Chef Michael Vaughn’s Chicken and Sausage Gumbo

​We can’t imagine the only female member of the Globe of Fire/Steel/Death–whatever they’re calling it now–motorcycle act (below) needs more heat in her body, but we hear the Ringling Bros. performers and crew really dig Chef Michael Vaughn‘s gumbo. He also gave us recipes for moussaka and the Brazilian chicken stroganoff, by the way, so if you want those just post a request below and we’ll get on that faster than a human cannonball.

Serve this over rice and you’ll have a really hearty meal for a really large group of your favorite colorful characters.

Chicken and Sausage Gumbo
Serves 10

1/8 cup butte
1/8 cup olive oil
1/2 cup of flower
1 tbsp. Tabasco
1 Tbsp. black pepper
1 1/2 tbsp minced garlic
1/2 tbsp cayenne pepper
Pinch thyme
Pinch oregano
2 bay leaves
7/8 Tbsp. red pepper
2 1/2 lbs. andouille sausage, sliced
2 1/2 lbs. boneless chicken thigh meat, cut in 1-inch pieces
2 cups onions, finely chopped
1 cup celery, finely chopped
1 1/2 cups bell pepper, chopped
1 cup tomatoes, diced
2 quarts chicken broth

Directions: Bring chicken broth to a boil in a very large stockpot then reduce to low heat.

In a cast iron skillet, make a dark roux with flour and oil. Remove from heat and set aside.

n another cast iron skillet, sauté andouille sausage in half of the olive oil over medium high heat until sausage begins to brown and transfer sausage to the gumbo pot. Completely cook all chicken breast by sautéing chicken, half a batch at a time, in remaining cooking oil until fully cooked and slightly browned. Transfer chicken to gumbo pot.

Sauté onion, celery, bell peppers and garlic until tender. Add roux, tomatoes and all remaining spices to this mixture and season to taste with Cajun seasoning. Transfer all ingredients to the gumbo pot. Bring to a boil again, then reduce heat, and simmer over a low heat for 45 minutes to an hour. Serve in soup bowls. Garnish with green onions and parsley.

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