Gumbo, Creole-Style

Ingredients

4 tbsp unsalted butter

1/4 cup all-purpose flour

1 yellow onion, chopped

1 medium green bell pepper, chopped

2 carrots, chopped

2 garlic cloves, minced

1 lb linguiça sausage, sliced into 1/2-inch rounds

1 tbsp Cajun seasoning (without salt)

Kosher salt and freshly ground black pepper, to taste

1 bay leaf

1 (15 oz) can diced tomatoes with green chiles

4 cups low-sodium chicken broth

1 lb boneless, skinless chicken thighs, cut into 1/2-inch pieces

Cooked white rice, for serving

Preparation

1. Melt the butter in a large, deep skillet over medium-low heat. Add the flour and cook, stirring constantly, until the roux is the color of dark caramel, about 10 minutes. Do not rush this step and do not let it burn — a burned roux cannot be saved.

2. Add the onion, bell pepper, and carrots to the roux and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and sausage and cook, stirring, for 2 minutes. Season with the Cajun seasoning, salt, and pepper. Add the bay leaf, diced tomatoes, and broth and bring to a boil. Reduce heat to low and simmer, stirring occasionally, until thickened, about 1 hour.

3. In the last 10 minutes of cooking, add the chicken. Cook until the chicken is cooked through to 165°F, about 10 minutes. Discard the bay leaf. Taste and adjust seasoning. Serve over rice.