Gumbo Chicken

31 Aug 2007   | Chicken · Main · USA

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.
 

Steven Thomas

Gumbo Chicken

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Ingredients Method Notes

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

Method
 

Core instructions
  1. Heat oil in a large heavy casserole dish
  2. Brown off the meat
  3. Remove from the pan and reserve
  4. With the flour make the Roux in the residual in the pan (aim for "Brown Roux")
  5. Gradually blend the stock into the roux
  6. Add the browned meat
  7. Add hot pepper, worcestershire sauce, tomato paste, vegetables and spices
  8. Stir well ensuring the Roux coats the vegetables.
  9. Bring to boil
  10. Reduce heat and simmer until the chicken is tender (~20-30 min)
  11. Adjust salt, pepper, and pepper sauce to taste.
  12. Add any optional protein / flavour and cook as instructed. If you leave this out you have a perfectly acceptable Chicken Gumbo
  13. Remove from heat
  14. Stir Filé powder into chicken mix when off the heat (unless cooking Chicken and Smoked Sausage Gumbo)
  15. To serve mound the rice in soup bowls
  16. Serve the chicken on the rice
  17. Garnish
  18. Offer extra Filé Powder and Pepper sauce
Instructions for Chicken and Smoked Sausage Gumbo
  1. Brown the sausages over medium heat (~5-7 min)
  2. Drain fat
  3. Add to the chicken
  4. Cook for 5-10 min
  5. Note: Don't include the optional Filé powder mentioned in the main recipe.
Instructions for for Chicken and Oyster Filé Gumbo
  1. Add the oysters to the gumbo
  2. Cook 3-5 min
  3. Note: You should include the optional Filé powder mentioned in the main recipe.
Instructions for Prawn with Okra and Filé Gumbo
  1. Add prawns
  2. Simmer until the prawns are just cooked (change colour)
  3. Note: You should include the optional Filé powder mentioned in the main recipe.
Instructions for Chicken and Egg Gumbo
  1. 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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