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Chicken and Sausage Gumbo

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INGREDIENTS

  • 1/3 cup all-purpose flour
  • 1/4 cup vegetable oil
  • 1/2 cup diced onion
  • 1/2 cup diced celery
  • 1/2 cup diced green bell pepper
  • 4 to 6 cloves minced garlic, to taste
  • 1/4 teaspoon freshly ground black pepper, to taste
  • 1/4 teaspoon ground red pepper (cayenne)
  • 1/2 teaspoon kosher salt, to taste
  • 3 cups chicken broth
  • 8 ounces fully cooked andouille or other smoked sausage links, cut in half lengthwise, then cut into 1/2-inch slices
  • 1-1/2 cups chicken breast or thighs, cubed
  • 1 10-ounce package frozen cut okra
  • 2 bay leaves
  • Hot cooked rice, for serving
  • Filé power, for serving (optional)

INSTRUCTIONS

  1. To make the roux, in a large heavy saucepan or dutch oven, stir together the flour and oil, until smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium; cook and stir 15 minutes more, or until roux is a dark reddish-brown color (similar to the color of a tarnished penny).
  2. Stir in the onion, celery, bell pepper, garlic, black pepper, red pepper, and salt. Cook over medium heat for 3 to 5 minutes, or until vegetables are crisp-tender and fragrant, stirring often.
  3. Gradually stir in the chicken broth, working out any lumpy bits of roux. Stir in chick and bay leaves. Bring to a boil; reduce heat, cover and simmer for about 15 minutes, or until chicken is cooked through. 
  4. Stir in the sausage and okra. Cover and simmer for about 10 minutes, or until sausage is heated through and okra is tender. Taste and adjust seasonings as needed. Remove bay leaves before serving, if desired.
  5. To serve, ladle gumbo into a bowl over hot cooked rice. Top with a sprinkling of filé power, if desired.

Chef Tip: A roux, the flavorful basis for many Cajun dishes, may be nothing more than oil and flour, but when it’s prepared correctly, it adds an incredible depth of flavor. To make the perfect roux:

  1. Use the heaviest saucepan or skillet you own. (Flimsy pans = burnt roux)
  2. Use a wooden spoon. Yes, the material of your spoon matters! Plastic melts & metal gets too hot to hold. Silicon could work but wooden spoons and roux making go together like beignets and powdered sugar.
  3. Be patient! The perfect roux could take upwards of 30 minutes or more. It may feel like ages as you’re stirring your masterpiece but the effort is definitely worth the reward.

Did you know? Made from ground sassafras leaves, filé power is used in Cajun cooking to thicken gumbos and impart a thyme-like flavor. Because it gets stringy when boiled, it’s passed at the table, allowing each diner to add as much or as little as they like.