Louisiana Rice Promotion Board

This classic Louisiana dish is a symphony of smoky sausage, tender chicken, and rich, dark roux. It’s perfect for a comforting and flavorful meal, served over fluffy white rice.

Ingredients:

• Louisiana Rice
• 4 bone-in, skin-on chicken thighs
• 3 tsp kosher salt, divided
• 2 tsp ground black pepper, divided
• ½ cup grapeseed oil
• ½ cup all-purpose flour
• 1 large onion, diced
• 1 large red bell pepper, diced 
• 2 ribs of celery, diced
• 10 cloves garlic, crushed 
• 4 bay leaves
• 1 (12-oz) bottle of amber-style beer
• 5 cups chicken stock
• ½ tsp cayenne pepper
• 1 lb andouille sausage (or your favorite smoked sausage), cut into bite-sized pieces

Instructions:

1. Roast the Chicken: Preheat your oven to 400°F (204°C). Season the chicken thighs with 2 teaspoons of salt and 1 teaspoon of black pepper. Place them on a rimmed baking sheet, skin side up, and roast for 20 minutes, or until the skin is golden brown and crispy. Remove from the oven and set aside. Don’t discard the drippings!
2. Make the Roux: In a large Dutch oven over medium heat, whisk together the grapeseed oil and flour. Cook for about 45 minutes, stirring constantly, until the mixture turns a deep chocolate brown. This is the roux, the base of your gumbo’s rich flavor.
3. Sauté the Holy Trinity: Add the diced onion, bell pepper, and celery to the hot roux. Cook for about 1 minute,stirring constantly, until the vegetables begin to soften and caramelize.  Be careful, the roux is hot!
4. Add the Aromatics and Deglaze: Stir in the crushed garlic and bay leaves, cook for an additional 30 seconds.Deglaze the pot with the amber ale, scraping up any browned bits from the bottom with a wooden spoon. Bring to a simmer and cook until slightly reduced.
5. Build the Gumbo: Add the chicken stock, remaining 1 teaspoon of salt, 1 teaspoon of black pepper, and cayenne pepper to the pot. Stir well to combine.  Reserve the roasted chicken for later.
6. Simmer and Thicken: Bring the gumbo to a simmer, then add the reserved roasted chicken (including skin and bones) and sausage. Reduce heat to low, cover, and simmer for 3 hours, stirring every 30 minutes and scraping the bottom of the pot each time. The gumbo will thicken naturally as it simmers, but if it gets too thick, add a little water to thin it out.  Don’t skim the fat from the surface, it adds flavor!
7. Serve and Enjoy: After 3 hours, remove the chicken pieces from the pot and shred the meat with two forks.Discard the skin and bones. Return the shredded chicken to the gumbo and stir to combine.
8. Serve your delicious Chicken and Andouille Sausage Gumbo over cooked white rice. Garnish with sliced green onions and a sprinkle of hot sauce for an extra kick, if desired.

Tips:

• This gumbo tastes even better the next day! Let the flavors develop overnight in the refrigerator, then reheat gently for a richer, more complex taste.
• For a richer flavor, substitute vegetable oil with leftover drippings from the roasted chicken.
• Feel free to adjust the amount of cayenne pepper to your desired spice level.
• Don’t have andouille sausage? You can substitute another smoked sausage or even chicken sausage for a milder flavor.