Gumbo Chicken

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

Steven Thomas

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.

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