| Level: | Easy |
| Total: | 2 hr 20 min |
| Active: | 45 min |
| Yield: | 10 to 12 servings |
Ingredients
- 8 bone-in skin-on chicken thighs
- 3 tablespoons Cajun seasoning
- 1 cup corn oil
- 1 cup all-purpose flour
- 2 cups chopped yellow onion
- 1 cup chopped celery
- 1 cup chopped green bell pepper
- 2 cups chopped okra
- 1/4 cup chopped garlic
- 1 pound smoked pork sausage, sliced
- 2 tablespoons Worcestershire sauce
- 1 tablespoon kosher salt
- 1 tablespoon ground black pepper
- 3 bay leaves
- 10 cups chicken stock
- 2 cups beef stock
- 1 cup chopped green onions
- 1 teaspoon cayenne pepper
- 2 tablespoons file powder, plus more for garnish
Instructions
- Preheat oven to 400 degrees F. Line a sheet pan with parchment paper.
- Sprinkle chicken liberally with Cajun seasoning on prepared sheet pan. Roast chicken for 15 minutes.
- Combine oil and flour in a large cast-iron or enameled Dutch oven over medium heat. Cook, whisking frequently, until it reaches a milk chocolate brown, about 30 minutes.
- Continue to cook the roux until it reaches a dark chocolate brown color, then add the onions, celery, bell peppers and half of the okra. Cook, stirring occasionally, until tender, then add garlic and cook, stirring occasionally, for another 5 minutes.
- Add the sausage, Worcestershire sauce, salt, pepper and bay leaves and stir to combine. Add chicken stock and beef stock and bring to a roaring boil. Add the chicken, green onions, cayenne and remaining okra.
- Simmer for 1 hour, then remove the chicken thighs. Take the meat from the bones and discard the skin. Stir the chicken back into the pot along with the file powder. Skim off any excess grease that has accumulated at the top before serving. Sprinkle with more file powder as garnish.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 720 |
| Total Fat | 53 g |
| Saturated Fat | 12 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 3 g |
| Sugar | 6 g |
| Protein | 34 g |
| Cholesterol | 155 mg |
| Sodium | 1202 mg |
Reviews
This was an incredible recipe. What made me nervous at first was the roux. I was so afraid that it would be a burnt flavor. It was not. The directions were great! The only thing I did not do was add 10 cups of chicken stock. I only added 5 cups because my dutch oven would not hold all of that with the 2 cups of beef stock. I also had to do a slurry of corn starch to thicken the sauce. The okra did not thicken the sauce as much I would have liked. But the seasoning of the gumbo was spot on. I also loved that they roasted the chicken to start. I did use skinless chicken breast. I was gonna take the skin off anyway so why remove…just don’t use it. Great recipe. My girlfriends loved it!!!
Best gumbo recipe out there!!!
Awesome! What would happen if I cut back on the oil?
Wow! Made gumbo for the first time. This is definitely a flavorful winner. Everyone loved it. We topped it with homemade coleslaw to provide some acidity.
I’ve made this multiple times and it’s everyone’s favorite! Great way to use up all that okra from the garden!
I made this twice now and it is the best Gumbo ever. I wasn’t too sure about the potato salad on top but it was amazing. We kicked it up, spice wise since my husband is from Texas. We freeze half since it makes a lot and there is only two of us. Last night fixed the last bit and had some left over homemade collards with ham. Put that in the bottom of the bowl, rice on top and gumbo. Heaven!!!
I have made this multiple times, but usually use duck instead of chicken. When I roast a duck, I make 2, just to use the extra for this gumbo. Delicious!
#AuthenticGenuineCajunDeliciousness
This recipe turned out GREAT! Preseasoning the chicken and baking it added another layer of flavor to this gumbo. I added shrimp and cooked it in the gumbo before serving.
We love this recipe!!! We have made it multiple times now. This is the absolute simplest way to make a roux, and it adds great flavor. This is an exceptional gumbo all your family will love to eat.