Chicken and Sausage Gumbo

6 Bone-in, skinless chicken thighs

2 Tablespoons Tony Chachere’s Creole Seasoning

1 lb Andouille Sausage, sliced into 1/4 inch rounds

1 Green Bell Pepper, diced

1 medium yellow onion, diced

3 stalks celery, diced

2 cloves garlic, minced

2 bay leaves

1/2 tsp Kosher Salt

1/2 cup vegetable oil

1/2 cup all purpose flour

5 cups chicken broth

Preheat oven to 400 Fahrenheit.  Rub the Tony Chachere’s over the chicken thighs and place on a foil lined baking sheet.  Roast the chicken for approximately 20 minutes, until a meat thermometer reads 165 Fahrenheit.  Take it out and let it cool before shredding.

Lightly fry the sausage slices 1-2 minutes on each side, just to brown.

Get everything else ready before starting the roux.

In a heavy bottomed dutch oven (I used an enameled cast iron pot) heat 1/2 cup vegetable oil over medium heat and begin shaking in the flour, whisking all the while.  Do not move away from the stove, this needs your attention.  Continue whisking until the roux reaches a dark chocolate color.

Add the pepper, onion, and celery, and cook and stir for 5 minutes, until the vegetables are softened.  Add the sausage, bay leaves, and salt, and cook and stir for about 5 minutes, then begin adding the chicken broth, stirring all the while to blend it properly.

Bring to a boil, lower the heat, cover and let simmer for 30 minutes.

Take the chicken off the bone and shred into bite size pieces.  I then wrapped the foil it had cooked on around the chicken so it wouldn’t dry out.

After 30 minutes, add the chicken to the pot, stir, raise the heat back to medium, and cook for 5 minutes.  Add the garlic, and let cook another 5 minutes.

Serve with rice.