Ingredients

• 7 chickens drumsticks , with skin
• 6 bone-in chicken breast halves , with skin
• 5 teaspoons Cajun seasoning blend , such as Tony Chachere's
• 0.75 cups olive oil , divided
• 0.5 cups dry white wine
• 4 cups chicken broth
• 1 large yellow onion , chopped
• 1 large green bell pepper , chopped
• 1 large celery stalk , chopped
• 5 tablespoons olive oil , divided
• 1 cup all-purpose flour
• 1 cup canola oil
• 10 cups boiling water
• 1 teaspoon garlic powder , or to taste
• 1 teaspoon cayenne pepper , or to taste
• 1.5 pounds smoked sausage , cut into 1/2-inch slices
• 2 cups uncooked jasmine rice
• 3 cups water
• 1 bunch green onions , chopped

Instructions

1. 1 Peel back chicken drumstick and breast skin without removing it all the way; make several deep cuts in the meat. Sprinkle 3 teaspoons Cajun seasoning into the cuts and onto the meat, then replace the skin. Whisk 1/2 cup olive oil and white wine together in a large bowl. Add chicken, spoon marinade over top, then cover and refrigerate for 1 hour.
2. 2 Remove chicken from marinade and shake off excess; discard remaining marinade. Heat 1/4 cup olive oil in a large skillet over medium heat until shimmering. Add chicken, working in batches if necessary, and cook until browned, about 5 minutes per side. Transfer chicken to a large soup pot and pour broth over top. Bring to a boil, then reduce the heat and simmer until chicken is tender, about 20 minutes.
3. 3 While the chicken is simmering, cook onion, bell pepper, and celery in a skillet with 3 tablespoons of olive oil, stirring occasionally, until onion is transparent and pepper has softened, about 8 minutes. Remove from the heat and set aside.
4. 4 Mix flour and canola oil together in a nonstick pan to make a roux; stir until smooth and lump-free. Heat over medium-high heat, stirring constantly with a wooden spoon and scraping the bottom of the pan to prevent burning. After about 5 minutes of stirring, the roux will begin to turn a pale golden color and gently bubble and foam. Stir roux until it turns the color of milk chocolate and gives off a nutty fragrance, 30 to 40 more minutes. Watch carefully so it doesn't burn. Remove from the heat and stir until roux cools and stops cooking, about 5 more minutes.
5. 5 Stir onion mixture and 1 cup boiling water into roux; be careful to avoid spattering. Heat over medium heat until mixture comes to a simmer. Whisk until roux and water combine and become thick, about 10 minutes. Add thickened roux to the chicken, stir together, and add remaining 9 cups boiling water. Season with remaining 2 teaspoons Cajun seasoning and bring to a rolling boil. Reduce the heat and simmer for 1 hour.
6. 6 Sprinkle garlic powder and cayenne pepper over smoked sausage. Brown sausage in a skillet with 2 tablespoons of olive oil. Transfer sausage to the soup and simmer for 30 more minutes. Remove chicken from the pot and take meat off bones; discard skin and bones. Return meat to the soup and simmer for 15 more minutes. Skim off the layer of oil that forms on the top.
7. 7 While the gumbo is simmering, bring rice and 3 cups water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
8. 8 Serve gumbo over hot, cooked rice with a generous sprinkling of chopped green onions over each serving.

Nutrition per serving