Gumbo

Name: Gumbo
Cook time: 85 min
Total time: 85 min
Yield: 6 servings
Cuisine: American
Ingredients: 1/2 cups Vegetable Oil, or peanut oil; 1/2 cups All-purpose Flour; 1 lbs Andouille Sausage, sliced 1/4-inch thick; 2 lbs Chicken Thigh, boneless, skinless, cut into bite-size pieces; 2 medium Yellow Onions, chopped; 1 large Green Bell Peppers, chopped; 3 stalks of Celery, chopped; 4 cloves of Garlic, minced; 8 cups Chicken Stock, low-sodium; 2 leaves of Bay Leaf; 1 tbsp Sweet Paprika; 1 tsp Dried Thyme; 1 tsp Oregano, dried; 1/2 tsp Cayenne Pepper, to taste; 1 1/2 tsp Kosher Salt, plus more to taste; 1 tsp Pepper (Black), freshly ground; 1 tbsp Filé Powder, added off heat, to taste; 2 cups Long-Grain White Rice, uncooked; 3 Scallions, thinly sliced; 1/4 cups Flat-Leaf Parsley, chopped

This classic Creole gumbo is a deep, savory stew built on a nutty brown roux and studded with smoky sausage and tender chicken. Aromatic vegetables, warm spices, and a splash of filé powder give the dish its signature flavor—serve it over steaming rice for a comforting, soul-satisfying meal.

This classic Creole gumbo is a deep, savory stew built on a nutty brown roux and studded with smoky sausage and tender chicken. Ar... Show more

Traditional American Recipe

Health Grade

C+ · Balanced

Rating

4.6

Time

1 hr20 min

Price

2,06 €

Calories

902 kcal

meal prep

one pot

high protein

low carb

Method

Prep the ingredients

Slice the Andouille Sausage into 1/4-inch rounds, cut the Chicken Thighs into bite-size pieces, chop the Yellow Onions, Green Bell Peppers, and Celery, and mince the Garlic. Rinse the Scallions and Flat-Leaf Parsley, then slice the scallions thinly and chop the parsley for garnish. Pat the chicken dry with paper towels so it browns better later.

Cook the rice

In a small saucepan, combine the Long-Grain White Rice with 4 cups water and a pinch of salt. Bring it to a boil, cover, reduce the heat to low, and simmer for 18 minutes; then take it off the heat and let it stand, covered, for 5 minutes before fluffing. Keep it covered so it stays warm while you finish the gumbo.

Make the roux

Heat the Vegetable Oil in a large heavy-bottomed pot over medium heat. Whisk in the All-purpose Flour and stir constantly until the roux turns a deep peanut-butter brown, 12 to 18 minutes.

Brown the meats

Stir in the sausage and cook for about 2 minutes to render a little fat, then add the chicken. Cook, stirring often, until the sausage edges brown and the chicken is opaque on the outside, about 4 to 6 minutes more.

Cook the vegetables

Add the onion, bell peppers, celery, and garlic. Cook, stirring and scraping the bottom, until the vegetables soften and the onion looks translucent, about 6 to 8 minutes.

Add the stock

Pour in the Chicken Stock slowly, stirring as the roux loosens into a smooth base. Scrape up any browned bits from the bottom, then add the Bay Leaves, Sweet Paprika, Dried Thyme, Dried Oregano, Cayenne Pepper, Kosher Salt, and Black Pepper.

Simmer the gumbo

Bring the gumbo to a gentle boil, then lower the heat and simmer uncovered for 35 to 45 minutes, stirring occasionally, until the chicken is tender and the broth is thick and glossy. Taste and add a little more kosher salt or cayenne if you want more punch.

Finish and serve

Take the pot off the heat and stir in the Filé Powder a little at a time until the gumbo thickens slightly. Remove the bay leaves, spoon the gumbo over the rice, and finish with the scallions and parsley.