This chicken gumbo combines tender shredded chicken and browned andouille sausage in a medium-brown roux base, built with the holy trinity of onion, celery, and bell pepper, then simmered for 45 minutes. The standout is the deep, layered flavor from properly browning the roux and slowly incorporating stock to avoid lumps.
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Boil chicken in stock, reduce heat and simmer until very tender.
Remove chicken and reserve stock.
Let chicken cool, then shred it.
In a large dutch oven, brown the sausage over med-low heat.
Remove the sausage and put it with the chicken, leaving the rendered fat in the pan.
Add the oil to the fat (use more or less than the 3 T. depending on how much fat you have from the sausage. You need about 1/4 c. altogether.) Allow the oil/drippings to heat up over med-high setting.
Add the flour and stir constantly until it becomes a medium brown color.
When it is brown, turn off the heat and quickly add the okra, onion, garlic, celery, and bell pepper.
Allow the sizzling to stop.
Slowly pour in the stock, stirring well.
Add the tomatoes, V-8 juice, green onions, bay leaves, Worcestershire sauce, thyme, salt, cayenne, black and white peppers, and bring to a boil over high temperature setting.
Reduce heat and simmer 45 min.
Add the chicken and sausage and allow to heat through.
Adjust the seasoning as necessary and add the hot sauce if you want a little extra heat.
Serve over rice.
Refrigerate in an airtight container for up to 4 days; freeze for up to 3 months. Reheat on the stovetop over medium heat, stirring gently and adding broth if the gumbo thickens too much.
Dutch oven or large heavy-bottomed pot · Whisk or wooden spoon for stirring the roux
Heat oil and sausage drippings together over medium-high heat, add flour, and stir constantly until it reaches a medium brown color. Turn off heat immediately before adding vegetables to stop the browning process and prevent scorching.
Yes, frozen okra works fine. Add it directly to the roux off the heat along with the other vegetables in step 8; thawing is not necessary.
Use any hot or smoked sausage as a substitute. The goal is rendered fat for the roux and smoky flavor, so avoid mild varieties.
Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat gently on the stovetop over medium heat, stirring occasionally and adding broth if it thickens too much.
The recipe includes other spicy elements (hot sausage, V8 juice, Worcestershire). The additional cayenne and hot sauce are for those who prefer extra heat; adjust to your tolerance.
