Ingredients

• 0.75 cup Vegetable oil
• 0.75 cup All-purpose flour
• 1500 g Whole chicken, cut into 8 pieces (or 1.5 kg bone-in chicken thighs/drumsticks)
• 2 tsp Cajun seasoning
• 450 g Andouille sausage, sliced into 1/2-inch rounds
• 2 cup Yellow onion, chopped
• 1 cup Celery, chopped
• 1 cup Green bell pepper, chopped
• 4 unit Garlic, minced
• 2500 ml Chicken broth
• 2 unit Bay leaves
• 0.5 tsp Dried thyme
• 0.25 tsp Cayenne pepper (or to taste)
• 0.25 cup Fresh parsley, chopped (for garnish)
• 4 unit Green onions, sliced (for garnish)
• 4 cup Cooked white rice, for serving

Instructions

1. 1

   Prepare Chicken and Sausage — Season chicken pieces generously with 1 tsp Cajun seasoning. In a large Dutch oven, brown the chicken in a tablespoon of oil over medium-high heat until golden, about 10-12 minutes. Remove chicken and set aside. Add the sliced andouille sausage to the pot and cook until browned and some fat has rendered, about 8-10 minutes. Remove sausage and set aside.

2. 2

   Make the Dark Roux — In the same Dutch oven, add the remaining vegetable oil. Heat over medium heat. Gradually whisk in the flour, stirring constantly. Continue to cook and stir the roux for 30-45 minutes, or until it reaches a rich, dark chocolate color. This requires constant attention to prevent burning. If it burns, you must start over.

3. 3

   Sauté the Trinity and Garlic — Once the roux is dark, immediately add the chopped onion, celery, and green bell pepper. Stir well to coat. Cook, stirring frequently, until the vegetables are softened, about 10-12 minutes. Add the minced garlic and cook for another 1 minute until fragrant.

4. 4

   Simmer the Gumbo — Gradually whisk in the chicken broth, a little at a time, ensuring no lumps form. Bring the mixture to a simmer. Add the reserved chicken, bay leaves, dried thyme, cayenne pepper, and the remaining 1 tsp Cajun seasoning. Reduce heat to low, cover, and simmer for at least 1.5 hours, or up to 2 hours, stirring occasionally, until the chicken is very tender and the flavors have melded. Remove chicken, shred meat from bones, and return shredded chicken to the pot.

5. 5

   Finish and Serve — Stir in the reserved sliced andouille sausage and cook for another 15 minutes to heat through. Taste and adjust seasoning as needed. Remove bay leaves. Ladle the gumbo over cooked white rice. Garnish with fresh chopped parsley and sliced green onions.