Gumbo (Louisiana chicken and sausage)

Name: Gumbo (Louisiana chicken and sausage)
Total time: 2 h
Yield: 6 servings
Cuisine: American
Ingredients: 400 g boneless chicken thighs, diced; 250 g smoked sausage (andouille or spicy smoked sausage); 4 tbsp oil; 4 tbsp flour; 1 onion, finely chopped; 1 green pepper, finely chopped; 2 stalks celery, finely chopped; 3 cloves garlic; 1 litre chicken stock; 1 tin (400 g) peeled tomatoes; 1 tsp dried thyme; 1 tsp smoked paprika; 1 bay leaf; 200 g okra (or green beans); cooked rice to serve; Cajun seasoning, salt, cayenne pepper

Time: 2 hours6 servingsapprox. 480 kcal / serving (estimated)approx. 32 g protein / serving

Gumbo is a signature dish of Louisiana: a spicy soup-stew thickened with a dark roux, with sausage, chicken and okra, ladled over rice. It is the meeting of Cajun and Creole cooking, with African, French and Native American influences. The secret is a patiently cooked, deep brown roux.

Gumbo (Louisiana chicken and sausage) (illustration)

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Method

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Heat the oil in a heavy-bottomed pot over medium heat, add the flour and cook, stirring constantly, for 20-25 minutes until the roux is dark chocolate brown. This is the base of gumbo and it must not burn.
Add the onion, pepper and celery (the Cajun holy trinity). Stir for 5 minutes until softened, then add the garlic.
Gradually pour in the hot stock, stirring constantly to avoid lumps. Add the tomatoes, thyme, paprika and bay leaf and bring to the boil.
Slice the sausage and brown it in a pan; season the chicken with Cajun seasoning and brown it too. Add both to the pot.
Simmer uncovered on low heat for 45 minutes. Add the sliced okra for the last 15 minutes.
Remove the bay leaf, season with salt and make it hot with cayenne pepper. Ladle over cooked rice and serve with sliced spring onions.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

Stir the roux constantly, it burns in seconds.
If the roux burns, start again; a bitter taste cannot be fixed.
Instead of okra you can thicken with filé powder (sassafras).
Even better the next day, as the flavours blend.

Frequently asked questions

Seafood gumbo?

Yes, add shrimp to the sausage version in the last 5 minutes.

I have no okra, what can I use?

Green beans or courgette also work, and the roux thickens the soup anyway.

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