240 minutes
A hearty and flavorful Cajun gumbo with chicken and andouille sausage, bringing the taste of Louisiana to your table.
cups
Chicken Thighs, boneless, skinless
0 lb
to taste
Cajun-style Andouille Sausage, sliced crosswise 1/2 inch thick
0 lb
cups
Yellow Onions, cut into 1/4-inch dice
each
Green Bell Peppers, cut into 1/4-inch dice
each
Celery Ribs, cut into 1/4-inch dice
each
Garlic Clove, minced
each
teaspoons
to taste
Chicken Stock, homemade or store-bought low-sodium
quarts
Bay Leaves, dried
each
Fresh Thyme Sprigs, large
each
Fresh Okra, caps trimmed, pods cut crosswise 1/2 inch thick
0 lb
Filé Powder
teaspoons
Rice, warm
to serve
Scallions, thinly sliced
to serve
to serve
1. Sear the chicken thighs
Start by heating 1 tablespoon of oil in a Dutch oven over medium-high heat. Season the chicken thighs with salt and sear them in the hot oil until they develop a golden-brown crust, about 5 minutes per side. Once browned, transfer the chicken to a plate.
2. Cook the sausage
Next, add the sliced andouille sausage to the same pot and cook until it’s lightly browned and its fat has rendered, about 6 minutes. Remove the sausage and set it aside with the chicken.
3. Make the roux
Combine the remaining 1 cup of oil with the flour in the Dutch oven. Cook over medium-low heat, stirring frequently, until the roux turns a deep chestnut or chocolate-brown color. This should take about an hour.
4. Add vegetables and spices
Once the roux is ready, add the diced onions, bell peppers, and celery to the pot, seasoning them with a pinch of salt. Cook, stirring and scraping the bottom of the pot, until the vegetables have softened, about 10 minutes. Stir in the minced garlic, cayenne pepper, and a generous amount of freshly ground black pepper. Cook until fragrant, around 2 minutes.
5. Simmer the stock
Pour in the chicken stock, add the bay leaves and thyme, and season with salt. Bring the mixture to a simmer and cook uncovered for about an hour, stirring occasionally.
6. Add okra, sausage, and chicken
After an hour, stir in the okra if you’re using it, along with the browned sausage and shredded chicken. Let the gumbo simmer uncovered for another hour, skimming off any excess fat that rises to the surface.
7. Finish the gumbo
When the gumbo is done, remove it from the heat and, if you like, stir in the filé powder. Season to taste with salt, discard the thyme sprigs and bay leaves, and serve the gumbo hot over warm rice. Garnish with thinly sliced scallions and a dash of hot sauce, if desired.
Swap out the chicken and Andouille sausage for a combination of shrimp, crab meat, and okra, or even oysters. Cook the seafood appropriately – don't overcook shrimp, for instance.
Substitute duck for chicken. Duck has a richer flavor and pairs well with the smokiness of the Andouille sausage.
While chicken and andouille sausage are staples, consider adding smoked turkey, duck, or tasso ham. You could also introduce seafood like shrimp or crab in the last few minutes of cooking for a Creole twist.
Eliminate the meats and use a variety of vegetables such as squash, zucchini, and mushrooms. Use vegetable stock instead of chicken stock.
Use a homemade shrimp stock, beef bone broth, or even a smoky ham hock broth to infuse new flavors into your gumbo base.
Comments (0)