A deep and smoky Louisiana gumbo built around a brown roux, tender chicken, smoked sausage, okra, and long-grain rice. The sauce is dark, thick, and fragrant, with a generous Creole flavor that calls for a big spoon.
Ingredients
- 500 g chicken pieces
- 220 g smoked sausage
- 250 g fresh okra
- 1 piece yellow onion
- 2 pieces celery stalk
- 1 piece green bell pepper
- 2 cloves garlic
- 50 g wheat flour
- 50 ml neutral oil
- 1.2 l chicken broth
- 320 g long-grain rice
- 1 tsp dried thyme
- 1 leaf bay leaf
- 1 tsp smoked paprika
- 1/4 tsp Cayenne pepper
- to taste fine salt
- to taste ground black pepper
- 0.5 bunches flat-leaf parsley
- to taste Louisiana hot sauce
Method
- Dice the onion, celery, and green bell pepper, chop the garlic, slice the okra into rounds, and slice the smoked sausage; everything must be ready before starting the roux.
- Heat the neutral oil in a large Dutch oven over medium heat, add the flour, and stir constantly until you get a milk-chocolate brown roux that is smooth and very fragrant, about 20 to 30 min.
- Immediately add the onion, celery, and bell pepper to the hot roux, then stir until the vegetables soften and smell sweet and toasted, about 5 min.
- Stir in the garlic, thyme, bay leaf, smoked paprika, and cayenne pepper, then mix briefly until the spices are fragrant without burning.
- Add the chicken and smoked sausage, coat them well with the spiced roux, and cook until the surface of the chicken is no longer raw.
- Gradually pour in the chicken broth while stirring to loosen the roux, then scrape the bottom of the Dutch oven until you have a smooth, dark sauce.
- Add the okra, salt lightly, add pepper, and simmer uncovered until the chicken is tender, the sauce thickens, and small beads of fat rise to the surface, about 1 h.
- While the gumbo simmers, cook the long-grain rice separately until tender but still separated, then keep warm.
- Remove the bay leaf, taste, and adjust the salt, pepper, and heat; the gumbo should be smoky, well-rounded, slightly spicy, and thick enough to coat a spoon.
- Serve the piping hot gumbo over the rice, finishing with chopped flat-leaf parsley and a few drops of hot sauce at the table.
Nutrition
Per serving
- Energy
- 777.9 kcal
- Protein
- 53.76 g
- Carbohydrate
- 81.97 g
- Fat
- 24.72 g
- Fibre
- 5.22 g
- Calcium
- 57.77 mg
- Iron
- 2.77 mg
- Magnesium
- 25.45 mg
