1 cup canola oil
1 cup flour
2 large onions, diced
1 chicken (3 ½ to 4 lbs.), cut into 10 pieces
2 tablespoons Basic Creole Spices (recipe follows), or store-bought Creole spice blend
2 pounds spicy smoked sausage, sliced ½ inch thick
2 stalks celery, diced
2 green bell peppers, seeded and diced
1 tomato, seeded and chopped
2 cloves garlic, minced
Leaves from 2 sprigs of fresh thyme
3 quarts chicken stock
2 bay leaves
6 ounces andouille sausage, chopped
2 cups sliced fresh okra, ½ -inch thick slices (or frozen)
1 tablespoon Worcestershire sauce
Salt, to taste
Freshly ground black pepper, to taste
Filé powder, to taste
Tabasco, to taste
4-6 cups cooked Basic Louisiana White Rice (recipe follows)
1. Prepare homemade chicken stock, if using (recipe below).
2. Prepare homemade Basic Creole Spices, if using (recipe below).
3. Season the chicken pieces with about 2 tablespoons of the Creole Spices while you prepare the vegetables.
4. Make sure all of your vegetables are cut, diced, chopped, minced and
ready to go before beginning the roux. You must stand at the stove and
stir the roux continuously to prevent it from burning.
5. In a large cast-iron or heavy-bottomed pan, heat canola oil over high heat. Whisk the flour into the hot oil
– it will start to sizzle. Reduce the heat to moderate, and continue
whisking until the roux becomes deep brown in color, about 15 minutes.
6. Add the onions. Switch to a wooden spoon and stir the onions into the
roux. Reduce the heat to medium-low. Continue stirring until the roux
becomes a glossy dark brown, about 10 minutes.
7. Add the chicken to the pot; raise the heat to moderate, and cook,
turning the pieces until slightly browned, about 10 minutes.
8. Add the sliced smoked sausage and stir for about a minute.
9. Add the celery, bell peppers, tomato, and garlic, and continue stirring for about 3 minutes.
10. Add the thyme, chicken stock, and bay leaves. Bring the gumbo to a boil, stirring occasionally.
11. Reduce the heat to medium-low and simmer, uncovered, for 45 minutes.
Stir occasionally, skimming off the fat from the surface of the gumbo
every so often.
12. Add the chopped andouille, okra, and Worcestershire. Season with
salt and pepper, several dashes of filé powder, and Tabasco, all to
13. Simmer for another 45 minutes, continuing to skim the fat from the
surface of the gumbo. Remove the bay leaves and serve in bowls over
rice. Pass more filé powder at the table if desired.
Louisiana White Rice
Servings: 4 cups
1 tablespoon extra-virgin olive oil or butter
1 small onion, minced
1½ cups Louisiana (or another long-grain white rice)
3 cups chicken stock
1 bay leaf
1-2 pinches salt
1. Put the fat, oil, or butter and the onions into a medium saucepan
and sweat the onions over moderate heat until they are translucent,
about 5 minutes.
2. Pour the rice into the pan and stir for 2 minutes.
3. Add the chicken stock and bring to a boil.
4. Add the bay leaf and salt.
5. Cover the pan with a lid, reduce the heat to low, and cook for 18 minutes.
6. Remove the pan from the heat, fluff the rice with a fork, and serve.