American · Dinner
Chicken Gumbo
Chicken gumbo is a Louisiana soup built on a dark roux of flour and oil, thickened with sliced okra and layered with the holy trinity of onion, bell pepper, and celery. Chicken thigh and andouille sausage simmer in stock seasoned with thyme and bay, served over rice.
$4
25 minsPrep
75 minsCook
100 minsTotal
MediumLevel
Nutrition per serving
775Calories
47.5gProtein
45.7gFat
40.9gCarbs
4.9gSugar
4.4gFiber
1146mgSodium
231mgChol
11.3gSat Fat
612mgPotassium
89mgCalcium
3.2mgIron
1.1mcgVitamin B12
18mgVitamin C
protein-rich
rich-umami
hidden-gems
Instructions
1
Prep
Dice the chicken thigh, slice the andouille and okra, chop the onion, bell pepper, and celery, and mince the garlic.
2
Toast
Whisk the flour and oil in a heavy pot over medium-low heat, stirring constantly for 20 minutes until the roux turns milk-chocolate brown.
3
Sweat
Tip the onion, bell pepper, and celery into the dark roux and cook over medium heat for 6 minutes until the vegetables soften and turn glossy.
4
Bloom
Stir the garlic, thyme, and cayenne into the roux and cook over medium heat for 1 minute until the raw garlic smell fades.
5
Simmer
Whisk in the chicken stock, then add chicken thigh, andouille, okra, and bay leaf. Simmer gently over medium-low heat for 40 minutes until chicken is tender.
6
Plate
Skim surface oil, spoon the cooked white rice into a bowl, ladle the gumbo over, and scatter the sliced scallions on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g chicken thigh
- 4 oz114g andouille sausage
- 6 tbsp48g all-purpose flour
- 6 tbsp90ml vegetable oil
- 6 oz170g okra
- 2/3 cup100g onion
- 2/3 cup100g bell pepper
- 1/2 cup70g celery
- 4 cloves4 cloves garlic
- 4 cups960ml chicken stock
- 1 tsp1 tsp dried thyme
- 22 bay leaf
- 1/2 tsp1/2 tsp cayenne
- 44 scallions
- 1 1/3 cup220g cooked white rice
