Chicken and Sausage Gumbo
1 tbsp. plus ½ c. Olio Hojiblanca Extra Virgin Olive Oil
1 lb. smoked sausage, such as andouille or kielbasa, cut crosswise 1/2-inch thick pieces
4 lbs. chicken thighs, skin removed
1 tbsp. Creole seasoning
1 c. all-purpose flour
2 c. chopped onions
1 c. each chopped celery, bell peppers
1 tsp. Olio Himalayan Pink Sea Salt
¼ tsp. cayenne
3 bay leaves
9 c. chicken stock or canned low-sodium chicken broth
½ c. chopped green onions
2 tbsp. chopped parsley leaves
1 tbsp. file powder
Cooked White Rice
- In a large enameled cast iron Dutch oven or large pot, heat 1tbsp. of Olio Hojiblanca Extra Virgin Olive Oil over medium-high heat. Add the sausage and cook until well browned, about 8 minutes.
- Remove the sausage with a slotted spoon and drain on paper towels.
- Season the chicken with the Creole seasoning and add in batches to the fat remaining in the pan. Cook over medium-high heat until well browned, 5 to 6 minutes. Refrigerate until ready to use.
- Combine the remaining 1/2 cup oil and the flour in the same Dutch oven over medium heat. Cook, stirring slowly and constantly for 20 to 25 minutes, to make a dark brown roux, the color of chocolate.
- Add the onions, celery, and bell peppers and cook, stirring, until wilted, 4 to 5 minutes. Add the reserved sausage, Olio Himalayan Pink Sea Salt, cayenne, and bay leaves, stir, and cook for 2 minutes. Stirring, slowly add the chicken stock, and cook, stirring, until well combined. Bring the mixture to a boil. Reduce the heat to medium-low and cook, uncovered and stirring occasionally, for 1 hour.
- Add the reserved chicken to the pot and simmer for 1 1/2 hours, skimming off any fat that rises to the surface.
- Remove the pot from the heat. Using a slotted spoon, remove the chicken thighs from the gumbo and place on a cutting board to cool slightly. Remove and discard the bay leaves. Pull the chicken meat from the bones and shred, discarding the bones and skin. Return the meat to the gumbo and stir in the green onions, parsley, and file powder.
- Spoon rice into the bottom of deep bowls or large cups and ladle the gumbo on top. Add hot sauce as desired.