New Orleans Chicken Gumbo (Printable)
A flavorful Creole dish featuring tender chicken, smoky sausage, okra, and a deeply spiced roux, perfect for cool evenings.
# What You'll Need:
→ Proteins
01 - 1.1 lbs halal boneless, skinless chicken thighs, cut into chunks
02 - 9 oz halal smoked chicken or beef andouille-style sausage, sliced
→ Vegetables
03 - 1 large onion, finely chopped
04 - 1 green bell pepper, diced
05 - 2 celery stalks, diced
06 - 3 cloves garlic, minced
07 - 7 oz fresh or frozen okra, sliced
08 - 2 medium tomatoes, diced
09 - 2 spring onions, sliced for garnish
10 - 2 tbsp fresh parsley, chopped for garnish
→ Roux
11 - 5 tbsp vegetable oil
12 - ½ cup all-purpose flour
→ Liquids
13 - 5 cups chicken stock, halal-certified
14 - 2 bay leaves
15 - 1 tsp Worcestershire sauce, halal-certified
→ Seasonings & Spices
16 - 1½ tsp smoked paprika
17 - 1 tsp dried thyme
18 - 1 tsp dried oregano
19 - ½ tsp cayenne pepper
20 - ½ tsp black pepper
21 - 1 tsp salt
22 - ¼ tsp white pepper
23 - 1 tsp hot sauce, halal-certified
→ To Serve
24 - 2 cups cooked white rice
# Step-by-step:
01 - Heat vegetable oil in a large heavy-bottomed pot over medium heat. Gradually whisk in flour, stirring constantly until mixture reaches deep chocolate brown color, approximately 15-20 minutes. Maintain vigilant attention to prevent burning.
02 - Add onion, green bell pepper, and celery to the roux. Cook for 5 minutes until vegetables begin to soften. Incorporate minced garlic and continue cooking for 1 minute until fragrant.
03 - Add chicken thigh chunks and sliced sausage to pot. Toss thoroughly to coat with roux and vegetables. Cook for 4-5 minutes until meat develops light exterior browning.
04 - Stir in tomatoes, sliced okra, bay leaves, smoked paprika, dried thyme, oregano, cayenne pepper, black pepper, white pepper, and salt. Mix until evenly distributed throughout mixture.
05 - Pour in chicken stock and Worcestershire sauce, using ladle to scrape browned bits from pot bottom. Bring to boil, then reduce heat to low. Simmer uncovered for 50-60 minutes, stirring occasionally to prevent sticking.
06 - Taste gumbo and adjust seasoning with additional salt, pepper, or hot sauce as desired. Remove and discard bay leaves before serving.
07 - Ladle hot gumbo over steamed white rice in serving bowls. Sprinkle with sliced spring onions and fresh parsley immediately before serving.
# Expert Advice:
01 -
- The roux develops this incredible depth that you just cannot achieve any other way
- One pot feeds a crowd and tastes even better the next day
02 -
- A burned roux cannot be saved and will ruin the entire dish, so stay patient and attentive
- The gumbo will continue to thicken as it cools, so don't panic if it seems thin at first
03 -
- Cast iron or enameled Dutch oven holds heat most evenly for roux-making
- File powder stirred in just before serving adds a distinctive Creole finish