Louisiana-Style Chicken Gumbo
Gumbo takes some time and care to prepare, but it is well worth the effort. When the cold weather settles in, a warm bowl of gumbo with fluffy rice stirred in, is a welcome treat that tastes even better after a couple days.
Makes
Serving size
Ingredients
¼ teaspoon sea salt
1 teaspoon freshly ground black pepper
¾ tablespoon smoked paprika
½ teaspoon cayenne pepper
1-pound skinless, boneless chicken thighs
½ cup (or more) vegetable oil
3-ounces low-sodium chicken sausage
⅓ cup all-purpose flour
1 medium (110 grams) onion, finely chopped
1 medium (119 grams) green bell peppers, finely chopped
1 medium (40 grams) celery stalk, finely chopped
1 tablespoon garlic, minced
2 cups low-sodium chicken broth
2 bay leaves
1 teaspoon fresh thyme, chopped
2 cups okra, fresh (or frozen, thawed), ½ inch thick slices
1 ½ teaspoons Worcestershire sauce
1 teaspoon hot sauce (preferably Crystal)
6 cups steamed rice, pre-cooked
1 ½ teaspoon filé powder (Creole seasoning, optional, not included in the nutrient analysis)
6 cups steamed rice, pre-cooked
Special Equipment:
Fine-mesh sieve
Instructions
- Combine salt, black pepper, paprika and cayenne pepper in a small bowl. Sprinkle onto the chicken thighs and pat with your fingers so it sticks.
- Heat ½ cup oil in a large heavy pot over medium heat. Working in batches, sear chicken until golden brown, about 5 minutes per side. Transfer to a plate.
- Add sausage to pot; cook until browned, about 4 minutes per side. Transfer to the plate with the chicken.
- Strain drippings from pot through a fine-mesh sieve into a measuring cup. Add additional oil if needed to measure ⅓ cup. Clean out the pot and return to the stove.
- Pour the oil into the pot and heat over medium heat. Whisk in flour and continue whisking constantly until roux (fat mixture) is a chocolate brown color, approximately 15 to 20 minutes.
- Reduce heat to low and add onion, bell pepper, and celery. Stir occasionally, until soft, about 10 minutes.
- Add garlic and cook one more minute.
- Whisk in broth slowly. Add bay leaves, thyme, and reserved chicken and sausage.
- Bring to a boil; reduce heat to low and simmer gently, skimming fat from surface and stirring occasionally, about 45 minutes.
- Stir in 1 cup okra, Worcestershire, and hot sauce. Simmer until chicken is very tender and flavors meld, about 45 minutes.
- Stir in remaining 1 cup okra and filé powder (if using); simmer about 5 minutes.
- Remove from heat.
- Serve in individual bowls with ¾ cup of rice on top.
Cooking Tip
Can be made 2 days ahead. Let cool slightly; chill uncovered until cold. Cover and keep chilled. Reheat before serving with cooked white rice.
Recipe Contributed by FamilyCook Productions
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