Nutrition Information (per serving)
2 Tbsp unsalted butter
¼ cup unbleached, all-purpose flour
¾ lb chicken thighs, bone-in
1 tsp Blackening Spice
1½ tsp chopped fresh Italian parsley
1½ tsp minced garlic
½ tsp dried basil
½ tsp dried oregano
Pinch dried thyme
Pinch cayenne pepper
Pinch freshly ground black pepper
2 bay leaves
½ cup chopped yellow onions
¼ cup chopped celery
⅓ cup chopped red or yellow bell peppers
¼ cup Amy’s Andouille Chicken Sausage
1 ½ cups low-sodium chicken broth
½ tsp sea salt
1 tsp Worcestershire sauce
2 cups cooked brown rice
- In a small saucepan over low heat, melt butter. Whisk in flour and cook until forms a roux. Continue cooking on low heat for 25 to 30 minutes until roux is browned to the color of peanut butter. Remove from heat and cool slightly.
- In a large bowl, toss together chicken thighs and blackening spice and set aside.
- In a medium bowl, combine parsley, garlic, basil, oregano, thyme, cayenne pepper, black pepper and bay leaves. Add chopped vegetables and mix until combined.
- Spray a large, heavy bottom skillet with canola oil spray and place over medium heat. Sear chicken thighs on both sides until golden brown. Add vegetable and spice mixture and chicken sausage to the pot. Sauté until onions are translucent. Add chicken stock, salt and Worcestershire sauce and bring to a boil. Whisk in roux and cook 30 to 40 minutes until chicken is cooked through and gumbo is thickened.
- Remove chicken thighs, allow to cool slightly, pull chicken from bone and shred. Add chicken back to gumbo mixture.
- In a bowl, serve ½ cup brown rice topped with ¾ cup gumbo.