Dirty South Gumbo

Name: Dirty South Gumbo
Cuisine: Southern, American
Ingredients: 4Ib boneless, skinless chicken thighs; 1 Tbsp Creole seasoning; 2 tsp salt; 1 cup vegetable oil; 1 cup all-purpose flour; 1 large yellow onion, chopped; 2 red bell peppers, chopped; 4 celery stalks, roughly chopped; 4 garlic cloves, peeled; 8 cups chicken stock; 1½ lb kielbasa or andouille sausage, sliced into thin rounds; 2 bay leaves; ⅓ cup finely minced fresh parsley leaves; 1 bunch scallions sliced, plus more for serving; ¼ cup Louisiana hot sauce, plus more for serving; Cooked white rice, for serving

11 steps

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Updated at: Thu, 17 Aug 2023 04:05:36 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories964.3 kcal (48%)

Total Fat65.6 g (94%)

Carbs28.5 g (11%)

Sugars8.1 g (9%)

Protein62.4 g (125%)

Sodium2678.3 mg (134%)

Fiber2 g (7%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

4 Ibboneless skinless chicken thighs

1 Tbspcreole seasoning

2 tspsalt

1 cupvegetable oil

1 cupall purpose flour

8 cupschicken stock

1.5 lbkielbasa sausage

or andouille, sliced into thin rounds

2bay leaves

⅓ cupfresh parsley leaves

finely minced

1 bunchscallions

sliced, plus more for serving

¼ cuphot sauce

plus more for serving

white rice

cooked, for serving

Instructions

Step 1

Season the chicken with the Creole seasoning and 1 tsp of salt. Set aside and let come to room temperature,

boneless skinless chicken thighs4 Ib

creole seasoning1 Tbsp

salt2 tsp

Step 2

In a large Dutch oven over medium heat, warm 2 Tbsp of vegetable oil. Working in batches so as not to crowd the pan, add the chicken to the Dot. Sear for 4 to 5 minutes, turning occasionally, until golden brown all over. Transfer the cooked chicken to a plate.

vegetable oil1 cup

Step 3

Adjust the heat under the pot to medium-low. Add the remaining vegetable oil to the Dutch oven and let warm for several minutes.

vegetable oil1 cup

Step 4

Whisk in the flour until thoroughly combined to form a roux. Cook the roux for 25 to 30 minutes, whisking frequently, until dark brown. It Is very important that you do not let the roux burn or stick to the bottom of the pot; it will ruin the gumbo's flavor (and that would be a shame).

all purpose flour1 cup

Step 5

While the roux cooks, in a food processor, combine the onion, red bell peppers, celery, and garlic. Pulse until very finely minced.

yellow onion1

red bell peppers2

celery stalks4

garlic cloves4

Step 6

When the roux is dark brown, add the vegetable mixture and stir to combine. Cook for 3 to 4 minutes until the vegetables are soft and the mixture is very thick. Stir in the chicken stock. Raise the heat to high to bring the mixture to a boil. Adjust the heat to maintain a simmer and scrape up any browned bits stuck to the bottom of the pot.

chicken stock8 cups

Step 7

Stir in the remaining 1 tsp of salt, the sausage, bay leaves, and cooked chicken. Cover the pot and simmer the gumbo for 1 hour. Skim off any foam that rises to the surface.

boneless skinless chicken thighs4 Ib

salt2 tsp

kielbasa sausage1.5 lb

bay leaves2

Step 8

Transfer the chicken to a cutting board and use two forks to shred it. Return the shredded chicken to the pot along with the parsley, scallions, and hot sauce.