Dupre Family Chicken and Sausage Gumbo

1. 1

   Gently pull back the skin on the chicken drumsticks and breasts without removing it completely; make several deep cuts in the meat. Sprinkle 3 teaspoons Cajun seasoning into the cuts and over the meat, then pull the skin back into place. Whisk 1/2 cup olive oil with the white wine in a large bowl. Add the chicken, spoon the marinade over it, then cover and refrigerate for 1 hour.

2. 2

   Remove the chicken from the marinade and shake off the excess; discard the remaining marinade. Heat 1/4 cup olive oil in a large skillet over medium heat until shimmering. Add the chicken, working in batches if needed, and cook until browned, about 5 minutes per side. Transfer the chicken to a large soup pot and pour the broth over it. Bring to a boil, then reduce the heat and simmer until the chicken is tender, about 20 minutes.

3. 3

   While the chicken simmers, cook the onion, bell pepper, and celery in a skillet with 3 tablespoons of olive oil, stirring occasionally, until the onion is translucent and the pepper has softened, about 8 minutes. Remove from the heat and set aside.

4. 4

   Combine the flour and canola oil in a nonstick pan to make a roux; stir until smooth with no lumps. Heat over medium-high, stirring constantly with a wooden spoon and scraping the bottom to prevent burning. After about 5 minutes of stirring, the roux will start to turn pale golden and gently bubble and foam. Continue stirring until the roux reaches the color of milk chocolate and smells nutty, 30 to 40 more minutes. Watch closely to prevent burning. Remove from the heat and stir until the roux cools and stops cooking, about 5 more minutes.

5. 5

   Stir the onion mixture and 1 cup boiling water into the roux; use caution to avoid spattering. Heat over medium heat until it comes to a simmer. Whisk until the roux and water blend and thicken, about 10 minutes. Add the thickened roux to the chicken, stir to combine, and add the remaining 9 cups boiling water. Season with the remaining 2 teaspoons Cajun seasoning and bring to a rolling boil. Reduce the heat and simmer for 1 hour.

6. 6

   Sprinkle garlic powder and cayenne pepper over the smoked sausage. Brown the sausage in a skillet with 2 tablespoons of olive oil. Transfer the sausage to the soup and simmer for 30 more minutes. Remove the chicken from the pot and take the meat off the bones; discard the skin and bones. Return the meat to the soup and simmer for 15 more minutes. Skim off the oil layer that forms on top.

7. 7

   While the gumbo simmers, bring the rice and 3 cups water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the rice is tender and the liquid is absorbed, 20 to 25 minutes.

8. 8

   Serve the gumbo over hot, cooked rice and generously sprinkle chopped green onions over each serving.

• Calories 677.08 kcal High
• Protein 36.3 g Good Source
• Carbs 44.79 g Moderate
• Total Fat 39.78 g High
• Saturated Fat 7.53 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 143.9 mg High
• Sodium 1159.62 mg High
• Fiber 6.45 g Good Source
• Sugar 9.47 g Moderate
• Added Sugar 6.76 g Moderate
• Calcium 35.68 mg Low Source
• Iron 2.15 mg Moderate
• Potassium 598.65 mg Moderate
• Vitamin A 70.44 mcg_rae Low Source
• Vitamin C 3.48 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Wheat 🌾
• Gluten
• Celery
• Garlic 🧄
• Onions 🧅
• Alcohol 🚫🍷