Traditional Cajun gumbo

Updated at: Sun, 03 Mar 2024 17:40:47 GMT

Step 1

Prepare the following, placing each in the same medium bowl as you complete it: Trim and dice 1 medium green bell pepper (1 1/2 cups), 1 medium yellow onion (1 3/4 cups), and 3 celery stalks (1 1/2 cups).

Step 2

Prepare the following, placing each in the same small bowl as you complete it: Mince 6 garlic cloves; coarsely chop the leaves from 1/2 bunch fresh parsley, if using, until you have about 1/2 cup; add 2 tablespoons of the salt-free Cajun seasoning, 2 teaspoons dried thyme, 2 bay leaves, and 1/2 teaspoon cayenne pepper; stir to combine.

Step 3

If using raw chicken, dice 1 pound boneless, skinless chicken thighs into 1-inch pieces. Season with 1 1/2 teaspoons kosher salt, 1 1/2 teaspoons black pepper, and the remaining 1 tablespoon Cajun seasoning. If using rotisserie chicken, pick the meat and shred (about 4 cups); discard the skin and bones. (No need to season the rotisserie chicken meat.)

Step 4

Cut 14 ounces andouille sausage crosswise into 1/2-inch-thick rounds. Cook in a large pot or Dutch oven over medium-high heat until the sausage is browned all over and releases its fat, about 5 minutes. Transfer the sausage to a plate.

Step 5

If using raw chicken, add 1 tablespoon of the neutral cooking oil and the chicken to the pot. Cook, stirring often, until the chicken is browned all over, about 10 minutes. Using a slotted spoon, transfer the chicken to the plate of sausage. (Skip this step if using rotisserie chicken.)

Step 6

Reduce the heat to medium. Scrape up any browned bits from the bottom of the pot with a wooden spoon. Add 4 tablespoons unsalted butter, the remaining 1/4 cup neutral oil, and 1/2 cup all-purpose flour. Cook, stirring constantly and scraping the bottom of the pot with the wooden spoon, until the roux resembles the color and texture of melted milk chocolate, 10 to 20 minutes. It will go from smelling like flour to toasted popcorn to nutty coffee. Don’t turn your back on the roux or it will burn!

Step 7

Increase the heat to medium-high and add bell pepper mixture. Stir to coat in the roux. Cook, stirring frequently, until the onions are translucent, about 10 minutes. Add the garlic mixture and return the sausage and chicken and any accumulated juices to the pot. Cook, stirring frequently, until the garlic is fragrant, 2 to 3 minutes.

Step 8

Add 6 cups low-sodium chicken broth. Increase the heat to high and bring to a boil. Reduce the heat to medium-low and simmer uncovered until the gumbo is thickened slightly and the flavors have melded, 35 to 45 minutes. Meanwhile, thinly slice 1/2 bunch scallions and cook white rice for serving if desired.

Step 9

Taste and season with more kosher salt as needed. (You'll likely need to add more salt if starting with rotisserie chicken.) The gumbo can be served immediately or the day after (which is when it tastes best). Serve with a scoop of cooked white rice, scallions, a dash of Crystal hot sauce, and filé powder as desired. Filé powder adds herbal notes and thickens the gumbo a bit.

Step 10

Cajun seasoning – If the Cajun seasoning you have is salted, you can still use it! Just reduce the amount of salt you add while tasting at the end. To make your own Cajun seasoning for this recipe, combine 1 1/2 teaspoon paprika, 1 1/2 teaspoon garlic powder, 3/4 teaspoon ground black pepper, 3/4 teaspoon onion powder, 3/4 teaspoon dried oregano, and 3/4 teaspoon dried thyme.

Step 11

Filé powder – Filé powder, also known as gumbo filé, is an herbal powder made of ground-up sassafras leaves, a common herb found in Southern cooking. It has a tea-like, earthy smell that balances out the rich flavors of gumbo while also adding a natural thickener. Filé powder can be found in most spice sections of large grocery stores (most likely Zataran’s brand of gumbo filé). If you can’t find filé powder, no worries. Your gumbo will still be rich with flavor.

Step 12

Shrimp: Seafood is more common to Creole gumbos (which is the French version including tomatoes and butter) but can certainly be added to this classic Cajun recipe. If using shrimp instead of the chicken and sausage, add 1 pound peeled, deveined shrimp during the last 10 minutes of the final simmering stage. If adding to chicken and sausage, use only 8 ounces.

Step 13

Tomatoes: Tomatoes are more common to Creole gumbos (which is a variation of gumbo with richer ingredients like butter and seafood, adapted by the French). I personally love tomatoes in gumbo because it adds a savory umami flavor and a natural thickener that replaces okra. If you’d like to add tomatoes to this recipe, purée 1 (14-ounce) can diced fire-roasted tomatoes and add to the pot at the same time the sausage and chicken are added. No need to reduce the amount of chicken broth.

Step 14

Okra: Okra is often added to gumbo in lieu of chicken and sausage in central and northern parts of Louisiana. Its slimy consistency is a natural thickener for gumbo. If you are a fan of the vegetable, add 8 ounces okra cut crosswise into 1/4-inch pieces to the pot when the garlic mixture is added.

Step 15

Make ahead: Gumbo can definitely be made ahead and even tastes better the day after it’s cooked. Cool then refrigerate the entire pot, covered, for up to 2 days. Reheat over low heat.

Step 16

Storage: Refrigerator leftover gumbo in airtight containers for up to 5 days.

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