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Prep 40 mins
Cook 45 mins
This is the most requested dinner for one of my family members, who spent some time working in the Big Easy. He swears it's the most authentic this side of the Mississippi.
- 1⁄4 cup all-purpose flour
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1⁄4 teaspoon cayenne
- 1 teaspoon paprika
- 1⁄2 teaspoon onion powder
- 1⁄2 teaspoon garlic powder
- 6 chicken breasts, skinned and cubed
- 1⁄4 cup vegetable oil
- 1 cup all-purpose flour
- 1 cup lard (Crisco, or vegetable oil)
- 2 cups chopped onions
- 1 1⁄2 cups chopped green bell peppers
- 1 1⁄2 cups chopped celery
- 2 quarts chicken stock (vegetable stock, or water)
- 3⁄4 lb andouille sausage, cubed (or hot Italian sausage if you can't find the real deal)
- 2 garlic cloves, minced
- 3 cups cooked rice
- Mix 1/4 cup of flour with the seasonings and toss the chicken in the mixture until well coated.
- Heat the oil in a large skillet and sauté the chicken over medium-high until browned. I usually do this in batches draining the cooked chicken on paper towels. If the flour in the pan starts to really burn and smoke, turn down the heat or, discard and start with fresh oil. However, I usually can get it all done with one batch.
- Once the chicken is done, combine 1 cup of flour and lard over medium-high heat to make a dark, dark, roux. Stir constantly while it cooks. It should look like burnt peanut butter, this is tricky because the darker the better. But if you go too far and scorch it, it's over.
- When the roux has reached the right color remove from heat and add the chopped vegetables. Stir to remove some heat from the roux.
- Return the roux to the stove over medium-high heat and add the stock, stirring until well blended.
- Bring this mixture to a boil, and add the chicken, sausage, and garlic. Reduce heat and simmer for 1 hour.
- Taste and adjust salt, and cayenne pepper (although it's usually plenty hot, it's a personal preference).
- Serve over hot cooked rice.
FANTASTIC!!! My DH was craving a gumbo he used to have in Alabama. He said that this recipe looked about what he remembered, so we made it tonight. It was sooo good. We did use some bacon grease in with the oil for the roux, and hungarian paprika. This is just wonderful, spicy, but not too spicy. Thanks!
I have never had "real" gumbo, but I thought this was awesome. They key is being patient with the roux. I would say next time though I would cut down on the stock. It seemed a little runny for me. However, I subbed a dark beer for part of the stock b/c I ran out of it, so that could be why mine turned out a little runny. Regardless, a keeper recipe! Thanks!!
YUM!!!!! Made this tonight, my Cajun dad loved it!!! A winner, thanks for posting!!!