Creole Chicken Gumbo

By Leite's Culinaria

Ingredients

3/4 cup mild vegetable oil
3/4 cup all-purpose flour
3 medium (about 12 oz) red, orange, and/or yellow bell peppers (seeded and thinly sliced)
2 medium (about 3 1/2 oz) celery stalks (diced)
4 garlic cloves (minced)
1 medium (about 8 oz) yellow onion (diced)
One (14-ounce) can fire-roasted diced tomatoes
1 tablespoon dried oregano
1 tablespoon dried thyme
1 tablespoon dried basil
1 tablespoon Creole seasoning
1 teaspoon chili powder
1 teaspoon ground cayenne pepper
Kosher salt and freshly ground black pepper
6 cups canned chicken broth or homemade chicken stock
1 pound andouille sausage (3 links) (halved and sliced 1/2-inch (12-mm) thick)
2 pounds skinless, bone-in chicken thighs
3 cups cooked rice (for serving)
Fresh parsley (for serving)

Prep Time30mins
Cook Time180mins
Servings6

Instructions

In a large pot over medium heat, whisk together the oil and flour, and cook until the mixture turns golden brown, 8 to 10 minutes.

Stir in the bell peppers, celery, garlic, onion, tomatoes, oregano, thyme, basil, Creole seasoning, chili powder, cayenne, and a large pinch each of salt and pepper. The roux will bubble and thicken up immediately into a paste that coats the vegetables.

Continue to cook over medium heat, stirring occasionally, until the vegetables begin to soften, about 8 minutes.

Stir in the broth, sausage, and chicken. Bring the gumbo to a boil, reduce the heat, cover, and gently simmer until the chicken is literally falling apart, at least 3 hours or up to all day (the longer the better as the flavors will meld).

Skim the fat off the surface of the gumbo. Remove and discard the chicken bones.

Divvy the rice among bowls and ladle the gumbo over the rice. Garnish with parsley. Store any leftovers refrigerated in an airtight container for up to 3 days.