Dupre Family Chicken and Sausage Gumbo

Recipe View 5 mins Prepare the Chicken: Gently loosen the skin of the drumsticks and breasts, creating pockets without fully detaching. Make several deep cuts into the meat. (5 minutes)

Recipe View 1 hrs Marinate: Generously rub 3 teaspoons of Cajun seasoning into the cuts and under the skin. In a bowl, whisk together 1/2 cup olive oil and white wine. Add the chicken, coat with the marinade, cover, and refrigerate for at least 1 hour. (1 hour +)

Recipe View 30 mins Sear the Chicken: Remove chicken from marinade, discarding the liquid. Heat 1/4 cup olive oil in a large skillet over medium heat. Sear chicken in batches until browned on all sides, about 5 minutes per side. (20-30 minutes)

Recipe View 20 mins Simmer in Broth: Transfer the browned chicken to a large soup pot and pour chicken broth over it. Bring to a boil, then reduce heat to a simmer and cook until chicken is tender, about 20 minutes. (20 minutes)

Recipe View 8 mins Sauté Vegetables: While the chicken simmers, sauté onion, bell pepper, and celery in a skillet with 3 tablespoons of olive oil until softened, about 8 minutes. (8 minutes)

Recipe View 45 mins Make the Roux: In a nonstick pan, whisk together flour and canola oil. Heat over medium-high heat, stirring constantly with a wooden spoon to prevent burning. Continue stirring until the roux turns a deep, milk chocolate color with a nutty aroma (30-40 minutes). Remove from heat and stir until cooled, about 5 minutes. (45 minutes)

Recipe View 10 mins Combine Roux and Vegetables: Carefully stir onion mixture and 1 cup boiling water into the roux, watching out for splattering. Heat over medium heat until simmering. Whisk until smooth and thickened, about 10 minutes. (10 minutes)

Recipe View 1 hrs Build the Gumbo: Add the thickened roux mixture to the chicken pot, stir well, and add the remaining 9 cups of boiling water. Season with the remaining Cajun seasoning and bring to a rolling boil. Reduce heat and simmer for 1 hour. (1 hour)

Recipe View 40 mins Add Sausage: Sprinkle garlic powder and cayenne pepper over smoked sausage. Brown sausage in a skillet with 2 tablespoons of olive oil. Transfer sausage to the gumbo and simmer for 30 minutes. (40 minutes)

Recipe View 20 mins Shred Chicken and Finish: Remove chicken from the pot, shred the meat, discarding skin and bones. Return the shredded chicken to the gumbo and simmer for 15 minutes. Skim off any excess oil from the surface. (20 minutes)

Recipe View 25 mins Cook the Rice: While the gumbo simmers, bring rice and 3 cups water to a boil in a saucepan. Reduce heat to low, cover, and simmer until rice is tender and water is absorbed, 20-25 minutes. (25 minutes)

Recipe View Serve: Ladle gumbo over hot, cooked rice and garnish generously with chopped green onions.