Ingredients

• 2 tsp. 

  kosher salt

• 1 tsp. 

  freshly ground black pepper

• 1 tsp. 

  smoked paprika

• 3/4 tsp. 

  garlic powder

• 1/2 tsp. 

  mustard powder

• 1/2 tsp. 

  cayenne

• 1 1/2 lb. 

  boneless, skinless chicken thighs (about 4 thighs)

• Vegetable oil (1 tbsp. + 1 cup, divided)

• 12 oz. 

  andouille sausage, sliced into coins

• 6 1/2 c. 

  low-sodium chicken broth, divided

• 1 c. 

  all-purpose flour

• 1 

  large yellow onion, finely chopped

• 1 

  large green bell pepper, finely chopped

• 2 

  stalks celery, finely chopped

• 2 

  bay leaves

• 4 

  cloves garlic, minced

• 3 

  green onions, sliced (whites and greens separated)

• 2 tbsp. 

  fresh thyme, chopped

• Steamed white rice or potato salad

Description

1. Step 1In a small bowl, combine the salt, paprika, pepper, garlic powder, mustard powder, and cayenne.
2. Step 2In a large, heavy-bottomed pot or Dutch oven, heat 1 tablespoon oil over medium-high heat. Pat the chicken thighs dry and season all over with 1 tbsp plus 2 tsp of spice mixture. Sear the chicken thighs in the hot oil, turning occasionally for even browning, until cooked through, about 12 minutes. (The chicken should have a brown crust on both sides.) Transfer the chicken to a large bowl.
3. Step 3Add the sausage to the same pot and cook until it starts to brown slightly and the edges begin to curl, about 3 minutes. Transfer the sausage to the bowl with the chicken.
4. Step 4Add ½ cup of chicken broth and deglaze the pot, using a wooden spoon to scrape up any browned bits left behind. Pour the deglazing liquid over the chicken and sausage and set aside to cool.
5. Step 5Make the roux: Wipe the pot clean and return to medium-high heat. Add remaining 1 cup oil and heat until you start to see wisps of smoke. Add the flour all at once, reduce heat to medium-low, and whisk continuously. Continue cooking and occasionally whisking, allowing the roux to darken until it reaches a deep brown, milk chocolate color, about 20-25 minutes. (The texture should resemble wet sand.)
6. Step 6As soon as the roux is done, add the onion, bell pepper, celery, bay leaves and a big pinch of salt. Increase the heat to medium and cook for 5 minutes, stirring frequently to keep the roux from burning. Add garlic, scallion whites, and thyme, and cook for an additional 1 minute. Whisk in the remaining 6 cups chicken broth.
7. Step 7Using clean fingers or a fork, shred the chicken into bite sized pieces, then return the chicken, sausage, and deglazing liquid to the pot. Bring everything to a simmer and cover. Allow the gumbo to simmer for at least 1 hour (and up to 4 hours) to give the flavors a chance to meld. Remove bay leaves and top with green onions before serving.