Classic Chicken & Sausage Gumbo

Ingredients

• 1 cup vegetable oil
• 1 cup all-purpose flour
• 1 whole chicken (3 to 4 lbs, cut into 8 pieces)
• 2 Tbsp Cajun seasoning (divided)
• 1 tsp kosher salt (divided)
• 1 lb andouille sausage (cut into 1/2-inch rounds)
• 1 Holy Trinity (2 yellow onions, 1 large green bell pepper, 3 celery stalks, diced)
• 6 cloves garlic (minced)
• 8 cups chicken stock (warmed)
• 3 bay leaves
• 1 tsp dried thyme
• 1/2 tsp cayenne pepper
• 1/2 tsp black pepper
• 4 green onions (thinly sliced)
• 1/4 cup chopped fresh flat-leaf parsley
• 6 cups cooked long-grain rice (for serving)

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Directions

1. Pat the chicken pieces dry and season them all over with 1 tablespoon of the Cajun seasoning and 1/2 teaspoon of the kosher salt.
2. Heat the oil in a large heavy pot or Dutch oven over medium heat until it shimmers, then whisk in the flour a little at a time until smooth.
3. Cook the roux, stirring constantly with a flat wooden spoon, for 30 to 45 minutes until it turns the color of dark chocolate — do not walk away, because a burned roux means starting over.
4. Add the Holy Trinity straight into the hot roux and stir for 5 minutes, scraping the bottom, until the vegetables soften and the roux loosens up.
5. Stir in the garlic and cook 1 minute more until fragrant.
6. Slowly pour in the warmed chicken stock a ladle at a time, whisking well after each addition so the gumbo stays smooth, then add the bay leaves, thyme, cayenne, black pepper, and the remaining 1 tablespoon Cajun seasoning and 1/2 teaspoon salt.
7. Add the seasoned chicken and the sliced andouille, bring to a gentle boil, then drop the heat to low and simmer uncovered for 1 1/2 to 2 hours, skimming any fat off the top now and then.
8. Pull the chicken pieces out, shred the meat off the bones, and return the meat to the pot, discarding the bones and skin.
9. Taste and adjust the seasoning — this is where you decide if it needs another pinch of Cajun seasoning or salt — then fish out the bay leaves.
10. Ladle the gumbo over a scoop of rice in deep bowls and shower each one with green onions and parsley.