Merwin's Shrimp Gumbo

Ingredients

• 1 pound smoked sausage, cut into 1/4-inch rounds
• 1/2 cup vegetable oil
• 1 (4-pound) chicken, cut into parts
• 2/3 cup all-purpose flour
• 2 cups chopped onion
• 1/2 cup chopped green onions
• 2/3 cup green bell pepper, finely chopped
• 2 tablespoons chopped fresh parsley
• 1 tablespoon minced garlic
• 2 pounds medium shrimp, peeled and deveined
• 8 cups water
• Salt and ground black pepper to taste
• 1/8 teaspoon cayenne pepper
• 1 teaspoon dried thyme
• 2 bay leaves
• Filé powder (for serving)

Instructions

1. Brown sausage in a medium skillet over medium heat. Drain on paper towels. Discard fat.
2. Heat vegetable oil in a large skillet over high heat. Brown chicken pieces on all sides. Transfer chicken to a dish; leave oil in pan.
3. Make a dark roux: whisk flour into the hot oil and reduce heat to low. Stir constantly 30–45 minutes until deep dark brown. The darker the roux, the better the gumbo.
4. When roux is dark brown, quickly add the sausage, onion, green onion tops, green pepper, parsley, and garlic. Cook over low heat, stirring constantly, until vegetables wilt, about 10 minutes.
5. Stir in 2 cups water and spices (salt, pepper, cayenne, thyme, bay leaves). Add chicken parts. Slowly add remaining 6 cups water. Bring to a boil, reduce heat, and simmer about 45 minutes until chicken is done.
6. Remove chicken pieces and reserve for another use (great for chicken salad). Add shrimp; cook 8–10 minutes more.
7. Remove bay leaves. Taste and adjust seasoning. Serve in deep bowls over rice. Sprinkle filé powder over individual servings and stir in — do not add filé while gumbo is still cooking or it may become stringy.