Prep 10 mins
Cook 3 hrs
I really like gumbo. I'm not claiming that this is authentic, but it's very tasty, and no one that I serve it to goes away hungry. The heat level on this one is really determined by the spiciness of the sausage, but feel free to add more cayenne if you want to turn up the volume! Since I usually cook for two, I didn't make this very often until I discovered how well it reheats. Now, I keep a few bags of this on hand at all times for a quick weeknight dinner. If you want to make a double batch, I recommend using two dutch ovens, it wont all fit in one (I have a #28 Le Cruset which I think is 7 quarts, and two batches won't fit).
- 1 tablespoon vegetable oil
- 1⁄2 lb andouille sausage, cut in quarter inch slices
- 1 lb chicken thigh, boneless and skinless, chopped in bite sized pieces
- 1 tablespoon creole seasoning (I like Emeril's Essence)
- 1⁄2 cup vegetable oil
- 1 cup flour
- 1 medium onion, diced
- 3 celery ribs, diced
- 1 green bell pepper, diced
- 1⁄2 lb okra, sliced in 1/2 inch pieces
- 1 teaspoon salt
- 1⁄2 teaspoon cayenne pepper
- 2 bay leaves
- 8 cups chicken stock (or broth)
- 1 teaspoon thyme, dried
- 1⁄2 cup scallion, chopped
- In a large enameled cast iron Dutch oven or large pot, heat 1 tablespoon of the vegetable oil over medium-high heat.
- Add the sausage and cook until well browned, about 8 minutes.
- Remove the sausage with a slotted spoon (leaving the fat in the pot) and drain on paper towels. Set aside.
- Season the chicken with the creole seasoning and add in batches to the fat remaining in the pan.
- Cook over medium-high heat until browned, 5 to 6 minutes.
- Remove the chicken from the pan, let cool, and then refrigerate until ready to use.
- Combine the remaining 1/2 cup oil and the flour in the same Dutch oven over medium heat.
- Cook, stirring slowly and constantly for 20 to 25 minutes, to make a dark brown roux.
- Add the onions, celery, okra, and bell pepper and cook, stirring, until wilted, 4 to 5 minutes.
- Add the reserved sausage, salt, cayenne, and bay leaves, stir, and cook for 2 minutes.
- Slowly add the chicken stock, and cook, stirring, until well combined.
- Bring the mixture to a boil.
- Reduce the heat to medium-low and cook, uncovered and stirring occasionally, for 1 1/2 hours. Adjust the heat as needed to keep at a low simmer.
- Add the thyme and reserved chicken to the pot and simmer for 1/2 hour.
- Taste for seasoning, add thyme, salt, or cayenne as needed.
- Serve over white rice, and top with green onions.
- For OAMC: Scoop 1 cup of gumbo per serving into quart size freezer bags, and freeze. To serve, thaw completely. Gently reheat on the stove over medium low heat until hot. Serve over white rice, sprinkling green onions over the top.
Delicious! I used a spicy Portuguese sausage in place of the andouille sausage since I don't know where I'd find that variety. I also subbed frozen French cut green beans for the okra (we suffer from the debilitating 'fear of okra'). Part of the chicken stock used was homemade. Other than the sausage variety and green beans, the recipe was prepared as directed. Made for PRMR tag.