Chicken and Sausage Gumbo

I grew up having gumbo my whole life. When I was younger my mom would show me how to make it. I would try to look over the stove as a kid to see into the pot. I had to get a chair to look into it that's so I would not burn myself. Gumbo consists of the "holy trinity" which is onions, bell peppers and celery. It just makes the kitchen smell so good. The smell makes me feel like home. This recipe has been in my family for so long. It is easy to make and you will love the end result. 

What is Gumbo? 

People ask if it's a stew or a soup, but it is a savory stew. It consists of the holy trinity, which is bell peppers, onions, and celery. The smell of that cooking on the stove is mouthwatering. Also there is cayenne pepper, and any type of meat or seafood you would like. I just started to make shrimp and sausage gumbo now because my mom is allergic to shellfish so I never had it. It is fun to add different type of meats and seafood into your gumbo. there are so many different flavors that will make your mouth explode with all the amazing seasonings!

To begin you need to brown your meat which I will be using chicken thighs because it is more flavorful. All the fats in the thigh really bring out the flavor that just melts in your mouth. To begin, put your meat on a pan with some canola oil and sprinkle pepper, salt, and cayenne. It is optional to rub your chicken thighs with cayenne. Brown the chicken for 8 min on each side.  Next start making the roux, which helps thicken the gumbo. Roux is a mixture of oil and flour that is burned to fat. To begin put the oven to medium low and whisk the flour and oil until the roux becomes a dark brown, but make sure you do not walk away from it because it will burn. Once you have a good base you can add the "holy trinity" which is bell peppers, onions, and celery. Add a pinch of salt into the holy trinity. Try to cut up your vegetables in the beginning that is so you won't burn the roux. Give the "holy trinity" about 2 minutes before you add your garlic and your jalapeno. Once you gave it some time add your garlic. Once you onions become translucent add your chicken stock. Pour the chicken stock in slowly and stir it in while you pour it. Once that is done it is time to add the meat! Make sure to get the fond up from the pan you made your chicken thighs on. If you do not know what fond is it is just the brown bits of chicken that is stuck at the bottom of the pan. You want to pour a little bit of water on the pan and take your wooden spoon and try to get the fond up and add it into your pot with the chicken thighs. Fond is packed with so much flavor! Next go add your bay leaves, teaspoon of thyme, table spoon of salt, and 30 cracks of pepper into the pot. After you want to brown your sausage. Brown it for 7 minutes on both sides. I like using hot Italian sausage. You can always substitute for whatever your favorite sausage is. I just like spicy food. Once that is done add it into your pot and give it a stir. Lower your stove down and wait until it starts to burble. Burble is when the gumbo kind of bubbles up. Cover it with a pot and stir every 15 minutes. You can't over cook it! Give it 3 hours and you will have the mouthwatering gumbo in your mouth. Serve it with rice and scallions on top. You will not regret making this!

Ingredients:

- 1 pound of boneless chicken thighs

- salt

- 2 1/2 ounces of all purpose flour

- 1 teaspoon of black pepper plus more to taste

- minced garlic

- 2 ribs of celery

- 1/2 cup plus 1 tablespoon of canola oil

- 1 jalapeno, seeded and minced

- 1 small green pepper, diced

- 1 small yellow onion, diced

- 4 cups of chicken stock

- 1 teaspoon of thyme

- 4 bay leaves

- 1 pound of hot Italian sausage, cut into 1/4 inch coins

- cayenne pepper to taste

- rice

- sliced scallions