1 pound andouille sausage, sliced into 1/2-inch rounds
1 cup vegetable oil
1 cup all-purpose flour
2 cup finely chopped yellow onion
1 cup finely chopped green bell pepper
3 celery stalks, finely chopped
3 tablespoons minced garlic
1/2 teaspoon cayenne pepper, plus more if you’d like
4 sprigs fresh thyme or about 1 teaspoon dried thyme
2 bay leaves
1 teaspoon sea salt, plus more to taste
3/4 teaspoon fresh cracked black pepper, plus more to taste
10 – 12 cups chicken stock
1/3 cup chopped green onions, whites and greens, plus more for topping
1/3 cup chopped fresh parsley, plus more for topping
For the Poutine Dish
2 large bags frozen french fries
Start with a large, heavy-bottom pan. I used a large dutch oven- the heavy cast iron type of pan.
Place the pan over medium heat and allow it to warm. Add the chicken thighs, skin side down and cook, allowing the skin to brown and release its fat. Flip the chicken and continue to cook until browned on all sides and a good amount of fat has rendered into the pan.
Remove the chicken and place on a large plate. Add the sausage to the pan and cook until lightly browned. Remove the sausage from the pan and allow it to hang out with the chicken.
Now is also a good time to remove the chicken skin and discard it. We were using it for the fat and now that we’ve rendered it, we can throw the skin away.
Add vegetable oil to the pan. Add flour to the pan. Increase heat to medium-high and whisk the flour into the oil mixture and continue whisking frequently as the flour begins to toast and brown. You can use either a flat whisk or a wooden spoon once all of the lumps have loosened in the flour.
Cook the roux to a milk chocolate color, this usually takes me 20 to 25 minutes but your time may vary.
Once you’ve achieved your desired brown in your roux, add onions, bell peppers, celery, garlic and cooked sausage. Stir to combine and cook until the vegetables have begun to soften- 5 to 7 minutes. Add the cayenne, thyme, bay leaves, salt, pepper, and chicken stock.
Reduce heat to medium-low and simmer for 1 hour.
Add the chicken and any juices from the plate and simmer and reduce until thickened, about 1 hour more.
Stir in the green onions and parsley. Turn off the heat and allow the mixture to rest, uncovered for 10 minutes. Remove the thyme stems and bay leaves.
To make the fries, preheat the oven to 425 degrees F. Cook fries on baking sheets in a single layer until cooked through and crisp- usually about 20 minutes but check the instructions on your particular french fry bag.
Remove from the oven and gather into small serving dishes. Top the fries with cheese curds, a hearty ladle of gumbo, and a sprinkling of fresh parsley. Enjoy hot with cold beer! Store any leftover gumbo in the refrigerator.