Louisiana Chicken and Sausage Gumbo

Instructions

1. Get set up. Dice the onion, celery, and bell pepper. Slice the sausage. Cut chicken into bite-size pieces. Warm your stock if you can. It helps the gumbo come together smoothly.
2. Optional: brown the chicken first. For extra flavor, season the chicken lightly with a pinch of Creole seasoning and black pepper. In your pot over medium-high heat, add a small drizzle of oil and brown the chicken for 2 to 3 minutes per side (it does not need to be cooked through). Transfer to a plate. You will build the roux in the same pot. If the browned bits look very dark, lower the heat a notch so the roux starts happy, not scorched.
3. Make the roux. Set the pot over medium to medium-low heat (adjust as needed). Add the oil (skip or reduce if you browned chicken and the pot is already oily). Sprinkle in the flour and stir until smooth. Keep stirring constantly as it cooks. At first it will look blond, then peanut butter, then it starts heading toward milk chocolate. Keep going to deep chocolate for that classic gumbo base. This takes about 20 to 35 minutes depending on your stove and pot. If you see black specks or smell burnt popcorn, the roux burned and you will want to start over.
4. Roux safety note. Roux is basically edible lava. Keep kids and pets out of the kitchen lane, and stir steadily so it does not splatter.
5. 
6. Add the holy trinity. Once the roux is a deep brown, add the onion, celery, and bell pepper. Stir well. Cook for 6 to 8 minutes until softened. Add the garlic and cook for 30 seconds.
7. Brown the sausage. Add the andouille and cook for 3 to 4 minutes, stirring, to render a little fat and deepen the flavor.
8. Add stock slowly. Pour in the warm chicken stock a little at a time, stirring and scraping the bottom so the roux dissolves into the liquid. Once it is all in, the broth should look glossy and slightly thickened.
9. Season and simmer. Add bay leaves, thyme, Creole seasoning, salt, black pepper, Worcestershire, and cayenne if using. Bring to a gentle simmer.
10. Add chicken. Stir in the chicken. Keep the pot at a steady, gentle simmer (not a rolling boil). Thighs: simmer 45 to 60 minutes until tender. Breasts: for the juiciest texture, add them during the last 15 to 20 minutes of simmering instead of the full hour.
11. Check doneness. The chicken is ready when it is tender and reaches 165°F in the thickest pieces.
12. Optional okra. If using okra, stir it in for the last 20 to 30 minutes depending on how thick you want the gumbo (longer simmer, more thickening).
13. Taste and finish. Taste and adjust seasoning. Remove bay leaves. A quick reminder: many Creole seasonings contain salt, and stocks vary a lot, so sneak up on salt at the end. If using filé powder, turn off the heat first, then stir in a small pinch at a time. Filé thickens as it stands, and you should not boil after adding it.
14. Serve. Spoon hot rice into bowls and ladle gumbo over it. Finish with sliced scallions. If you like a brighter pop, add a few dashes of hot sauce at the table.