✤1 cup (120g) all-purpose flour
✤1 tbsp vegetable oil
✤1 onion, chopped fine (~300g)
✤1 green bell pepper, chopped fine (~135g)
✤2 celery ribs, chopped fine (~155g)
✤3 cloves garlic, minced
✤1 tbsp fresh thyme, minced
✤2 bay leaves
✤1 tsp paprika
✤1/2 tsp cayenne
✤ salt & pepper, to taste
✤4 cups chicken broth, room temperature
✤2 lbs boneless, skinless chicken thighs, trimmed
✤8 oz andouille sausage, halved and sliced ¼-inch thick
✤6 green onions, sliced thin
✤1 tsp white vinegar
❖Adjust oven rack to middle position and heat oven to 425°F (220°C).
❖Place flour in a Dutch oven and bake, stirring occasionally, until it’s the color of ground cinnamon, 40-55 min. As flour approaches desired color, it will take on a very nutty aroma and will need to be stirred more frequently. Remove pot from oven and transfer flour to a medium bowl, letting cool.
❖Wipe pot clean. Heat the vegetable oil in the pot over medium heat until shimmering. Add the onion, bell pepper & celery and cook, stirring frequently, until softened, 5-7 min. Stir in the garlic & seasonings and cook until fragrant, about 1 min more. Stir in 2 cups of the broth.
❖Nestle chicken into pot in a single layer and bring to a simmer. Reduce heat to med-low, cover, and cook until chicken is fork-tender, 15-17 min. Transfer chicken to a cutting board, let cool slightly, then shred into bite-sized pieces.
❖Meanwhile, slowly whisk the remaining 2 cups broth in small increments into the toasted flour until a thick, smooth paste forms. Increase stovetop heat to medium and slowly whisk paste into gumbo, making sure each addition is incorporated before adding next.
❖Stir in the andouille and simmer, uncovered, until gumbo slightly thickens, 20-25 min.
❖Stir chicken & green onions into gumbo. Remove from heat and stir in vinegar. Adjust seasoning as desired and discard bay leaves before serving.
