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.
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.
- 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
- 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.
Nutritional values are approximate.