Molly Learns to Make Chicken & Sausage Gumbo with Chef Nick Duren | Like a Chef

Chicken & Sausage Gumbo: Roux: 1:1 ratio of oil and flour Stir constantly until deep chocolate brown color is achieved. Do not let it burn. Approx 45-60 mins Broth: 1 whole chicken 1 yellow onion Cover whole chicken in a pot with water and rough chopped onion. Bring to a boil until chicken is cooked through. Approx 20 mins. Pull chicken out to cool. Strain onions out. The broth is ready for next steps. Gumbo: • 1 - 1.5 lb andouille sausage - sliced • 1 green bell pepper - diced • 1 yellow onion - diced • 1 stalk celery - diced • 1/2 lb fresh okra sliced • 1 tbls kosher salt (finish with salting to taste) • 1 tbls paprika • 1 tbls onion powder • 1 tbls garlic powder • 1 teasp dried thyme • 1 teasp dried oregano • 1 tbls file of gumbo (ground sassafras) • 1 tbls creole seasoning • 2 bay leaves (Holy Trinity - bell pepper, onion, celery) Start with browning the sausage. Pull when cooked. Use same pan to start the roux. When the roux is done carefully pour into large pot. Add trinity, cook until tender. Add broth to cover all remaining ingredients. Add all seasonings and ingredients. Cook for an hour or until all items are fully incorporated. Check seasoning levels. Add more if preferred. Pull the meat from the chicken once cooled and while the broth is cooking. Start rice. Add the sausage and pulled chicken in the last 30 minutes. Pour a large label into medium sized bowl Add a scoop of rice on top of the gumbo. Finish with fresh scallions. Enjoy!