Description
Gumbo is the most well-known dish of all Cajun meals, and this Chicken Gumbo recipe is the classic version straight from my Momma's kitchen. It's easy to follow and comes out delicious every time.
Ingredients
Units
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- 1/2 cup of Canola Oil
- 1/2 cup of all-purpose flour
- 1 large onion, chopped (1 1/2 cups)
- 2 celery stalks, chopped (1 cup)
- 1 green bell pepper, chopped (1 cup)
- 4 garlic cloves, pressed
- 1 (approximately 4-pound) chicken, cut up with skin
- 2 1/2 teaspoons salt
- 1/4 teaspoon granulated garlic powder
- 1/2 teaspoon cayenne pepper or more
- 2 tablespoons Canola oil
- 2 15-ounce cans or 32 ounces of unsalted chicken broth
- 10 ;cups water
- 1 pound sliced fresh or smoked pork/beef sausage
Instructions
- Season the chicken pieces with salt, garlic powder, and cayenne pepper, then place them in a large bowl and set aside.
- Heat 1/2 cup canola oil in a large pot over medium heat until hot; add the flour and cook the roux until it reaches the color of cocoa powder, stirring constantly to prevent burning.
- Lower the heat a little, add the vegetables to the roux, and cook for about 10 minutes, or until softened. Remove the roux and vegetables from the pot and set aside in a small bowl. Wipe the pot with a paper towel.
- Brown the chicken pieces in the gumbo pot with 2 tablespoons canola oil, then remove the chicken and return it to the large bowl.
- Pour the roux mixture into the same pot you browned the chicken in, then stir in the chicken broth and water. Simmer, with the lid on the pot (cracked to release steam), for 30 minutes.
- Add the chicken and simmer the gumbo for 30 minutes.
- Add the sausage and cook for another 15 minutes or until the chicken is tender but not falling off the bone.
- Adjust the seasoning to suit your taste,
- Garnish with fresh parsley and serve with a spoonful of steamy white rice in your gumbo bowl. You may also add a spoonful of cold potato salad beside or inside the gumbo bowl and douse it with hot sauce.
Notes
- Take your time making the roux; it should take about 10 minutes.
- Smoked sausage adds another layer of flavor, but classic fresh sausage also tastes great.
- You can buyĀ roux in a jar, but you don't have to. Following A Roux Lesson makes making a light, medium, or dark roux easy. Take your time; it only takes about 10 minutes. If you happen to burn it the first time, it's okay. Just start over. Practice makes perfect!
- A secret to gumbo's rich flavor is browning the chicken pieces in a bit of oil in the gumbo pot. Then, remove the chicken and return it to the bowl.
