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Chicken Gumbo
A rich Creole gumbo with chicken, andouille sausage and okra over white rice. Stirring the roux constantly for the full 25 minutes until it reaches a dark chocolate-brown gives gumbo its deep, nutty flavour — rush it and the roux burns instead of deepening.
Ingredients
Instructions
Make dark roux: cook oil and flour over medium heat, stirring constantly for 25 minutes until dark chocolate-brown.
Add trinity and garlic to roux. Cook 5 minutes.
Add stock, chicken, sausage, bay and Cajun seasoning. Simmer 45 minutes.
Remove chicken. Shred meat. Return to pot. Add okra. Simmer 15 minutes.
Stir in file powder. Serve over rice.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
