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Are you ready for some football? You can bet Colin Kaepernick’s right arm we are. But instead of the requisite chili, it’s time to get in the spirit of Super Bowl XLVII with Boxing Room chef—and New Orleans native—Justin Simoneaux’s gumbo.

Chicken and Sausage Gumbo

Serves 4-6

Yield: 4-6 servings

Chicken Stock/Meat

1 3- to 4-pound chicken

2 tablespoons canola oil

1 medium onion, quartered into 8 large pieces

1 cup celery, cut into 1-inch pieces

1 cup carrots, cut into 1-inch pieces

5 cloves garlic, smashed

1 bay leaf

1 teaspoon black peppercorn

5 sprigs thyme

1 gallon water

2 tablespoons salt

1.     In a 2-gallon stock pot, heat oil on medium-high heat.

2.     When oil is hot, add onion, celery, and carrot. Cook, stirring regularly, until vegetables are caramelized.

3.     Add remaining ingredients and bring to a boil.

4.     Let simmer for 45 minutes to 1 hour, or until chicken is cooked through.

5.     Strain liquid from chicken and vegetables. Pick chicken off the bone and reserve for making gumbo.

Note: This can be done up to a day in advance.

Gumbo

Picked chicken meat, from above recipe

1 pound Andouille sausage, cut into 1/2-inch rounds

1 cup canola oil

1 1/2 cups flour

2 cups onions, chopped

1 cup celery, chopped

1 cup green bell pepper chopped

1/2 cup red bell pepper chopped

1 cup okra, cut into 1/2-inch pieces

3 quarts hot chicken broth, from above recipe

1 bay leaf

1 teaspoon thyme, chopped

1.     In a 2-gallon stock pot, heat oil on medium-high heat.
2.     When oil is hot, add onion, celery, and carrot. Cook, stirring regularly, until vegetables are caramelized.
3.     Add remaining ingredients and bring to a boil.
4.     Let simmer for 45 minutes to 1 hour, or until chicken is cooked through.
5.     Strain liquid from chicken and vegetables. Pick chicken off the bone and reserve for making gumbo.

Note: This can be done up to a day in advance.

Gumbo

Picked chicken meat, from above recipe

1 pound Andouille sausage, cut into 1/2-inch rounds

1 cup canola oil

1 1/2 cups flour

2 cups onions, chopped

1 cup celery, chopped

1 cup green bell pepper chopped

1/2 cup red bell pepper chopped

1 cup okra, cut into 1/2-inch pieces

3 quarts hot chicken broth, from above recipe

1 bay leaf

1 teaspoon thyme, chopped

1.     In a 2-gallon stock pot, heat oil, then whisk in flour and stir constantly until roux becomes a pecan color.
2.     Add onion, celery, and peppers. Cook until vegetables are wilted (about 3-5 minutes).
3.     Add in garlic and sausage and cook for another 3 minutes. Add in the stock and bay leaf.
4.     Stir regularly to ensure that the roux does not burn.
5.     Bring to a boil and let simmer for about 30 minutes. Add chicken, okra and thyme.
6.     Continue to simmer for another 15 minutes.
7.     Season with salt, pepper, and cayenne to personal preference.
8.     Serve topped with white rice and diced green onions.