| Level: | Intermediate |
| Total: | 1 hr 55 min |
| Active: | 15 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 tablespoon smoked sweet paprika or sweet paprika, a palmful
- 1 1/2 teaspoons coriander, half a palmful
- 1 1/2 teaspoons ground cumin, half a palmful
- 1 1/2 teaspoons cayenne pepper, half a palmful
- A few sprigs fresh thyme, leaves picked and chopped
- 2 fresh bay leaves
- 1 large onion, chopped
- 1 large green bell pepper or 2 small, chopped
- 2 red or green chiles, chopped
- 2 ribs celery, chopped
- 4 cloves garlic, chopped or sliced
- 2 pounds boneless, skinless chicken, cut into large pieces
- Salt and freshly ground black pepper
- 1/2 cup flour, plus more for dredging
- 2 tablespoons plus 1/2 cup peanut or vegetable oil
- 1 pound andouille sausage
- 1 (15-ounce) can stewed tomatoes or diced tomatoes with chiles
- 1 (12-ounce) bottle beer
- 6 cups chicken stock
- 12 ounces lump crabmeat or shrimp, peeled and deveined*
- 1 bunch scallions, trimmed and chopped
- 1 teaspoons hot sauce
- Serving suggestion: Scallion rice.
Instructions
- In bowl, mix the paprika, coriander, cumin, cayenne pepper, thyme, and bay leaves. Reserve the seasoning blend.
- Chop and reserve the Trinity-Plus-Two mix of onion, peppers, celery, and garlic.
- Heat a large Dutch oven over medium-high heat. Season the chicken with salt and pepper and dredge in flour. Add about 2 tablespoons oil and when hot, add chicken pieces, turning occasionally. When browned, remove to a plate. Remove the casings from sausage and slice on an angle in large chunks. Brown the andouille in a drizzle of oil and remove to plate. Pour off the fat, then add the remaining 1/2 cup oil and 1/2 cup flour, whisk constantly until medium-golden brown in color. Cook’s Note: think peanut butter.
- Add the vegetables and seasoning blend to the pot, salt, and pepper and stir 6 to 8 minutes, to soften the vegetables a bit. Add the tomatoes and beer to the pot and reduce beer by half, 2 minutes. Add the stock, chicken, and andouille back to the pot, simmer to combine the flavors, then cool completely and store for a make-ahead meal.
- To reheat the gumbo: Place the gumbo in a covered pot over medium heat, stir in the crab or shrimp and heat through or cook shrimp, until pink and firm. Top with scallions and serve with scallion rice, if desired.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1028 |
| Total Fat | 72 g |
| Saturated Fat | 16 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 5 g |
| Sugar | 9 g |
| Protein | 57 g |
| Cholesterol | 219 mg |
| Sodium | 1843 mg |
Reviews
We do not put tomatoes in our gumbos in Louisiana. I’m a born and raised New Orleanian and we have some of the best chefs in the country. I’ve worked in many restaurants and no one does this. I watch Rachael everyday and often use her recipes, but this is disappointing. Sorry Rachael.
This has been my go-to gumbo recipe for years. It does take a while to prep and cook, but I think that’s part of the fun. Use the specific measurements and it will have the perfect amount of spice!
I made this as written, except didn’t dredge chicken, just browned it, used a kielbasa type sausage, and only 1/2 tsp cayenne. Did use one whole jalapeno, including seeds. Was plenty spicy. Overall, a very good recipe.