Ingredients
Scale
- 4 pound whole chicken
- 1 gallon water
- 2 large peeled small diced yellow onions
- 1 ½ pounds andouille sausage cut into ¼” thick slices
- ¾ cup vegetable oil + 3 tablespoons
- 4 ribs small diced celery
- 1 seeded and small diced red bell pepper
- 1 seeded and small diced green bell pepper
- 5 finely minced cloves of garlic
- 1 cup all-purpose flour
- 2 tablespoons Cajun seasonings
- 2 bay leaves
- 1-pound thick cut sliced fresh or frozen okra
- cooked long grain rice for serving
- gumbo file for garnish
- sea salt and pepper to taste
Instructions
- Place the whole chicken in a large pot with 1 gallon of water and bring to a simmer. Cook until the chicken is tender, then remove the chicken, shred the meat, and reserve the stock.
- In a large pot over medium heat, add ¾ cup vegetable oil and 1 cup flour. Slowly sprinkle in the flour while whisking until combined. Frequently whisk the roux until it reaches a dark penny color, about 30 minutes.
- In a separate pan, sauté 3 tablespoons vegetable oil with the diced onions, celery, red and green bell peppers, and garlic until softened. Add the cooked vegetables to the roux along with Cajun seasonings.
- Pour in the reserved chicken stock, add the shredded chicken, sliced andouille sausage, bay leaves, and sliced okra. Simmer for 45-60 minutes until thickened and flavorful.
- Season with salt and pepper to taste. Serve over cooked rice with a sprinkle of gumbo file.
Notes
Stir the roux constantly to prevent burning for the best flavor. Add shrimp in the last 5 minutes if desired, but do not overcook. Gumbo tastes even better the next day.
- Prep Time: 45 minutes
- Cook Time: 2 hours
- Method: Main Course
- Cuisine: Cajun
Nutrition
- Calories: 550
- Sugar: 4g
- Sodium: 1200mg
- Fat: 35g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 120mg