This was another great daring cooks challenge. A lot of firsts with this one. Let’s see. It was the first time I had ever used a dutch oven, first time I ever made and even tried gumbo, first time I made a roux, made creole spices, butterflied a chicken, cooked with smoked sausage, and cooked with and even tried okra. Overall I must say it was a great experience. Time consuming? You bet, but well worth it in the end. I must admit I was incredibly paranoid the whole time I was making the roux, fearing I had burned it and ruined the whole pot of gumbo, but I hadn’t. The gumbo was great, rich, delicious, a perfect comforting and filling meal. Even the Louisiana rice itself was fantastic – good enough to make with any other meal as well. Although it did take me 3 hours total, the gumbo freezes well, the leftovers the next day are delightful and I imagine if you were having a dinner party the guests would be more than impressed with this meal. I’m sure it’s even more delicious if you use chicken or duck fat instead of the canola oil (which I used) and if you make a fatty home made chicken stock. Either way the gumbo is rich in flavors and I’m guessing, unfortunately pretty high in calories. But that’s how it usually goes right?
Gumbo with Chicken and Smoked Sausage
Recipe adapted from The Daring Kitchen
Start to Finish 3 hours
1 cup canola oil
1 cup flour
2 large onions, diced
1 chicken, cut into 10 pieces
2 tablespoons basic Creole spices (recipe below)
24 oz kielbasa
4 small stalks celery, diced
2 green bell peppers, diced
1 tomato, seeded and choppped
2 cloves garlic, minced
8 cups chicken stock
2 bay leaves
12 oz andouille sausage, chopped
2 cups frozen okra
salt, pepper, Tobasco, to taste
1. Prepare homemade chicken stock (if using) and homemade creole spices (recipe below).
2. Season chicken pieces with 2 tablespoons Creole spices, and set aside.
3. Make sure all vegetables prepped before starting the roux. In a dutch oven (I used a 5 quart one) heat oil over high heat. Whisk flour into hot oil. Reduce heat to medium and continue whisking until roux becomes deep brown in color about 10-15 minutes (yes you must whisk the entire time).
4. Add the onions. Use a wooden spoon to stir the onions into the roux. Reduce heat to medium low. Continue stirring until roux becomes a glossy dark brown color about 10 minutes.
5. Add chicken pieces to the pot, increase heat to medium and cook, turning the pieces until slightly browned for 10 minutes.
6. Add sliced kielbasa and stir for 1 minute.
7. Add celery, bell peppers, tomato and garlic, and continue stirring for 3 minutes.
8. Add chicken stock and bay leaves. Bring to a boil, stirring occasionally.
9. Reduce heat to medium low and simmer, uncovered for 45 minutes. Stir occasionally, skimming off the fat from the surface every now and then.
10. Add chopped andouille and okra. Season with salt and pepper and tobasco, to taste. Simmer another 45 minutes. Remove bay leaves and serve over Louisiana rice (recipe below).
Basic Creole Spices
2 teaspoons celery salt
1 teaspoon paprika
1 teaspoon sea salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
2/3 teaspoon cayenne pepper
1/5 teaspoon allspice
1. Mix everything together.
Louisiana White Rice
1 tablespoon butter
1 small onion, diced
1 1/2 cups long grain rice
3 cups chicken stock
1 bay leaf
salt, to taste
1. Heat butter in pot over medium heat and add onions, cook for 5 minutes.
2. Add rice and stir for 2-3 minutes.
3. Add chicken stock and bring mixture to a boil. Add bay leaf and salt. Reduce heat to low and cook, covered for 18 minutes.
4. Remove from heat, fluff with fork and serve.