This is a Cajun classic with slight mods to accommodate the spice and dark meat chicken averse members of the family (For a more accurate preparation, replace the chicken breast with thighs, and the smoked sausage with Andouille). Another case of method trumps composition, making the roux is the big difference between Gumbo and Soup.
Video Note: There was an issue with the remote microphone in the last minutes of the video, but should still be recognizable. Apologies.
Special Equipment:
Medium Large to Large Dutch oven
Ingredients:
Note: This is considered a “half batch.” Double the ingredients for the full preparation.
- 1 to 1 1/2 lb chicken, breast meat (as prepared) or chicken thighs; deboned and cubed
- 1 lb smoked sausage (as prepared) or Andouille sausage, sliced
- 1 cup flour
- 1 cup corn, sunflower, peanut or canola oil, plus 2 to 3 Tbsp extra for the roux if needed
- 4 – 6 cups low sodium chicken broth
- 8 oz okra, cleaned and sliced in 1/4″ pieces
- 4 – 6 cloves garlic, minced
- 1/2 large onion chopped
- 1 green pepper, chopped
- 2 stalks celery, chopped
- 3 bay leaves
- 1 tsp thyme
- 1 tsp Cajun seasoning
- 1/4 tsp Cayenne pepper (optional)
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
- Chopped green onion or red onion, for garnish
Directions:
Over medium heat in a large Dutch oven, add the flour and cooking oil and stir constantly for 15 to 20 minutes until the resulting roux becomes chocolatey in color. If at some point the roux becomes dry, add the extra oil and stir in.
Remove half of the roux and reserve if needed for a thicker gumbo at the end of the process.
Add the onion, green pepper and celery into the Dutch oven along with the roux and stir frequently, until the onion become transparent, about 2 minutes. Add the garlic and stir for an additional minute.
Add the chicken and combine for 2 minutes, then add 4 cups low sodium chicken broth. Stir occasionally for 5 minutes, reducing the heat to medium low. When the gumbo has liquified the roux, add the okra. Allow to come to a boil.
Add the thyme, Cajun seasoning, bay leaves, Cayenne pepper (if used), salt and pepper. Turn the heat down to low and simmer for 1 hour.
Add the sausage and adjust the level of the liquid, if necessary, by adding more chicken broth. Let simmer for 15 minutes.
Adjust the seasoning, pour over rice in a bowl and serve with the green or red onion garnish and your favorite hot sauce.
Serves 4 to 6 for this half batch recipe.
