Gumbo

Gumbo Dish Guide         

For the Gumbo

4 bone-in, skin-on chicken thighs

4 strips of bacon cut into 1” pieces

½ lb andouille sausage

1 lb peeled and deveined shrimp

¾ cup AP flour

Cajun seasoning (to taste)

6 cups chicken stock

1 cup water

1 red bell pepper, diced

1 white onion, diced

2-3 ribs of celery, diced

1 jalapeno, diced (seeds removed for less heat)

1 t thyme leaves

4-5 cloves of garlic, minced or crushed

2 bay leaves

1 T gumbo file

1 and 1/2 cups frozen okra

1 14 oz can diced tomatoes

¼ cup Texas Pete (optional)

Olive oil as needed for the roux

White rice and green onions for serving.

In a large pot over medium heat cook the bacon until crisp and the fat has rendered.  Remove the bacon and reserve.  Place the chicken thighs in the bacon fat and cook for 5-7 min on each side.  Make sure the chicken skin is somewhat brown and fat is rendering.  Remove and set aside.  Add the sausage and cook 5-7 minutes until fat has rendered and the edges are getting brown.  Remove and set aside.  Add the flour and whisk to combine the fat and flour.  It should be the consistency of heavy cream.   If you need more fat add olive oil until you reach the proper consistency.  Cook over medium to medium low heat for 25-35 minutes or until the roux develops a nutty aroma and a milk-chocolate color.  The darker the roux gets the more flavorful it will be but less thickening power it will have.

Add the bell pepper, jalapeno, onion and celery and cook for 5 minutes in the roux until the vegetables begin to soften.  Season as desired with Cajun seasoning or salt and pepper.  Add in 4-5 cloves of crushed garlic and cook for 1 minute.  Add the stock and water and stir vigorously to incorporate the roux and the liquid.  Add the thyme, bay leaves and tomatoes and return the chicken to the pot.  Cover and cook over medium low heat for 30 minutes to fully cook the chicken and allow the flavors to develop. 

Remove the chicken to a plate and let cool briefly.  Add the file powder and continue to let the gumbo simmer slowly.  Add the frozen (or fresh) okra. Once you can handle the chicken, remove the skin and shred the meat and return it to the pot.  Add back the sausage and bacon and add in 1 lb. of raw peeled and deveined shrimp.  Cook for 3-5 minutes or until the shrimp have just turned opaque and cooked through.  Check for final seasoning adjustments and (optionally) add ¼ cup of Texas Pete or the hot sauce of your choice.

Serve over white rice and garnish with green onions.

Dish Notes

If you need to scale this recipe up or down simply remember the 1:1 ratio of fat and flour for the roux. Any meats or seafood can be used. It is very easy to burn a roux so make sure you tend to the pot almost constantly and stir or whisk often.