CHICKEN AND SAUSAGE GUMBO

Serves: 6

1 cup (250 mL) all-purpose flour

1 tbsp (15 mL) vegetable oil 1 onion, chopped

1 green bell pepper, stemmed, seeded and chopped fine

2 celery ribs, chopped fine

1 tbsp (15 mL) minced fresh thyme

3 garlic cloves, minced

1 tsp (5 mL) paprika

2 bay leaves

1/2 tsp (2.5 mL) cayenne pepper Salt and pepper

4 cups (1 L) chicken broth, room temperature

2 lbs (1 kg) boneless, skinless chicken thighs, trimmed

8 oz (225 g) andouille sausage, halved and sliced 1/4 inch (6 mm) thick

6 scallions, sliced thin

1 tsp (5 mL) distilled white vinegar

Hot sauce

1. Adjust oven rack to middle and heat to 425 F (220 C).

2. Place flour in Dutch oven and bake, stirring occasionally, until colour of ground cinnamon, 40-55 minutes. (As flour approaches desired colour, it will take on very nutty aroma and it will need to be stirred more frequently.)

3. Remove pot from oven. Transfer flour to medium bowl and let cool. Wipe pot clean.

4. Heat oil over medium heat until shimmering. Add onion, bell pepper, and celery and cook, stirring frequently, until softened, 5-7 minutes.

5. Stir in thyme, garlic, paprika, bay leaves, cayenne, 1/4 tsp (1 mL) salt, and 1/4 tsp (1 mL) pepper and cook until fragrant, about 1 minute. Stir in 2 cups (500 mL) broth.

6. Nestle chicken into pot in single layer (chicken will not be completely submerged in liquid) and bring to simmer.

7. Reduce heat to medium-low, cover and cook until chicken is fork-tender, 15-17 minutes.

8. Transfer chicken to cutting board, let cool slightly, then shred into bite-size pieces.

9. Meanwhile, slowly whisk remaining 2 cups (500 mL) broth in small increments into toasted flour until thick, smooth, batter-like paste forms.

10. Increase heat to medium and slowly whisk paste into gumbo, making sure each addition is incorporated before adding next.

11. Stir in andouille. Simmer, uncovered, until gumbo thickens slightly, 20-25 minutes.

12. Stir chicken and scallions into gumbo. Off heat, stir in vinegar and season with salt to taste. Discard bay leaves. Serve, passing hot sauce separately.