Serves 8

A combination of Greg Dickinson’s techniques and flavor preferences and his mother’s traditional family gumbo from her food blog (Weekdayrambler.com), this gumbo is made with chicken thighs and legs, sausages, and a roux that takes 15 to 20 minutes. Dickinson’s mother, Dot, prefers to use oil and broth for her roux, Dickinson insists on the heartier combination of olive oil and meat renderings, then the kick of spicy white vermouth. Serve this gumbo over bay leaf-infused jasmine rice.