Ingredients:

  • 3 Tbs plus 3/4 cup J. Olive Co. Baklouti olive oil
  • 2 1/2 lb skinless chicken thighs, bone in
  • Salt Sisters Pink Himalayan salt
  • Black pepper
  • 1 Tbs herbes de provence seasoning
  • 1 cup all-purpose flour
  • 1 medium bunch celery, thinly sliced
  • 4 large onions, diced
  • 4 green/red bell peppers, diced
  • 2 Tbs minced garlic
  • 1/2 to 1 tsp cayenne pepper
  • 3/4 tsp dried oregano
  • 3/4 tsp dried basil
  • 3/4 tsp dried thyme
  • 4 bay leaves
  • 8 cups homemade chicken broth
  • 2 Tbs J. Olive Co. Serrano Honey Balsamic Vinegar
  • 1 1/2 lb andouille sausage, cut into 1/2 in chunks
  • 1 Tbs gumbo file powder
  • 6 cups cooked white rice
  • Chopped scallions for garnish
  • Hot sauce for splashing

Directions:

  1. In a heavy-based soup pot, heat 3 Tbs of the oil over medium high heat.
  2. While the oil is heating, season the chicken generously with salt and pepper, herbes de provence , dust it with 1/4 c of the flour, shake off excess. 
  3. Sear chicken in hot oil until golden brown, turning once to brown both sides, 4 minutes on each side. Remove the chicken and set aside.
  4. Heat oil again, add celery, onions and peppers and cook until soft, 10 to 12 minutes, stirring often.
  5.  Remove vegetables and any liquid from the pan and set aside.  
  6. Add 3/4 c oil to the pot and let it heat up for a minute over medium heat.  Slowly add the remaining flour to the pan and cook, stirring constantly, until the mixture is color of chocolate 10 to 20 minutes.  
  7. Stir carefully, being sure to scrape the sides and bottom of the pot to prevent scorching.  Pay attention not to burn the roux; if you do, start over.When the roux has reached a good mahogany brown, return the cooked vegetables to the pot, along with the seasoning.  
  8. Stir to scrape the bottom of the pot and cook until well combined, 3 to 5 minutes.  Season with salt and pepper. Slowly add the broth while stirring until smoothly blended. add the chicken and sausage.  Bring a simmer and skim off excess fat.  
  9. Add the Balsamic Vinegar.  Simmer uncovered, skimming foam and fat as it rises.  
  10. Do this until chicken meat is so tender it falls easily from the bones, about 2 hours.  Remove the bones from the pot and discard
  11. .Return the soup to a boil and stir in gumbo file powder, stirring vigorously to avoid clumping, until dissolved.  Taste for seasoning, adding as necessary.  
  12. Serve in bowls with a scoop of white rice and top with scallions and hot sauce.

Recipe courtesy of Olive Twist.

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