This South Louisiana favorite comes in many versions; this one calls for sausage and chicken in a broth thickened with filé powder.

SERVES 8 AS MAIN COURSE, 12 AS FIRST COURSE

INGREDIENTS

• 3 Tbs. plus 3/4 cup vegetable oil
• 21/2 lb. bone-in, skinless chicken thighs
• Kosher salt and freshly ground black pepper
• 1 cup unbleached all-purpose flour
• 1 medium bunch celery, cleaned and thinly sliced (5 cups)
• 4 large onions, diced (8 cups)
• 4 green or red bell peppers, diced (4 cups)
• 2 Tbs. minced garlic
• 1/2 to 1 tsp. cayenne
• 3/4 tsp. dried oregano
• 3/4 tsp. dried basil
• 3/4 tsp. dried thyme
• 4 bay leaves
• 8 cups homemade or lower-salt chicken broth or water
• 11/2 lb. andouille sausage or other spicy smoked sausage, cut into 1/2-inch chunks
• 1 Tbs. filé powder
• 6 cups cooked white rice
• Chopped scallions, for garnish
• Tabasco® sauce

INSTRUCTIONS

1. In a heavy-based soup pot, heat 3 Tbs. of the oil over high heat until almost smoking. Season the chicken generously with salt and pepper, dust it with 1/4cup of the flour, and shake off the excess. Sear the chicken until golden brown, turning once to brown both sides, 4 minutes on each side. Set aside.
2. Let the oil reheat for a minute, then reduce the heat to medium high and add the celery, onions, and peppers. Cook, stirring, until soft,15 to 18 minutes. Remove the vegetables and any liquid from the pan and set aside. Add the remaining 3/4 cup oil to the pot and let it heat up for a minute over medium heat. Slowly add the remaining 3/4 cup flour and cook, stirring constantly, until the mixture is the color of chocolate, 20 to 30 minutes. Stir carefully, being sure to scrape the sides and bottom of the pot to prevent burning the roux; if you do burn it, you’ll need to start over.
3. When the roux has reached a good mahogany brown, return the cooked vegetables to the pot, along with the garlic, cayenne, oregano, basil, thyme, and bay leaves. Stir to scrape the bottom of the pot and cook until well combined, 3 to 5 minutes. Season with salt and pepper.
4. Slowly add the broth while stirring until smoothly blended. Add the chicken and sausage. Bring to a simmer and skim off excess fat. Simmer uncovered for 21/2hours, skimming any foam or fat that rises to the surface. When the chicken meat falls from the bones, remove the bones from the pot and discard.
5. Return the gumbo to a boil and stir in the filé powder, stirring vigorously to avoid clumping, until the filé powder is dissolved. Add salt and pepper to taste. Remove the bay leaves. Serve the gumbo in bowls over the cooked white rice, garnished with the chopped scallions and Tabasco to taste.

NUTRITION INFORMATION PER SERVING:

• 910 CALORIES | 35g PROTEIN | 83g CARB | 47g TOTAL FAT | 11g SAT FAT | 17g MONO FAT | 15g POLY FAT | 95mg CHOL | 1,020mg SODIUM | 4g FIBER