SERVES: 4

I had an idea bouncing around in my head of a rich, dark roux-based sauce, and what better dish to draw from than gumbo? It struck me that it might work beautifully as a pasta sauce, and sure enough, it did!

ACTIVE + TOTAL TIME: 1 HOUR

CAJUN SEASONING

• 2 Tbsp Paprika
• 2 Tsp Dried Thyme
• 2 Tsp Dried Oregano
• 2 Tsp Garlic Powder
• 2 Tsp Onion Powder
• 2 Tsp Salt
• 1 Tsp Dried Basil
• 1 Tsp Black Pepper
• 1 Tsp Cayenne Pepper
• 1/2 Tsp White Pepper

SAUCE

• 1 Medium Yellow Onion, Diced Fine
• 1 Medium Green Pepper, Diced Fine
• 2 Stalks Celery, Diced Fine
• 6 Cloves Garlic, Minced Fine
• 1 Tbsp AP Flour
• 3 Tbsp Neutral Oil, Such as Peanut or Canola, Divided
• 1 Tbsp Tomato Paste
• 1 Cup Pale Lager Beer, Such as Budweiser
• 1 Cup Low-Sodium Chicken Stock
• 1/4 Cup Heavy Cream
• 2 Dried Bay Leaves
• 1/2 Tbsp Butter, Cut Into Small Cubes

• 1 Lb (Roughly 4 to 5) Boneless, Skinless Chicken Thighs
• 1 Package (16 oz.) Fettuccine, or Pasta of Your Choice
• 1 Package (8 oz.) Andouille Pork Sausage, Cut Into Coins
• 1 Bunch Scallion, Cut Thin On A Bias

PREP

• Preheat the oven to 375°.
• Add all spices in a small bowl and mix until well combined, setting aside 1 Tsp of seasoning for later use. The amount of cajun seasoning made should be enough for 1 lb of chicken, with some leftover.
• Peel and finely chop one medium yellow onion, transferring to a medium bowl.
• Trim the ends and tops of three celery stalks, chopping the stalks finely and transferring to the same bowl as the onion.
• Trim the top off one medium green bell pepper, then cut along the natural curves of the pepper, separating the flesh from the pith. Discard the pith and finely chop the remaining pepper, setting aside in the same bowl as the rest of the vegetables.
• Crush six garlic cloves with the side of your knife, in order to easily separate the skin from the clove. Cutting off the root end, mince the garlic finely, transferring to the bowl with the rest of the vegetables.

TIP: Chopping the vegetables as fine as possible will ensure that when sweating them, they’ll melt down into a paste that will form the basis of the sauce.

• Slice the andouille sausage into coins roughly eight-of-an-inch thick, setting aside in a bowl.
• Spread out the remaining cajun seasoning onto a plate, pressing in the chicken thighs on both sides to ensure the seasoning adheres, creating a crust. Set aside the prepped thighs on a separate plate.

COOK

• In a large, heavy-bottom skillet, heat 1 tbsp of neutral oil over high heat until it begins to lightly smoke. Layer in the chicken thighs, searing on both sides until a dark crust forms, roughly about two minutes. Lay the thighs on a wire rack set on top of a baking sheet, and transfer to the oven, cooking for 35 minutes or until the internal temperature of the chicken reaches 180°.

TIP: The optimal safe temperature for cooking lean chicken such as breast is 165°, but for dark, fatty meat such as chicken thighs, I prefer to cook them until they reach an internal temperature of 180°, as they contain a lot of internal fat that needs to render out.

• In a new heavy-bottom pan or skillet, heat 1 tbsp of neutral oil over medium-high heat, waiting for the oil to begin to shimmer. Add in the andouille sausage and cook until sufficiently browned, removing once done. There should be about 1 to 2 tsps of oil remaining in the pan.
• Lower the heat to medium. Adjust the oil so you have about 1 tbsp total (adding 1–2 tsps if necessary). To the oil, add in 1 tbsp of AP flour, stirring constantly until the roux reaches the color of dark chocolate, around eight minutes.

TIP: A roux is a thickener made from a roughly equal amount of flour and fat. For most roux, the preferred fat of choice is butter, but considering its low smoke point, cooking it for too long will lead to a burnt, acrid taste. For a dark roux, I recommend a neutral oil with a high smoke such as peanut or canola. The browning of the roux comes from the darkening of the flour, not the fat.

• Once the roux reaches the color of dark chocolate, immediately add in the minced vegetables and sweat down until they reach the consistency of a paste, around ten minutes.
• Add in 1 tbsp of tomato paste and cook along with the rest of the vegetables until darkened, around two minutes.
• Add back in the andouille sausage. Pour in the beer and chicken stock and bring to a boil, lowering the heat to medium to bring to a strong simmer. Simmer until sauce is thickened and reduced by half, about 15 minutes.
• As the sauce reduces, bring a wide, low-depth skillet of well-salted water to a boil. Add your pasta of choice and cook until just shy of al dente.

TIP: You don’t need a large pot and a ton of water to boil pasta. A quicker way to cook pasta is simply using a wide, low-depth pan to boil it. Using just enough water to cover the pasta will help bring it to a boil faster. In addition, the starch from the pasta will be much more concentrated than if you boiled it in a larger pot, perfect for making sauces.

• When the pasta is just under al dente, transfer it directly to the pan with the sauce, along with any water that clings to it. Finish cooking the pasta in the sauce, adding more pasta water as needed until it is al dente. Top with the scallions as garnish, serve with blackened chicken on the side.