaspoon ground black pepper, divided
- 1/2 cup grapeseed oil
- 1/2 cup all-purpose flour
- 1 large onion, diced
- 1 large red bell pepper, diced
- 2 ribs celery, diced
- 10 cloves garlic, crushed
- 4 bay leaves
- 12 ounce amber-style beer
- 5 cup chicken stock
- 1/2 teaspoon cayenne pepper
- 1 pound andouille sausage (or your favorite smoked sausage), cut into bite-size pieces (½-inch half-moons)
- rice for serving
- sliced green onions, for garnish
- pepper paste, optional
Directions
- Preheat the oven to 400°F. Season the chicken thighs with 2 teaspoons of the salt and 1 teaspoon of the black pepper. Place on a rimmed baking sheet, skin side up, and roast for 20 minutes, or until the skin is lightly browned. Remove from the oven and set aside. Don’t throw that fat away, it’s going in the gumbo later.
- In a heavy Dutch oven over medium heat, make a dark roux by simmering the oil and flour for about 45 minutes. Once the roux is the color of milk chocolate, add the trinity of onion, bell pepper, and celery and stir once every 5 seconds for about a minute until the vegetables begin to soften and caramelize. The roux is rocking hot, so these vegetables are going to cook really quickly. Don’t walk away! After a minute, add the garlic and bay leaves and cook for another 30 seconds, stirring frequently.
- Deglaze the pot with the beer, scraping the bottom with a wooden spoon until all the browned bits are released. Stir constantly until it returns to a simmer. Add the stock and continue stirring until it returns to a simmer. Add the remaining 1 teaspoon salt and 1 teaspoon black pepper and the cayenne. Add the reserved chicken thighs (skin, bones, everything) and their fat and the sausage. Bring back to a bare simmer, being careful not to let it boil and not to let the roux scorch, reduce the heat to the lowest setting on your stove, and cover. Simmer for 3 hours, stirring every 30 minutes, scraping the bottom each time. Your gumbo should begin to thicken, but not like gravy. If it starts getting too thick before the 3 hours are up and you have to hit it with a little water to thin it, do so.
- Do not skim that fat off the top.
- Serve with rice. Garnish with sliced green onions. If you want to bump up the heat, add a little scoop of pepper paste.