Servings: 8 people
Calories: 621kcal
Ingredients
For The Chicken
- 1 pound Chicken pieces 3-4 leg quarters (leg + thigh)
- 1 teaspoon Dried Basil
- 1 teaspoon Dried Oregano
- 1 teaspoon Dried Thyme
- 1 teaspoon Onion Powder
- ½ teaspoon Garlic Powder
- 1 teaspoon Smoked Paprika
- ¼ teaspoon Cayenne
- 1 teaspoon Kosher Salt
- 1 teaspoon Black Pepper
For The Gumbo
- 1 pound Andouille Sausage diced
- 1 pound Smoked Sausage sliced at angles
- 2 large Celery stalks
- 1 large Onion
- 2 medium Red and Green Bell Peppers
- 2 Quarts Chicken Stock
- 3 tablespoons Worcestershire Sauce
- 2 tablespoons hot sauce
- 10 oz bag Frozen Okra
- 8 Garlic cloves
- 1 Bay leaf
For The Roux
- 1 cup Flour
Instructions
For the Chicken
- Mix dry seasonings together in a small mixing bowl. Set aside.
- Season the chicken legs with about two tablespoons of creole spice mix. Let sit refrigerated for at least 30 minutes. Remove from the fridge and allow to reach room temperature.
- Heat cast iron skillet over medium heat. Add some oil then add the chicken skin side down. Render the fat from the thighs. To help with rendering add weight either with a smaller heavy skillet or plate. Flip and repeat until both sides are well browned. Set chicken aside. Reserve the rendered fat for making the roux.
- Using two forks or your hands pull chicken from the bones and shred into strips.
For the roux
- Heat the skillet (containing the rendered fat). Add the flour to the rendered fat. Add some additional oil (vegetable oil, lard, or duck fat) if necessary to get to a 1:1 ratio fat to flour. Stir often to prevent burning. Cook until roux is a dark chocolate color. For a faster, easier way to make your roux recipe you can bake in the oven which is what I do often.
- Add diced onions, mix well and cook until onions caramelize. Add green peppers and celery sauteing for 2-3 minutes. Mix well.
Make The Gumbo
- In a large dutch oven cook sausage, red bell peppers, and minced garlic. Add roux mixture, Worcestershire sauce, hot sauce, half the remaining spices, bay leaf, and chicken stock. Add the chicken back. Mix well with wooden spoon and simmer covered for about 1 hour stirring occasionally.
- Remove the cooked chicken and pull chicken meat away then add shredded chicken pieces back to pot with okra, plus the remaining spices and cook for 30 minutes more.
- Serve with white rice and garnish with sliced green onion.
Video
Notes
- Make your own homemade chicken broth. It's not difficult to make and the flavor reward is so worth it!
- Save time and effort by baking your roux. Follow the recipe here:
- Leftover rotisserie chicken is another time-saver!
- I prefer dark chicken meat to white pieces like chicken breast
- Go for high quality sausage. I like a smoky andouille sausage myself. The smokiness and spices in the sausage will infuse the gumbo with a distinctive and delicious flavor.
- The okra acts as a thickener among other things. However if you want even more thickening you can add green filé powder.
- Master the Roux: Achieving the perfect roux is an art. Cook it patiently until it reaches a rich, dark brown color. This not only thickens the gumbo but also imparts a nutty flavor that elevates the overall taste.
- Layered Spices: Build complexity by layering spices at different stages of cooking. Add herbs like thyme, bay leaves, and cayenne pepper at various points to allow their flavors to infuse into the dish.
- Quality Stock or Broth: Use a high-quality chicken or seafood stock to intensify the flavor. If making your own, simmering bones, vegetables, and aromatics for an extended period enhances the depth of the broth.
- Sear Meats Before Adding: Sear the chicken and sausage before incorporating them into the gumbo. This enhances the Maillard reaction, contributing a rich, savory depth to the overall flavor.
- Adjust Seasonings Thoughtfully: Taste as you go and adjust seasonings accordingly. Allow the gumbo to simmer and flavors to meld before making final adjustments. Be mindful of salt, as some ingredients may already contribute saltiness.
- Let It Rest: Like a fine wine, gumbo often improves with time. Letting it rest for a bit before serving allows the flavors to marry and intensify.
Nutrition
Calories: 621kcal | Carbohydrates: 32g | Protein: 34g | Fat: 40g | Saturated Fat: 13g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Trans Fat: 0.2g | Cholesterol: 125mg | Sodium: 1774mg | Potassium: 928mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1446IU | Vitamin C: 53mg | Calcium: 83mg | Iron: 4mg
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