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Feel free to add a little more flour or oil as needed to reach this consistency. Brown the sausage. In a separate skillet on medium-high heat place the sausage slices in one layer in the pan. Brown them well on one side (2-3 minutes) and then use a fork to flip each over onto the other side to brown.
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Gumbo King, 2201 Northgate Blvd, Sacramento, CA 95833, 244 Photos, Mon - Closed, Tue - Closed, Wed - 12:00 pm - 9:00 pm, Thu - 2:30 pm - 10:00 pm, Fri - 12:00 pm - 10:00 pm, Sat - 2:30 pm - 10:00 pm, Sun - 2:30 pm - 12:00 am. The fried wings came out crispy and tender but they were drenched in sauce so after a few minutes the skin was soggy.
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Preheat oven to 425°. Line a large rimmed baking sheet with foil. Spread 4½ cups all-purpose flour on prepared pan. Bake, raking edges inward and center outward every 10 minutes, until flour is the color of light ground cinnamon, about 1½ hours. (Watch flour carefully toward end of cooking time.)
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The Gumbo Mix
Once the roux reaches the dark brown color, immediately stir in the bell peppers, celery, and onion until combined. Continue to cook, stirring every 10 to 15 seconds, until the vegetables have softened, about 6 to 8 minutes. Add in the garlic and cook for 1 more minute, stirring constantly. Add in the broth.
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Using medium heat, bring a pot or dutch oven to temperature. Add the oil then sauté the bell peppers, celery and onion for 8 minutes or until translucent. Add the garlic and continue cooking for 2 minutes. Add 4 cups of chicken stock, water, chicken thighs and bay leaves to the pot. Cover and cook for 20 minutes.
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Prepare the gumbo: Heat a large (5½-quart) Dutch oven over medium-high. Add the sausage and cook, stirring occasionally, until browned, about 5 minutes. Transfer the sausage with a slotted spoon to a plate. Add 1 tablespoon of oil to the Dutch oven, then add the chicken, seasoning it with salt (about 2 teaspoons) and pepper.
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