Preparation time: 20 minutes
Cooking time: 2 to 2 1/2 hours
Yield: 6 to 8 servings
1 medium onion
1 celery stalk
1 small to medium green bell pepper
5 scallions
6 cups chicken broth
1 pound boneless, skinless chicken breasts or thighs
1/4 to 1/3 pound andouille or chorizo sausage
Fresh thyme leaves, or 1/4 teaspoon dried thyme
1/3 cup vegetable oil
1/3 cup all-purpose flour
1 to 1 1/2 teaspoons cayenne or to taste
1/2 teaspoon ground black pepper
1/4 teaspoon ground white pepper
Salt to taste, about 1/2 to 3/4 teaspoon
Fresh parsley
1 tablespoon gumbo filé powder (optional)
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Chop the onion, celery, and bell pepper.
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Cut the green parts of the scallions off and then slice the white parts.
Discard the green portions.
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Heat the chicken broth.
You can place it in a saucepan on the stove or microwave it in a bowl.
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Cut the chicken into thin, bite-size strips.
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Slice the sausage.
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Mince the fresh thyme leaves.
If you’re using dried thyme, you don’t need to mince it.
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In a heavy Dutch oven or deep skillet (preferably cast iron or enameled cast iron) over low heat, combine the oil and flour.
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Cook, pushing the mixture off the bottom and stirring in a circular motion, until the roux becomes a rich, golden brown color.
This process can take up to 45 minutes to 1 hour, but be careful not to burn the roux. It should be brown, but not blackened.
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Add the onion, celery, bell pepper, and scallions to the roux.
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Increase the temperature to medium-low.
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Cook, stirring almost constantly, until the vegetables are softened, about 7 to 10 minutes.
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Gradually ladle in the warmed chicken broth, stirring after each addition.
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Bring the mixture to a boil and continue stirring.
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Add the chicken, sausage, 1/2 teaspoon fresh thyme, 1 teaspoon cayenne, the black pepper, and white pepper.
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Cover partially and simmer for 45 to 60 minutes.
If you don’t cover the Dutch oven, the gumbo will boil over and make a mess.
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Skim the surface with a ladle to remove any fat that rises.
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Taste and season, as necessary.
You may want to add more salt and cayenne.
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Chop the parsley.
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Add the gumbo filé (if desired) and 2 tablespoons parsley to the gumbo and stir.
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Serve in soup bowls over rice with Tabasco sauce on the side.