Gumbo
A rich, deeply flavoured Southern stew of chicken, andouille sausage, okra, and prawns, built on a dark roux and finished with rice. A proper project that's absolutely worth it.
Ingredients
- 2 lb chicken thighs, boneless, sliced
- 14 oz smoked andouille sausage, sliced
- 2 onions, chopped
- 4 celery stalks, chopped (include the leaves)
- 2 green peppers, chopped
- 4 cloves garlic
- 3 tablespoons cajun seasoning (see notes)
- Chilli flakes to taste (optional — skip if you prefer less heat)
- 4 sprigs fresh thyme
- 2 tablespoons plain flour (for the roux)
- 10-20 okra, topped, tailed, and sliced
- 1 litre (4 cups) chicken stock
- 14 oz large raw prawns (shrimp)
- Salt and pepper
- {"To serve"=>"cooked rice, spring onions, cilantro, parsley"}
Instructions
- Brown the chicken in batches in a large heavy pot over high heat. Set aside. Add the andouille sausage to the same pot, brown briefly, and set aside.
- In the same pot, sauté the onions for a few minutes until starting to soften.
- Add the celery, green peppers, garlic, cajun seasoning, chilli flakes (if using), and thyme. Cook for a few more minutes.
- Sprinkle the flour over the vegetables. Stir and cook continuously until the roux turns a dark chocolate colour — this is the key to depth of flavour. Don't rush it and don't let it burn.
- Return the chicken and sausage to the pot. Add the okra and stir everything together.
- Pour in the chicken stock. Bring to a simmer and cook gently for 15 minutes.
- Add the prawns and cook for a further few minutes until just cooked through.
- Taste and adjust seasoning. Serve over rice, garnished with spring onions, cilantro, and parsley.
Notes
- The roux: This is the heart of gumbo — cooking the flour until it’s the colour of dark chocolate gives the dish its distinctive deep flavour. Stir constantly and keep the heat medium.
- Cajun seasoning: Mix your own — 2 tsp each of paprika, garlic powder, and oregano; 1 tsp each of salt, onion powder, and black pepper; 2 tsp cayenne.
- Cajun vs Creole: Cajun gumbo traditionally has no okra and is less spicy. Creole gumbo includes tomatoes and is saucier. This leans Cajun.
- Okra: Acts as a natural thickener as well as adding flavour. Don’t skip it if you can help it.
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