Serves 6
60 min
Chicken Gumbo
Recipe GLPR5c1f33e2e72e1b
A classic Louisiana-style chicken gumbo featuring tender chicken thighs and drumsticks combined with Andouille sausage, a dark roux base, and the holy trinity of onions, celery, and bell peppers. Okra adds authentic texture and body to this warming, aromatic stew, best served over white rice.
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Ingredients
2 pounds Chicken thighs and drumsticks
Kosher salt
Freshly ground black pepper
1 tablespoon Vegetable oil
12 ounces Andouille sausage, sliced
3 tablespoons Bacon fat or unsalted butter
½ cup All-purpose flour
1 Onion, chopped
1 Green bell pepper, chopped
3 Celery stalks, chopped
6 cups Chicken stock or low-sodium chicken broth
4 cups Water
1 pound Fresh or frozen okra
2 Scallions, chopped
Cooked white rice for serving
Directions
Pat the chicken thighs and drumsticks dry with paper towels. Season all pieces generously with kosher salt and freshly ground black pepper on both sides.
Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Once hot, working in batches to avoid crowding, sear the chicken pieces until golden brown on both sides, about 4–5 minutes per side. Transfer the browned chicken to a plate and set aside.
In the same pot, add the sliced Andouille sausage and cook over medium-high heat, stirring occasionally, until the sausage releases its oils and browns slightly, about 5 minutes. Remove the sausage to a separate plate.
Reduce heat to medium and add the bacon fat or unsalted butter to the pot. Once melted and foamy, sprinkle in the all-purpose flour and stir constantly with a wooden spoon, scraping the bottom of the pot to incorporate the browned bits. Continue cooking and stirring until the roux turns a deep chocolate brown color, about 8–10 minutes. Be careful not to burn it.
Add the chopped onion, green bell pepper, and celery to the roux and stir well. Cook, stirring frequently, until the vegetables soften and release their aromatics, about 5 minutes.
Gradually pour in the chicken stock and water while stirring to smooth out any lumps from the roux. Bring the mixture to a gentle boil.
Return the browned chicken pieces and cooked sausage to the pot. Reduce heat to a low simmer, cover partially, and cook for about 15 minutes until the chicken reaches an internal temperature of 165°F.
Stir in the fresh or frozen okra and continue simmering uncovered for an additional 10 minutes, or until the okra is tender and the flavors have melded.
Taste the gumbo and adjust the seasoning with additional salt and pepper as needed. Ladle into serving bowls and top each with a generous scoop of cooked white rice. Garnish with chopped scallions and serve immediately.
