Dirty South Gumbo

A rich, dark-roux chicken-and-sausage gumbo with the classic trinity, simmered until thick and savory, finished with parsley, scallions, and hot sauce over rice.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Season the chicken with the Creole seasoning and 1 tsp of salt. Set aside and let come to room temperature.

Step 2

In a large Dutch oven over medium heat, warm 2 Tbsp of vegetable oil. Working in batches so as not to crowd the pan, add the chicken to the pot. Sear for 4 to 5 minutes, turning occasionally, until golden brown all over. Transfer the cooked chicken to a plate.

Step 3

Adjust the heat under the pot to medium-low. Add the remaining vegetable oil to the Dutch oven and let warm for several minutes.

Step 4

Whisk in the flour until thoroughly combined to form a roux. Cook the roux for 25 to 30 minutes, whisking frequently, until dark brown. Do not let the roux burn or stick to the bottom of the pot.

Step 5

While the roux cooks, in a food processor, combine the onion, red bell peppers, celery, and garlic. Pulse until very finely minced.

Step 6

When the roux is dark brown, add the vegetable mixture and stir to combine. Cook for 3 to 4 minutes until the vegetables are soft and the mixture is very thick. Stir in the chicken stock. Raise the heat to high to bring the mixture to a boil. Adjust the heat to maintain a simmer and scrape up any browned bits stuck to the bottom of the pot.

Step 7

Stir in the remaining 1 tsp of salt, the sausage, bay leaves, and cooked chicken. Cover the pot and simmer the gumbo for 1 hour. Skim off any foam that rises to the surface.

Step 8

Transfer the chicken to a cutting board and use two forks to shred it. Return the shredded chicken to the pot along with the parsley, scallions, and hot sauce. Simmer, uncovered, for 15 minutes. Taste and season with salt, as needed. Remove and discard the bay leaves.

Step 9

Serve the hot gumbo over rice, garnished with scallions, with more hot sauce on the side.