CHICKEN AND SAUSAGE GUMBO
MAKES 8 CUPS
Make this satisfying gumbo even better with the homemade broth in our Gumbo 101 feature on page 69.
1 pound smoked sausage, sliced crosswise ¼ inch thick
2 pounds bone-in skin-on chicken thighs
1 teaspoon kosher salt
½ teaspoon ground black pepper
½ cup water
½ cup vegetable oil
¾ cup all-purpose flour
1 cup chopped yellow onion
1 cup chopped green bell pepper
1 cup chopped celery
1 jalapeño, seeded and diced
2 cloves garlic, minced
4 cups chicken broth
2 dried bay leaves
4 sprigs fresh thyme
2 tablespoons Worcestershire sauce
Potato salad, to serve
Garnish: paprika
1. In a large Dutch oven, cook sausage over medium heat, stirring occasionally, until browned, 5 to 7 minutes. Remove using a slotted spoon, reserving drippings in pot.
Sprinkle chicken with 1 teaspoon salt and black pepper, and add to pot. Cook over medium heat,
