| Total: | 3 hr 50 min |
| Prep: | 50 min |
| Cook: | 3 hr |
| Yield: | 6 to 8 servings |
| Total: | 3 hr 50 min |
| Prep: | 50 min |
| Cook: | 3 hr |
| Yield: | 6 to 8 servings |
Ingredients
- 1 (3 1/2-pound) chicken, cut into 8 pieces
- 2 ribs celery, roughly chopped
- 3 carrots, roughly chopped
- 2 onions, roughly chopped
- 2 bay leaves
- Bouquet garni
- 5 quarts water
- 1/4 cup vegetable oil
- 4 cloves garlic, minced
- 2 onions, chopped finely
- 2 green peppers, chopped finely
- 3 ribs celery, chopped finely
- 1 pound andouille or other spicy pork sausage, thinly sliced
- 2 cups peeled, chopped tomatoes
- 1 tablespoon double concentrate tomato paste
- 2 1/2 quarts chicken stock
- 1 pound fresh or 20 ounces frozen okra, chopped into 1/2-inch pieces
- Hot pepper sauce and cayenne pepper
- Salt and pepper
- 1 tablespoon gumbo file powder
- Chopped parsley, for garnish
- 3 pieces scallion, julienned into 2-inch pieces, for garnish
Instructions
- To make chicken stock, place all ingredients into 8-quart stockpot. Bring to a boil. Reduce heat and simmer for 30 minutes, skimming impurities off the top. Remove chicken pieces. Allow chicken to cool, remove meat from bones, and then return bones to stock. Reserve chicken meat for the gumbo. Continue to simmer stock for additional 2 1/2 hours.
- To make gumbo, begin by heating oil in a large pot (preferably an enameled cast iron or other heavy-bottomed pot) and cooking garlic, onions, peppers, and celery until soft and translucent. Add sausage, tomatoes, tomato paste, and stock. Bring to boil, reduce to simmer and add okra and reserved cooked chicken meat. Season with hot pepper sauce, cayenne, salt, pepper, and file. Simmer for 1 hour until flavors meld together. Stir in chopped parsley. Serve over hot rice and garnish with julienned scallions.
Reviews
The opening line should read: “Place all ingredients up to and including 5 qts of water into a stockpot.” Then the rest of the recipe makes sense.
The recipe says “To make chicken stock, place all ingredients into 8-quart stockpot. ” — you don’t put ALL ingredients in though, right? Sounds like a great recipe and I’d like to make it (correctly) — thanks.
This has become a holiday tradition for us. It’s a nice break from the turkey and trimmings routine, plus it’s a lot healthier. I made a low fat version (using Soy Chorizo instead of sausage) and it actually made the stock more hearty. Definitely use stock from the store if you don’t have a ton of time. I juiced it up with hot sauce and the flavor was great.
I purchased a high quality chicken broth and added cooked chicken breasts to save time.
This stuff is “liquid gold”. The key is the homemade stock.
this is a good recipe for file chicken gumbo.
Very good