Gumbo

I love a good gumbo. I’ve made several variations in the past. I came across this version from Chef Frank Brigtsen, and I just had to make it (a few times now, actually). It takes a lot of time, but it is by far the best gumbo I’ve ever had. You could shortcut some of the process (say, by using rotisserie chicken or store-bought chicken broth), but I don’t think you’ll be as happy with the end result.

This gumbo is worth every minute it takes to make. It is absolutely incredible, with the most unbelievable richest flavor.

Gumbo

I admit, I used more than the original recipe called for because I’m addicted to andouille. If you want to shave a little time off the recipe see my notes below for using precooked chicken or store-bought roux.

Also try my low-carb gumbo.

Gumbo
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5 from 1 vote

Gumbo

This gumbo is worth every minute it takes to make. It is absolutely incredible, with the most unbelievable richest flavor.
Course Main
Cuisine Cajun
Keyword gumbo
Prep Time 1 hour
Cook Time 4 hours
Total Time 5 hours
Servings 12
Calories 1200kcal

Ingredients

  • 1-2 pounds fresh andouille sausage or a little more, sliced into 1/4" thick rounds
  • 2 tablespoons olive oil
  • 4 cups yellow onions chopped
  • 3 cups celery chopped
  • 1 cup green bell pepper chopped
  • 1/2 cup red bell pepper chopped
  • 1/2 cup yellow bell pepper chopped
  • 2 bay leaves
  • 1 tablespoon garlic minced
  • 4 teaspoons salt
  • 1/4 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon cayenne pepper
  • 3 tablespoons file powder
  • 12 cups chicken stock
  • 1 whole chicken cut into parts (see my first note)
  • 4 tablespoons Creole seasoning
  • 3 cups all-purpose flour see my second note
  • 4 cups vegetable oil
  • 4 cups cooked rice

Instructions

  • First note: You can substitute rotisserie chicken, but if you have the time, frying the chicken fresh makes a world of difference.
  • Second note: You can skip making your own roux and add 3/4-1 cup of store-bought roux. I recommend making your own, but it does take time and you definitely don’t want to burn it if you do.
  • Preheat your oven to 350 F. Place the sausage slices onto baking pans and bake until they are starting to brown on the edges, 30-45 minutes. Remove from oven.
  • Heat the olive oil in a very large pot over medium high heat. Add in 3 cups of the onion, 2 cups of the celery, and 1 1/2 cups of the peppers. Also add the bay leaf. Cook until the onions start to brown, 15-20 minutes.
  • Add the remaining onion, celery and bell pepper. Reduce heat to medium and cook another 2-3 minutes or until the onion you just added starts to turn clear.
  • Stir in the garlic, salt, thyme, black and white pepper, cayenne, and file. Reduce heat to low and cook another 3-4 minutes.
  • Add in the chicken stock and sausage. Bring to a boil and reduce heat to a simmer. Cook for 1 hour, stirring occasionally and skimming off any oil off of the surface.
  • If you are using precooked chicken, skip down to step #13.
  • Meanwhile, heat the vegetable oil over medium high heat. Combine 2 cups of the flour and 4 teaspoons of Creole seasoning in a shallow bowl.
  • Season the chicken with Creole seasoning. Working in batches, dredge the chicken in the flour mixture and fry until brown and crispy, about 5 minutes per side. Remove to a paper towel lined plate.
  • Add the chicken to the pot and continue simmering another 45 minutes or until the chicken is done and is starting to fall off of the bone.
  • Remove the chicken pieces and let cool. Remove the skin. Remove the meat from the bones and shred.
  • If you are using store bought roux, skip to step #16.
  • Once the oil from frying the chicken has cooled slightly, pour the oil through a sieve. You need just over 3/4 cups of oil to make a roux.
  • Heat the frying pan and add the oil back in. Slowly whisk in 1 cup of the flour. Bring to a simmer, and stir constantly for 15-20 minutes or until the roux is the color of brown chocolate. Remove from heat and let cool for 15 minutes.
  • Bring pot back to a boil and skim off any oil.
  • Slowly add the roux to the pot, stirring constantly. Reduce heat to a simmer and simmer another 30 minutes.
  • Serve over cooked rice.

Nutrition

Calories: 1200kcal | Carbohydrates: 56g | Protein: 31g | Fat: 97g | Saturated Fat: 66g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 1547mg | Potassium: 766mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1197IU | Vitamin C: 37mg | Calcium: 60mg | Iron: 4mg

Nutritional values are approximate.

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