Chicken and sausage gumbo

Serves 6

  1. 5oz flour
  2. 1 onion
  3. 1 green bell pepper
  4. 2 stalks celery
  5. 3 garlic cloves
  6. 2 bay leaves
  7. 1tb fresh thyme
  8. 1tsp paprika
  9. 1/2tsp cayenne pepper
  10. 4 cups chicken stock
  11. 2lb boneless thighs
  12. 8oz andouille sausage, halved and sliced into 1/4in pieces
  13. 1 bunch scallions
  14. 1tsp distilled white vinegar
  • Spread flour in a 12in skillet and bake at 425 degrees for 40-55 minutes until the color of cinnamon. Set aside.
  • Cook 2-4 for 5-7 minutes. Add 5-9 and cook 1 minute. Add 2 cups stock and thighs, bring to a simmer, cover and braise for 15-17 minutes. Set chicken aside.
  • Whisk together remaining stock and flour. Whisk into pot, mix in sausage and simmer uncovered for 20-25 minutes.
  • Shred chicken and add back to pot along with 13-14. Serve.
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