Recipe for Traditional Chicken and Sausage Gumbo

This stew consists of chicken, sausage, vegetables, okra, and a base of dark toasted flour.

Ingredients

Flour

• 120 milliliters vegetable oil
• 120 grams all-purpose flour

Meat

• 1 kilogram chicken thighs
• 400 grams andouille sausage, sliced
• 1 onion, diced
• 1 green pepper, diced
• 2 celery stalks, diced

Soup

• 1.5 Liters chicken stock
• 200 grams okra, sliced
• 10 grams Cajun seasoning
• 5 grams salt

Preparation

Flour

1. Heat oil in a heavy pot and whisk in flour over medium-low heat
2. Stir constantly for 45 minutes until the mixture is dark brown color
3. Add the onion, pepper, and celery and cook for 5 minutes

Simmering

1. Gradually whisk in the chicken stock then add the chicken, sausage, and seasoning
2. Simmer for 120 minutes on low heat then shred the chicken and return to the pot

Finishing

1. Add the sliced okra in the last 30 minutes of cooking
2. Adjust salt to taste and remove excess surface oil
3. Serve over plain white rice with green onions

Tips

• The dark flour base is the foundation of flavor; do not rush the process or let the flour burn
• Use a heavy cast-iron pot to maintain even heat while browning the flour and oil
• Slice the okra into uniform rounds to ensure they thicken the stew properly