chicken-gumbo

2024-10-24
Tieghan Gerard
all recipes

Ingredients

roux

  • 1 c. canola oil
  • 1 c. all-purpose flour

veggies

  • 1 ct. red pepper diced
  • 1 ct. green pepper diced
  • 1 ct. yellow pepper diced
  • 2 ct. celery stalks diced
  • 4 ct. garlic cloves minced
  • 1 ct. onion diced
  • 1 ct zucchini diced

seasoning

  • 1 Tbsp. dried oregano
  • 1 Tbsp. dried thyme
  • 1 Tbsp. dried basil
  • 1 Tbsp. creole seasoning
  • 1 tsp. chili powder
  • 1-2 tsp. cayenne pepper
  • 1 Tbsp. black pepper
  • 2 tsp. salt

broth

  • 1 ct. large can diced tomatoes 14 oz.
  • 8 c. chicken broth
  • 1.5 lbs. andouille chicken sausage sliced + halved again into half circles
  • 3 ct. boneless skinless chicken

serving

  • white rice for serving

Directions

veggies

In a large bowl combine and set aside:

  • 3 ct. chopped peppers (red, green and orange).
  • 2 ct. chopped celery stalks.
  • 4 ct. garlic cloves minced.
  • 1 ct. chopped onion.
  • 1 ct zucchini.

seasoning

In a medium bowl combine and set aside:

  • 1 Tbsp. dried oregano.
  • 1 Tbsp. dried thyme.
  • 1 Tbsp. dried basil.
  • 1 Tbsp. creole seasoning.
  • 1 tsp. chili powder.
  • 1-2 tsp. cayenne pepper.
  • 1 Tbsp. black pepper.
  • 2 tsp. salt.

roux

  • heat a large heavy bottom soup pot over medium-low heat.
  • add and whisk:
  • 1 c. canola oil.
  • 1 c. all-purpose flour.
  • stir the roux EVERY 15-25 SECONDS.
  • continue to gently brown flour without burning it until the mixture turns the color of peanut butter or a dark caramel. This can take 30 minutes or so but it is the heart of the recipe.
  • add all your vegetables.
  • The roux will bubble and thicken up immediately into a paste which coats the vegetables.
  • let the veggies cook over medium heat for about 10 minutes, stirring every couple minutes or so.
  • Sprinkle spice mixture over the vegetables, stir and cook 3-5 minutes longer.

broth

  • add to the pot:
  • 1 ct. large can diced tomatoes 14 oz.
  • 8 c. chicken broth.
  • 1.5 lbs. andouille chicken sausage sliced + halved again into half circles.
  • 3 ct. boneless skinless chicken.
  • bring to a boil, reduce the heat and simmer, covered for at least 3 hours or up to all day (the longer the better for flavors to blend). The gumbo should be the consistency of stew. If too much of the liquid evaporates add water to thin and if there is too much liquid leave the top off the soup and cook 30 minutes longer.
  • once the meat has cooked through, skim fat from top and lightly shred the chicken.
  • serve over rice.