This Recipe Totally Changed My Mind About Gumbo

Ingredients

• 2 lb Chicken Thighs (Boneless, skinless; cut into 1‑inch cubes after searing)
• 1 lb Andouille Sausage (Spicy; sliced into 1‑inch cubes)
• 225 g Peanut Oil (Neutral oil for roux)
• 225 g All-Purpose Flour (For dark roux)
• 400 g Yellow Onion (Diced)
• 250 g Celery (Diced)
• 250 g Poblano Peppers (Diced; substitute for green bell pepper)
• 200 g Okra (Chunky, sliced; fresh preferred)
• 25 g Garlic (Minced)
• 1500 g Chicken Stock (Store‑bought, fortified with gelatin and bouillon (see below))
• 35 g Better Than Bouillon Chicken Base (Adds depth to fortified stock)
• 30 g Powdered Gelatin (Three packets; used to fortify stock)
• 10 g Louisiana Hot Sauce (Adjust to heat preference)
• 10 g Paprika (Sweet paprika)
• 3 g Cayenne Pepper (Adjust heat)
• 3 g Ground Black Pepper (Freshly ground)
• 2 tbsp Salt (Add during cooking and adjust at the end)
• 2 cup Long Grain White Rice (Cooked; serves as base)
• 2 stalk Scallions (Sliced for garnish (optional))

Instructions

1. Dry Brine Chicken

   Season both sides of the chicken thighs with a pinch of salt, then let them rest on a plate for 10‑15 minutes.

   Time: PT15M

2. Cut Andouille Sausage

   Slice the Andouille sausage into 1‑inch coins, then quarter each coin to create roughly 1‑inch cubes.

   Time: PT5M

3. Brown Sausage

   Heat a splash of oil in the 12‑inch non‑stick skillet over medium‑high heat. Add the sausage cubes and brown until about 60‑75% of the pieces are dark brown, about 5 minutes.

   Time: PT5M

4. Brown Chicken Thighs

   In the same skillet, add a little more oil if needed and brown the seasoned chicken thighs for roughly 15 minutes, turning once at the 10‑minute mark, until about 80% cooked through.

   Time: PT15M

5. Deglaze and Collect Fond

   Add a splash of water to the skillet, scrape up the browned bits, and pour the liquid into a bowl. This will be added to the stock later.

   Time: PT5M

6. Prep the Holy Trinity & Okra

   Dice the onion, celery, and poblano peppers. Slice the okra into bite‑size chunks.

   Time: PT10M

7. Make the Dark Roux

   In the Dutch oven set over medium‑high heat, combine 225 g peanut oil and 225 g all‑purpose flour. Whisk continuously for 30‑45 minutes, adjusting heat to keep the mixture moving, until it reaches a deep mahogany‑brown color (almost chocolate‑like).

   Time: PT40M

8. Arrest the Roux with Vegetables

   Add the diced onion, celery, and poblano peppers to the roux, sprinkle a generous pinch of salt, and stir to coat. Sweat for 5‑7 minutes until the vegetables soften and the roux stops darkening.

   Time: PT6M

9. Add Garlic

   Stir in the minced garlic and sweat for about 2 minutes until fragrant.

   Time: PT2M

10. Incorporate Fortified Stock

    Gradually whisk in the fortified chicken stock (stock + gelatin + bouillon) to hydrate the roux without lumps. Bring the mixture to a gentle simmer.

    Time: PT5M

11. Add Meats and Okra

    Cut the seared chicken thighs into bite‑size cubes. Return the chicken drippings, diced chicken, browned sausage, and sliced okra to the pot. Stir to combine.

    Time: PT5M

12. Simmer the Gumbo

    Reduce heat to a low simmer (about 3‑4 on a 10‑point scale) and cook for 25‑30 minutes, until the sausage and chicken are tender. Skim any oil or okra scum that rises to the surface.

    Time: PT28M

13. Season the Gumbo

    Stir in 10 g Louisiana hot sauce, 10 g paprika, 3 g cayenne pepper, and 3 g ground black pepper. Add a pinch of salt, then taste and adjust seasoning as needed.

    Time: PT3M

14. Final Salt Check

    Give the gumbo one last taste and add another pinch of salt if required. The broth should be well‑seasoned but not overly salty.

    Time: PT2M

15. Plate and Serve

    Spoon a generous portion of cooked long‑grain rice onto each plate, ladle the gumbo over the rice, and garnish with sliced scallions.

    Time: PT5M

Nutrition Facts

Calories

1067

Protein

42 g

Carbohydrates

45 g

Fat

63 g

Fiber

1.5 g