Description
A classic Creole gumbo recipe featuring a rich roux, the holy trinity of vegetables, chicken, andouille sausage, and optional seafood, simmered to perfection and served over white rice.
Ingredients
- 1 lb boneless, skinless chicken breasts or thighs, chopped
- 1 lb andouille sausage, sliced into 1/4-inch rounds
- 3/4 cup vegetable oil (or peanut oil)
- 3/4 cup all-purpose flour
- 1 medium bell pepper, chopped
- 1 medium onion, chopped
- 1 medium celery stalk, chopped
- 3 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 2 tablespoons Creole seasoning
- 1 teaspoon cayenne pepper (optional, for extra heat)
- 6 cups chicken stock (or seafood stock)
- 3 bay leaves
- 1 teaspoon fresh thyme leaves
- 1 lb shrimp, peeled and deveined (optional)
- 1 lb crab meat (optional)
- 4 tablespoons fresh parsley, chopped, plus more for garnish
- Cooked white rice, for serving
Instructions
- Season the chopped chicken with salt and pepper.
- In a large, heavy-bottomed pot or Dutch oven, heat a tablespoon of olive oil over medium-high heat. Sear the chicken until browned, then remove and set aside. Add the sliced andouille sausage to the pot and cook until lightly browned. Remove and set aside with the chicken.
- Add the vegetable oil to the pot, then gradually whisk in the flour to create a roux. Cook over medium heat, stirring constantly, for 15-20 minutes until the roux achieves a rich, deep brown color, similar to milk chocolate. This is a critical step for flavor development.
- Once the roux is ready, add the chopped bell pepper, onion, and celery (the ‘holy trinity’) to the pot. Sauté for about 5 minutes until the vegetables soften. Stir in the minced garlic for another minute until fragrant.
- Return the seared chicken and andouille to the pot. Stir to combine with the vegetables and roux.
- Pour in the crushed tomatoes, chicken stock, Creole seasoning, cayenne pepper (if using), bay leaves, and fresh thyme. Scrape the bottom of the pot to loosen any browned bits.
- Bring the gumbo to a boil, then reduce the heat to low, cover, and simmer for at least 1 hour to allow the flavors to meld and deepen. Stir occasionally.
- If using, add the peeled shrimp and crab meat to the simmering gumbo during the last 15-20 minutes of cooking, or until the seafood is just cooked through.
- Stir in 4 tablespoons of fresh chopped parsley. Taste and adjust seasonings as needed.
- Serve the Creole Gumbo hot over white rice, garnished with additional fresh parsley. Filé powder can be added to individual servings as a thickener and flavor enhancer if desired.
Notes
- The roux is a critical step; stir constantly to avoid burning and achieve the desired deep brown color.
- Seafood is optional; adjust based on preference or availability.
- Filé powder can be added at serving for thickening and extra flavor, but do not boil after adding.
- Remove bay leaves before serving.