Gumbo
Yield:
4-6 servings
Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
A unique, hearty dish from the South.
Ingredients
- 3 Tbsp. avocado oil
- 1/3 cup flour
- 4 tsp. gumbo file, separated
- 3 cups broth/water
Vegetables
- 1 medium onion, diced
- 1 green bell pepper, diced
- 3 stalks celery, diced
- 4 cloves garlic, minced
Meat
- 10 oz. chicken andouille sausage
- 1 1/2 lb. boneless skinless chicken thighs
Seasonings
- 1/2 Tbsp. smoked paprika
- 1/2 Tbsp. paprika
- 2 tsp. thyme
- 1/2 tsp. salt
- 1/2 tsp. garlic powder
- 1/4 tsp. onion powder
- 1/4 tsp. cumin
- 1/4 tsp. basil
- 1/8 tsp. cayenne (optional)
- 3 bay leaves
Instructions
- Cut chicken into bite-sized pieces and sausage into rounds. Dice vegetables and mince garlic. Set aside.
- Heat a cast iron skillet to medium-high (6-7). Once hot, lightly spray with avocado oil. Brown sausage then chicken in batches, as needed. Remove and set aside.
- Heat a large pot to medium-low (3) and add avocado oil and flour to make a roux. Stir frequently until caramel in color and fragrant, ~10 minutes.
- Once roux is done, add onion, bell pepper, and celery. Sauté 7-10 minutes until vegetables are soft, stirring often.
- Add garlic, seasonings, chicken, and sausage. Stir for 2-3 minutes.
- Add broth/water, bay leaves, and 2 tsp. gumbo file. Give seasonings a preliminary adjustment as needed, careful not to add too much salt. Cover and let simmer over medium-low (3) heat for 30-45 minutes, stirring often.
- At the end of cooking, stir in remaining 2 tsp. of gumbo file and add more salt, as needed. Remove from heat.
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