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Yields:
6 serving(s)
Prep Time:
1 hr 15 mins
Total Time:
3 hrs
When you want something warm, hearty, and delicious, a big bowl of gumbo always hits the spot. This version of the Cajun stew is dark, thick, and rich with lots of shredded chicken and andouille sausage, and it’s served with fluffy cooked white rice. Quick poll: are you a rice-on-the-bottom or rice-on-the-top kind of person? I like it scooped on top!
I love making a pot on a chilly winter night, but it also makes a great game day food if you're looking for something for the Super Bowl or a fall tailgate. It's one of the best Mardi Gras recipes, too!
If you've ever made gumbo, you know that the success of the dish all comes down to the roux. If the roux is too light, your gumbo lacks flavor. But it can also burn, so the key is to never stop stirring until you reach a milk chocolate color. On my stovetop, this takes between 10 and 15 minutes, but keep a careful eye on it because every stove is different. Patience is key! Making a roux is extremely simple, so don't be nervous. Just follow the instructions and you'll be set.
Can you make gumbo with rotisserie chicken?
Yes! If you’re looking for a speedier option, grab a rotisserie chicken and chicken broth (or stock) from the grocery store. You’ll need about 4 cups of shredded chicken and about 7 cups of chicken broth. The recipe calls for 6 cups of broth, but I like to have a little extra on hand in case the gumbo needs thinning out.
Can you add seafood to this gumbo?
Sure! Shrimp is a great addition. Add about 1 pound of large, peeled and deveined shrimp during the last 5 minutes of cooking. Shrimp cook quickly, so adding them at the end ensures they’re just done without turning rubbery.
What is filé powder?
Filé powder is a classic ingredient in Creole and Cajun cooking. It's made from the dried and ground leaves of the sassafras tree, and adds a certain earthy flavor and slight thickness to stew recipes like gumbo. (Some gumbo recipes skip the filé powder and rely on okra to help thicken it instead.) You can find filé powder at most grocery stores on the spice aisle. If you can't find it, don't worry. The gumbo will still be delicious without it!
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Ingredients
- 1 (4-pound) chicken, cut into 8 pieces
- 1 Tbsp. kosher salt, plus 1/2 teaspoon, plus more to taste
- 12 to 14 ounces andouille sausage, sliced 1/2-inch thick
- 3/4 cup vegetable oil
- 3/4 cup all-purpose flour
- 6 garlic cloves, finely chopped
- 3 celery stalks, chopped
- 1 green bell pepper, chopped
- 1 yellow onion, chopped
- 1/2 tsp. black pepper
- 1 Tbsp. Cajun seasoning, plus more for serving
- 1 Tbsp. fresh thyme, chopped
- 2 bay leaves
- 2 Tbsp. Worcestershire sauce
- 2 tsp. hot sauce, plus more for serving
- 1/2 tsp. filé powder (optional)
- 4 green onions, thinly sliced, plus more for serving
- Cooked long-grain white rice, for serving
Directions
- Step 1To a large Dutch oven, add the chicken, 1 tablespoon of the salt, and 3 quarts water. Bring the chicken to a boil over medium heat. Cover, reduce the heat to medium-low, and gently simmer until the chicken is cooked through and the thickest part of a piece registers 165°F on an instant-read thermometer, 20 to 25 minutes.
- Step 2Allow the chicken to cool in the cooking liquid for at least 15 minutes, then remove to a plate. Strain and reserve at least 2 quarts of the cooking liquid (save the rest for another use). Remove the skin and bones from the chicken and shred the meat.
- Step 3Return the Dutch oven to medium heat. Add the andouille and sauté until lightly browned and fragrant, 3 to 5 minutes. Remove to a plate.
- Step 4Reduce the heat to medium-low and add the oil and flour to the drippings. Cook, whisking frequently, until the roux is toasted and resembles the color of milk chocolate, 10 to 15 minutes. Stir in the garlic, celery, bell pepper, onion, black pepper, and the remaining ½ teaspoon salt. Cook, stirring frequently, until the vegetables are tender, 5 to 7 minutes.
- Step 5Gradually whisk in 6 cups of the cooking liquid, along with the Cajun seasoning, thyme, and bay leaves. Bring to a simmer, reduce the heat to medium-low, and cook, stirring occasionally, for 15 minutes. Stir in the chicken and andouille and continue to cook, stirring occasionally, for at least 1 hour and up to 3 hours to let the flavors meld. If it gets too thick, add more reserved cooking liquid.
- Step 6Remove the bay leaves and stir in the Worcestershire sauce, hot sauce, filé powder, and green onions. Taste for salt. Serve the gumbo over rice with extra green onions, hot sauce, and Cajun seasoning for sprinkling.
Tip: Gumbo can be stored in an airtight container in the refrigerator for up to 3 days and in the freezer for up to 3 months. Let it defrost overnight in the refrigerator. Reheat on the stove until boiling, splashing in 1/4 cup water if the gumbo is too thick.
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