Guy knows that the secret to great gumbo is the roux-cooking flour until it’s nice and dark before adding liquid. Be patient! As the flour cooks, it’ll mellow into a gorgeous golden-brown.
| Level: | Intermediate |
| Total: | 11 hr |
| Prep: | 30 min |
| Inactive: | 8 hr |
| Cook: | 2 hr 30 min |
| Yield: | 8 to 10 servings |
Ingredients
- 1 (4 to 5-pound) chicken, cut into 10 parts, reserve neck, back and wing tips for stock
- 1/4 cup kosher salt
- 3 tablespoons hot sauce (recommended: Crystal)
- 3 tablespoons liquid smoke
- 1 tablespoon fresh cracked black pepper
- 1 tablespoon kosher salt
- 1 tablespoon fresh cracked black pepper
- 1 tablespoon canola oil
- 1 cup 2-inch pieces celery and tips
- 1 carrot, cut into 4 pieces
- 1 onion, quartered
- 1 jalapeno, cut in half, seeds removed
- 1 1/2 tablespoons liquid smoke
- 1 pound smoked sausage, cut into 1/2-inch slices on the bias
- 1 pound andouille sausage, cut into 1/2-inch slices on the bias
- 1/4 cup bacon fat
- 4 cups diced onions
- 2 cups diced celery
- 2 cups diced green bell pepper
- 2 cups diced red bell pepper
- 1/4 cup fine diced Anaheim pepper
- 1 cup minced garlic
- 3/4 cup flour
- 2 teaspoons cayenne pepper
- 1 teaspoon ground white pepper
- 1 tablespoon kosher salt
- 1 tablespoon fresh cracked black pepper
- Cooked rice, for serving
- Chopped fresh parsley, for garnish
Instructions
- For the brine: Combine the chicken pieces, salt, hot sauce, liquid smoke and black pepper with 4 cups water in a large resealable bag and place inside a container (in case of leaks). Refrigerate for 8 to 12 hours. Drain and discard the brine.
- For the stock: If you have the time, allow the chicken to drain and dry out about 30 minutes prior to searing. It will create a better crust on the chicken and more brown bits on the bottom of the pot, ultimately adding more flavor to the gumbo.
- Sprinkle the chicken pieces, including the reserved neck, back and wing tips, with the salt and pepper. In a large Dutch oven (enameled cast iron preferred), heat the oil over high heat until shimmering. Add the chicken pieces and brown well on all sides, turning as needed. Add the celery, carrots, onions and jalapenos, and continue to brown for an additional 10 minutes. Add 1 gallon water and the liquid smoke and bring to a boil, and then reduce the heat to maintain a strong simmer. Cook for 1 1/2 hours, stirring occasionally.
- After 1 1/2 hours, remove the chicken pieces, discarding the back, neck and wing tips. Strain the stock and reserve. When the chicken is cool enough to handle, remove the meat and shred, discarding the bones and fat.
- For the gumbo: In a Dutch oven over medium-high heat, add the sausages and cook until the fat has rendered down, about 5 minutes. Remove the sausages from the pan and set aside. Add the bacon fat and, when shimmering, add the onions, celery, bell peppers and Anaheim peppers. Saute, stirring frequently, until the onions are just starting to color, 10 to 12 minutes. Add the garlic and cook 2 to 3 minutes more, being careful not to let it burn. Add the flour, 1/4 cup at a time, stirring constantly. Stir until a dark golden roux has developed, 11 to 13 minutes. Add 1 cup at a time of the stock, incorporating well after each addition, to total 6 cups.
- Add the reserved sausages, shredded chicken, cayenne and white pepper into the pot. Heat through and add the salt and black pepper. If the gumbo is too thick, add a bit more stock to the pot, a little at a time, until the desired consistency is reached.
- Serve over rice and garnish with parsley.
Reviews
It was delicious and I cooked it in a cast iron dutch oven over my fire pit!
This recipe was awesome. The beet gumbo I’ve had. My whole family enjoyed. I’ll definitely be making this again soon.
I had never made gumbo before and I researched a few recipes. Guy’s appealed to me because it didn’t entail browning the roux for 45 minutes. I did not brine the chicken and I used homemade chicken stock I had in the freezer but otherwise pretty much followed the recipe. WOW! Sooooo delicious! I will be making this all winter here in the Northeast
I did this exact recipe in April and it came out amazing. My husband has been talking about gumbo so I decided to please his craving (and mine too… haha). This time I modified the recipe and added some secret ingredients. After preparing the brine yesterday, we decided to smoke the onions, peppers, sweet peppers, celery, jalapeños, andouille sausages, weisswursts, crawfish, snow crab legs, elephant garlic and sweet corn on the cob. Today, when I was making the stock, like Guys recipe, I added the crawfish and crab shells too. While the stock was cooking, I seasoned the raw shrimp and grilled crawfish and crab in a separate bowl and set them in the fridge. Then I followed the recipe from there and added the shrimp and corn at the end. I cooked my favorite brand of medium grain rice. Guy Fieri, I’ll meet you some day on GGG…
OMG! My mouth is on fire, but this recipe is a winner! Love, it, Guy!!
P.S. I only put 1/2 the cayenne pepper because I love Tobasco.
Wonderful
Awesome
made this for the first time and it turned out awesome. thank you.
I riffed off of this recipe to “decode” a gumbo in a hurry.
Here’s what I did:
Made a roux in a separate pan beforehand. Deep brown roux.
Used homemade chicken broth and fresh meat from a rotisserie chicken.
Used frozen shrimp.
Here’s what I did:
Made a roux in a separate pan beforehand. Deep brown roux.
Used homemade chicken broth and fresh meat from a rotisserie chicken.
Used frozen shrimp.
I cooked the sausage in the bottom of a large saucepan until it was browned. Then I removed the sausage and cooked the mirepoix and garlic in the fat from the sausage and some butter. When they were well sweated down, I began adding in the roux and the chicken stock. Then I brought to whole dish to a boil and added in the sausage, thawed shrimp, and chicken.
Cooked about 20 minutes until the shrimp was very tender. Served over rice.
I seasoned with liquid smoke, salt, pepper, and a premixed creole seasoning.
Honestly, it rocked!! And it was EASY!
Guys videos never work on the foodnetwork app but all other videos do