Gumbo is a Cajun hot-pot. The derivation for the name “Gumbo” is gombo, n’gombo, and/or kin, all west African names for okra. Not all Gumbos include okra, but when used it thickens the sauce and adds a slightly gelatinous texture. Gumbo always includes Cajun vegetables (onion, capsicum, celery), Roux and hot pepper sauce. I don’t normally have a Cajun Spice Mix handy, so this recipe includes the ingredients necessary for that as well.
Gumbo Chicken
Ingredients
Core ingredients
- 1/2 cup vegetable oil
- 1.2-1.5 kg Chicken pieces or rabbit or duck or mixed green vegetables or a mix of okra and tomatoes
- 2/3 cups flour
- 6 cups chicken stock
- 1/2 teaspoon hot pepper sauce e.g. Tabasco
- 1 tablespoon Worcestershire sauce
- 2 tablespoons tomato paste
- 1 large onion chopped
- 4 cloves garlic chopped
- 2 red or green capsicum seeded and chopped
- 4 short celery sticks chopped (about 1 cup)
- 2 bay leaves
- 1 teaspoon salt
- 2 teaspoons black pepper
- 2 teaspoons dried thyme marjoram, and/or sage (or 1-2 tablespoons fresh)
- 3 teaspoons paprika
- 2 teaspoons cayenne pepper
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cinnamon
- [Optional] Protein / Flavour
- [Optional] 2 tablespoons Filé powder don't use for Chicken and Smoked Sausage Gumbo
- Hot cooked rice
- 3 Spring onions chopped
- 1 tablespoon chopped parsley
Additional ingredients for Chicken and Smoked Sausage Gumbo
- 250-750 grams smoked sausage e.g. andouille, kielbasa, etc cut into 2.5 cm rounds
- 2 tablespoons oil
Additional ingredients for Chicken and Oyster Filé Gumbo
- 24 oysters shucked
Ingredients for Prawn with Okra and Filé Gumbo
- The main ingredient in the core recipe should be okra and tomatoes not chicken.
- 900 grams medium prawns
Additional ingredients for Chicken and Egg Gumbo
- Hardboiled eggs
Instructions
Core instructions
- Heat oil in a large heavy casserole dish
- Brown off the meat
- Remove from the pan and reserve
- With the flour make the Roux in the residual in the pan (aim for "Brown Roux")
- Gradually blend the stock into the roux
- Add the browned meat
- Add hot pepper, worcestershire sauce, tomato paste, vegetables and spices
- Stir well ensuring the Roux coats the vegetables.
- Bring to boil
- Reduce heat and simmer until the chicken is tender (~20-30 min)
- Adjust salt, pepper, and pepper sauce to taste.
- Add any optional protein / flavour and cook as instructed. If you leave this out you have a perfectly acceptable Chicken Gumbo
- Remove from heat
- Stir Filé powder into chicken mix when off the heat (unless cooking Chicken and Smoked Sausage Gumbo)
- To serve mound the rice in soup bowls
- Serve the chicken on the rice
- Garnish
- Offer extra Filé Powder and Pepper sauce
Instructions for Chicken and Smoked Sausage Gumbo
- Brown the sausages over medium heat (~5-7 min)
- Drain fat
- Add to the chicken
- Cook for 5-10 min
- Note: Don't include the optional Filé powder mentioned in the main recipe.
Instructions for for Chicken and Oyster Filé Gumbo
- Add the oysters to the gumbo
- Cook 3-5 min
- Note: You should include the optional Filé powder mentioned in the main recipe.
Instructions for Prawn with Okra and Filé Gumbo
- Add prawns
- Simmer until the prawns are just cooked (change colour)
- Note: You should include the optional Filé powder mentioned in the main recipe.
Instructions for Chicken and Egg Gumbo
- Don't include the Optional Protein step, instead add wedges of hardboiled eggs at the end.
Notes
Filé powder is the powdered leaves of the sassafras tree. It adds a tart, citrus flavour, and thickens the sauce. Never cook it as it turns into a stringy sticky mess.
Include Filé powder for:- Chicken and Oyster Filé Gumbo, Prawn with Okra and Filé Gumbo, Chicken and Egg Gumbo.
Do not include Filé powder for:- Chicken and Smoked Sausage Gumbo.
Include Filé powder for:- Chicken and Oyster Filé Gumbo, Prawn with Okra and Filé Gumbo, Chicken and Egg Gumbo.
Do not include Filé powder for:- Chicken and Smoked Sausage Gumbo.