Time: 11 o'clock.
Complexity: average
Servings: 8 - 10

Thick soup with rice and smoky chicken.

Guy Fieri knows the secret to delicious gumbo: the flour must be thoroughly toasted before adding the liquid. Don't rush! As the flour cooks, it turns a gorgeous golden brown.

Ingredients:

Gumbo

• 450 g smoked sausage, sliced
• 450 gr. andouette sausages, cut into slices
• 1/4 cup bacon fat
• 4 cups diced onion
• 2 cups diced celery
• 2 cups chopped green bell pepper
• 2 cups chopped red bell pepper
• 1/4 cup finely chopped Anaheim pepper
• 1 cup minced garlic
• 3/4 cup wheat flour
• 2 tsp cayenne pepper
• 1 teaspoon ground white pepper
• 1 tbsp. salt
• 1 tbsp. ground black pepper
• Cooked rice for serving
• Chopped parsley for garnish

Marinade

• 1 large chicken (1.8 – 2.2 kg), cut into 10 pieces, set aside the neck and wings for the broth
• 1/4 cup salt
• 3 tbsp. hot sauce
• 3 tablespoons liquid smoke
• 1 tbsp. ground black pepper

Base broth

• 1 tbsp. salt
• 1 tbsp. crushed black pepper
• 1 tbsp. vegetable oil
• 1 cup celery pieces
• 1 carrot, cut into 4 pieces
• 1 onion, cut into 4 pieces
• 1 jalapeño pepper, halved, seeds removed
• 1.5 tbsp liquid smoke

Substituting ingredients
Measuring containers used

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.

Recipes with similar ingredients

chicken, celery, carrot, onions, jalapeno pepper, liquid smoke, andouille sausage, bacon, rice, parsley

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Preparation:

Step 1
• Marinate the chickenIn a large zip-top bag, combine the chicken pieces, salt, hot sauce, liquid smoke, and black pepper with 4 cups of water and place inside. Marinate the meat in the refrigerator for 8-12 hours. Then drain the marinade.
Step 2
• Prepare the brothIf you have time, let the chicken dry for 30 minutes before cooking. This will create a better crust on the chicken and crispier bits on the bottom of the pan, which ultimately adds more flavor to the gumbo.
Step 3
• Season the chicken pieces, including the neck, back and wings, with salt and pepper.
  
  Heat oil in a large Dutch oven over high heat until sizzling. Add the chicken pieces and fry on all sides, turning as needed. Add the celery, carrots, onion, and jalapeño and continue frying for 10 minutes.
  
  Add 4 liters of water and liquid smoke and bring to a boil, then reduce heat to maintain a simmer. Cook for 1.5 hours, stirring occasionally.
Step 4
• After 1 hour and 30 minutes, remove the chicken. Strain the broth. When the chicken is cool enough to the touch, remove the meat from the bones and shred, discarding the fat and bones.
Step 5
• Make gumboTo cook: In a large Dutch oven over medium-high heat, add the sausage and cook until the fat has rendered, about 5 minutes. Remove the sausage from the pan and set aside. Stir in the bacon grease and, when sizzling, add the onion, celery, bell pepper, and Anaheim pepper. Cook, stirring frequently, until the onions begin to color, 10 to 12 minutes.
Step 6
• Add the garlic and cook for another 2 to 3 minutes, being careful not to burn it. Add the flour, 1/4 cup at a time, stirring constantly. Cook, stirring, until the mixture is deep golden, 11 to 13 minutes. Add the broth, 1 cup at a time, stirring well after each addition, for a total of 6 cups.
Step 7
• Add the sausage, shredded chicken, cayenne, and white pepper to the pot. Heat and season with salt and black pepper. If the gumbo is too thick, add a small amount of broth, adding incrementally until the desired consistency is reached.
  
  Serve gumbo over rice and garnish with parsley.

Votes: 6