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

Instructions

  • In a heavy-based soup pot, heat 3 Tbs of the oil over medium high heat.
  • 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. 
  • 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.
  • Heat oil again, add celery, onions and peppers and cook until soft, 10 to 12 minutes, stirring often.
  •  Remove vegetables and any liquid from the pan and set aside.  
  • 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.  
  • 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.  
  • 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.  
  • Add the Balsamic Vinegar.  Simmer uncovered, skimming foam and fat as it rises.  
  • 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
  • .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.  
  • Serve in bowls with a scoop of white rice and top with scallions and hot sauce.

Recipe courtesy of Olive Twist.