Gumbo
A Louisiana-style chicken and andouille gumbo built on a dark roux, the aromatic trinity and a slow simmer.
Ingredients
- 700 g boneless skinless chicken thighs, cut into 4 cm pieces
- 250 g smoked andouille sausage, sliced
- 80 ml neutral oil
- 80 g plain flour
- 1 large onion (200 g), diced
- 1 green bell pepper (150 g), diced
- 2 celery stalks (100 g), diced
- 4 garlic cloves, minced
- 1.5 litres low-sodium chicken stock
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp paprika
- 1/4 tsp cayenne, optional
- 1/2 tsp black pepper
- Up to 1 tsp fine salt, to taste
- 900 g cooked white rice, to serve
- 2 scallions, sliced
Method
Brown sausage in a heavy 5-litre pot over medium heat for 4 minutes. Transfer to a plate. Pat chicken dry; brown in batches in the same pot for 5–6 minutes, adding a little of the measured oil if needed. Transfer out.
Add the remaining measured oil and flour. Cook over medium-low heat, stirring continuously across the base and corners for 25–40 minutes until deep chocolate brown. Do not leave unattended. If black specks or a burnt smell develop, discard the roux and restart.
Carefully stir onion, bell pepper and celery into the hot roux; cook 8 minutes, stirring. Add garlic for 1 minute. Keep your hands clear of splashes: roux is extremely hot.
Gradually whisk in warm stock until smooth. Add chicken, sausage, bay, thyme, paprika, pepper and optional cayenne. Bring just to a boil, then reduce to a gentle simmer.
Simmer uncovered for 40–45 minutes, stirring occasionally, until chicken is tender and reaches 74°C. Skim excess fat. Remove bay leaves; add salt only after tasting.
Serve gumbo in bowls with cooked white rice and scallions. It should be a flavorful, spoonable stew rather than a dry rice dish.