Gumbo

• 1/2 lb andouille sausage, sliced 1/4" thick
• 1 lb chicken thighs, boneless & skinless
• 1 catfish fillet, medium size
• 1 qt chicken stock, warm (preferably homemade)
• 4 oz neutral oil (vegetable, grapeseed, corn, or canola)
• 4 oz all-purpose flour
• 1 cup onion, diced (about 1/2 medium onion)
• 1/2 cup poblano pepper, diced (about 1/2 pepper; or sub green bell pepper)
• 1/2 cup leek, diced (white and light-green part only; or sub celery)
• 5 cloves garlic, minced
• 1/2 cup tomato, diced (1 medium tomato, or use canned)
• 2 bay leaves
• ~6 grinds black pepper
• 1/4 tsp cayenne pepper
• 1 tsp thyme leaves, chopped (about 1 medium branch)
• 1 tbsp blackening seasoning (mock recipe below)
• 1 Tbsp file powder

1. Preheat oven to 350u0b0F. Combine flour and the oil in large Dutch oven or heavy pot. Stir combine until smooth and even. Bake roux uncovered in oven for 90 min until brick-brown, stirring every 20 min or so.
2. Meanwhile, chop vegetables and combine onion, poblano pepper, leek, and garlic in one bowl.
3. In another bowl, combine tomato, bay leaf, the ground peppers, and thyme.
4. After 90 min, move roux from oven to stovetop set to med/med-high heat. Add te first bowl (onions, peppers, leek, and garlic) and stir constantly for 8 min until vegetables are soft but not burnt.
5. Add second bowl (tomato, bay leaf, and spices) and stir for another minute. Carefully pour in warm chicken stock, stirring to form a smooth soup. When it begins to bubble again, turn heat down to low, cover, and simmer 30 min.
6. Meanwhile, brown andouille sausage in large frying pan over medium heat for about 5 min. Scoop out with aslotted spatula or spoon, drip off, and add to the gumbo.
7. Pour off most of the sausage oil from the pan. Pat chicken thighs dry and season with salt and pepper. Brown in same pan, over medium heat, for about 5 min on each side. Drip off and place on a clean, heat-proof cutting board. Chop into bite-size pieces and add to the gumbo. Wash knife and grab another cutting board.
8. Pat-dry catfish fillet, salt, and dust liberally on both sides with the blackening seasoning. If pan is dry, add just a bit more oil, and fry catfish 2 minutes on each side. Use a metal spatula and a quick, decisive scraping motion to flip it. Cut into bite-size pieces. Add to gumbo.
9. By now, your 30-minute timer should be close to going off. When it does, turn off the heat, cover the pot, and leave it alone for another 15 minutes. Your gumbo will look a bit soupy and light at this point.
10. Before serving, scoop out 2 T of liquid and mix with file powder in a small bowl until smooth, then stir back into gumbo. Taste and add salt if needed.

andouille sausage, chicken thighs, catfish fillet, chicken, neutral oil, flour, onion, poblano pepper, only, garlic, tomato, bay leaves, black pepper, cayenne pepper, thyme, blackening seasoning, filue powder

Taken from www.epicurious.com/recipes/member/views/gumbo-51265711 (may not work)