Traditional chicken gumbo

Votes: 1

Time: 1 hour 50 min.
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 533, total fat 30 G., saturated fats 5 G., proteins 43 G., carbohydrates 24 G., fiber 2 G., cholesterol 237 mg, sodium 1061 mg, sugar 5 G.

Traditional gumbo with chicken, vegetables, French sausage, and shrimp is the perfect excuse to throw a small party, just like they do in Louisiana. Invite your closest friends and treat everyone to this rich and flavorful dish, just like it's made in the birthplace of gumbo.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

0.5 cup + 1 tablespoon vegetable oil
0.5 cups flour
220 g andouille sausage, cut into 1 cm thick pieces.
700 g skinless and boneless chicken thighs, cut into 4 pieces each
1 tbsp tomato paste
2 stalks celery, chopped (about 1 cup)
1 large onion, chopped (about 2 cups)
1 green bell pepper, diced (about 1 1/2 cups)
1/4 tsp cayenne pepper
4 cloves garlic, finely chopped
4 cups chicken broth
2 tbsp. pickling seasoning
700 g of medium shrimp (21-25 pcs.), peeled, deveined and shelled
0.5 tsp sassafras powder
Hot boiled white rice, for serving
Special equipment: a piece of gauze and kitchen string

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: chicken thighs, andouille sausage, sweet pepper, shrimps, allspice, turmeric, carnation, coriander, cinnamon

Cooking the dish according to the recipe:

In a cast-iron or other heavy-bottomed skillet, heat 1/2 cup vegetable oil over medium-high heat. Add the flour and stir until smooth and just beginning to darken. Reduce the heat to medium-low and continue cooking, stirring occasionally, until the mixture is the color of peanut butter, 15 minutes. Set the roux aside.
Meanwhile, heat the remaining 1 tablespoon vegetable oil in a Dutch oven or large saucepan over medium heat. Add the sausage and cook, stirring occasionally, until the fat has rendered and the sausage is browned. Transfer it to a bowl with a slotted spoon. Sprinkle the chicken pieces with 1 teaspoon salt and 1/4 teaspoon black pepper and cook over medium heat in the same fat in the Dutch oven. Transfer the chicken to the bowl with the sausage. Add the tomato paste and stir until smooth (be careful not to burn it), about 1 minute. Add the celery, onion, bell pepper, and cayenne pepper to the pan and continue cooking until the vegetables are softened, about 10 minutes. Add the garlic and cook until fragrant, about 30 seconds.

Add the chicken broth and 2 cups of water and bring to a boil. Slowly whisk in the roux, a little at a time, until fully incorporated. Tie the pickling spices in a piece of cheesecloth and add them to the pot along with the chicken and sausage. Simmer until the liquid thickens and the flavors meld, about 45 minutes.
Add the shrimp and sassafras and simmer over low heat until the shrimp are cooked through and the gumbo has thickened, about 5 minutes. Remove the spice bag. Taste the gumbo and adjust the seasoning with salt and pepper if needed. Serve with rice.

Spices for pickles:
Pickling spice typically contains chili pepper, coriander, cumin, ginger, black pepper, allspice, cinnamon, bay leaf, brown mustard, yellow mustard, cloves, and turmeric. You can mix your own spices if you can't find a pre-made mix.

Categories: