Name: Chicken and sausage gumbo
Total time: 2 h 30 min
Yield: 8 servings
Cuisine: Southern & soul
Ingredients: 2 lb Boneless chicken thighs; 1 lb Andouille sausage; 2 Yellow onion; 1 Green bell pepper; 3 stalks Celery; 5 cloves Garlic; 8 cups Chicken stock; 1 tbsp Cajun seasoning; 1 bunch Green onions; 3 cups Long-grain white rice; 1 tbsp Hot sauce; 0.8 cup All-purpose flour; 0.8 cup Vegetable oil; 2 Bay leaves; 1 tsp Dried thyme; 1 tsp Salt

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How to cook it · about 150 minutes

Get everything chopped before you start the roux, because you cannot walk away from it: dice the onions, bell pepper and celery, mince the garlic, and slice the sausage into rounds. Cut the chicken into bite-size pieces and toss it with the Cajun seasoning.
In a heavy pot, brown the sausage over medium heat for 5 minutes and set it aside. Brown the chicken in the same pot for 6 minutes and set it aside with the sausage.
Add the oil to the pot and whisk in the flour. Stir constantly over medium to medium-low heat for 30 to 45 minutes until the roux is the color of milk chocolate. If you see black specks, it has burnt and you need to start over.
Add the onion, bell pepper and celery all at once. It will hiss and cool the roux down. Stir for 8 minutes until soft, then add the garlic for 1 minute.
Slowly pour in the stock, one ladle at a time, stirring so it stays smooth. Add the bay leaves, thyme, chicken and sausage.
Bring to a boil, then simmer uncovered on low for 1 hour, stirring now and then and skimming off any oil that rises. Add the hot sauce and taste for salt.
Cook the rice. Serve the gumbo ladled over a scoop of rice, topped with sliced green onions.

Amounts are on the list above — they change with the number of people; the steps do not.