Gumbo

Gumbo
Yield
4
Yield
4
Gumbo
Yield
4
Yield
4
Ingredients
  • 1/2cup plus 1 tablespoon all-purpose flour
  • 1/2cup vegetable oil
  • t.t. Salt and pepper
  • 1ea onionchopped fine
  • 1ea green bell pepperseeded and chopped
  • 1ea celery ribchopped fine
  • 5ea garlic clovesminced
  • 1teaspoon minced fresh thyme
  • 1/4teaspoon cayenne pepper
  • 4ounces can diced tomatoesdrained, or use fresh seeded and peeled.
  • 1 1/2 quarts chicken stockroom temperature
  • 1tablespoon fish sauce
  • 2ea bone-in chicken thighsskin and excess fat removed,
  • 4ounces andouille sausagehalved lengthwise and sliced thin
  • 1cup frozen okrathawed
  • 8 ounces shrimppeeled and deveined, and split lengthwise.
Yield:
Instructions
  1. Instructions
  2. 1. MAKE ROUX Adjust oven rack to lowest position and heat oven to 350 degrees. Toast ¾ cup flour in Dutch oven on stovetop over medium heat, stirring constantly, until just beginning to brown, about 5 minutes. Off heat, whisk in oil until smooth. Cover, transfer pot to oven, and cook until mixture is deep brown and fragrant, about 45 minutes. (Roux can be refrigerated in airtight container for 1 week. To use, heat in Dutch oven over medium-high heat, whisking constantly, until just smoking, and continue with step 2.)
  3. 2. COOK AROMATICS Transfer Dutch oven to stovetop and whisk cooked roux to combine. Add onion, bell pepper, and celery and cook over medium heat, stirring frequently, until softened, about 10 minutes. Stir in remaining flour, garlic, thyme, and cayenne and cook until fragrant, about 1 minute. Add tomatoes and cook until dry, about 1 minute. Slowly whisk in broth and fish sauce until smooth. Season chicken with pepper. Add chicken and bring to boil.
  4. 3. SIMMER GUMBO Reduce heat to medium-low and simmer, covered, until chicken is tender, about 30 minutes. Skim fat and transfer chicken to plate. When chicken is cool enough to handle, cut into bite-size pieces and return to pot; discard bones.
  5. 4. FINISH GUMBO Stir in sausage and okra, if using, and simmer until heated through, about 5 minutes. Add shrimp (split lengthwise) and simmer until cooked through, about 5 minutes. Season with salt and pepper. Serve. (Gumbo can be refrigerated in airtight container for 1 day.)
  6. MAKE AHEAD: Gumbo can be made through step 3 and refrigerated in an airtight container for 3 days. To serve, bring gumbo to simmer, covered, in Dutch oven. Remove lid and proceed with recipe as directed.