Recipe Index

Ingredients

• Whole chicken (quantity token garbled in the source card as displayed)
• 1 gallon water
• 2 large peeled small diced yellow onions
• 1 1/2 pounds andouille sausage, cut into 1/4 inch thick slices
• 3/4 cup vegetable oil + 3 tablespoons
• 4 ribs small diced celery
• 1 seeded and small diced red bell pepper
• 1 seeded and small diced green bell pepper
• 5 finely minced cloves of garlic
• 1 cup all-purpose flour
• 2 tablespoons Cajun seasonings
• 2 bay leaves
• 1 pound thick cut sliced fresh or frozen okra
• gumbo file, for garnish
• cooked long grain rice, for garnish
• sea salt and pepper to taste

Method

1. Simmer the whole chicken in the gallon of water over low to medium heat for 75 to 90 minutes, until the meat is completely cooked through.
2. While the chicken poaches, sear the andouille slices in 3 tablespoons of the vegetable oil for 5 to 6 minutes until they carry sear marks, then set the sausage aside.
3. Cook the diced onions in the sausage pot over low heat for 45 to 60 minutes, stirring, until they caramelise deeply.
4. Add the celery and both bell peppers to the onions and cook 6 to 8 minutes over medium heat, then stir in the garlic for under a minute and take the vegetables off the heat.
5. Lift the chicken out to cool, strain its cooking liquid and keep that stock warm; pull the meat from the breasts, wings, thighs and drumsticks, discarding skin and bones, and chop it roughly.
6. Heat the remaining 3/4 cup oil in the vegetable pot, whisk in the flour a little at a time, and stir the roux steadily for about 30 minutes until it turns the colour of a dark penny.
7. Fold the cooked vegetables into the roux, sprinkle in the Cajun seasonings, and whisk in a few ladles of warm stock until the mixture looks dark and creamy.
8. Pour in the rest of the stock along with the chopped chicken, the seared andouille, the bay leaves and the sliced okra, and stir everything together.
9. Bring the gumbo to a boil so the roux thickens it, then cover and cook gently for 1 hour on low to medium heat.
10. Season with sea salt and pepper, ladle the gumbo over cooked long grain rice, and finish each bowl with a pinch of gumbo file.

Prep: 25 minutes · Cook: 3 hours 5 minutes

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data