A good gumbo is rich and deep with flavor.
This chicken gumbo recipe is that and morewith tender vegetables, smoky sausage, and juicy chicken.
With gumbo, rice is served alongside the stew.
Credit:Fred Hardy, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shell Royster
It’s cooked separately.
That makes it a great make-ahead dish for a week of quick dinners or easy lunches.
Be sure to store in an airtight container.
Credit:Fred Hardy, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shell Royster
Can You Freeze Gumbo?
Yes, chicken gumbo can be frozen up to 3 months.
Store in a freezer-safe, airtight container or ziplock bag with as much air pressed out as possible.
Credit:Fred Hardy, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shell Royster
Then, reheat in the microwave or on the stove.
Can You Make Gumbo Ahead of Time?
Gumbo is a great make-ahead dish.
Credit:Fred Hardy, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shell Royster
you’ve got the option to complete the cooking, and let it cool to room temperature.
Then, move it to the fridge, and enjoy servings for up to 5 days.
For example, all vegetables can be cut or chopped up to a day in advance.
Credit:Fred Hardy, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shell Royster
You’ll just need to warm it up before continuing with the recipe.
What Makes Gumbo Taste Bitter?
If you use butter for your roux, heat can make the milk solids separate.
Credit:Fred Hardy, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shell Royster
thick (2 cups)
3(8- to 9-oz.
each)boneless, skinless chicken breasts
1/2cupvegetable oil
3/4cup(about 3 1/4 oz.
)all-purpose flour
1medium-size(8 oz.
Credit:Fred Hardy, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shell Royster
)yellow onion, chopped (about 1 cup)
1small(7 oz.
)green bell pepper, chopped (about 3/4 cup)
1medium-size(1 oz.
8cupschicken stock, warmed
2dried bay leaves
1Tbsp.Worcestershire sauce
1Tbsp.Cajun seasoning
1Tbsp.chopped fresh thymeor 1 1/2 tsp.
Credit:Fred Hardy, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shell Royster
dried thyme
1Tbsp.hot sauce, plus more for serving
Kosher salt, to taste
4(3/4-oz.
Remove sausage using a slotted spoon, reserving drippings in Dutch oven.
Let sausage drain on a paper towel-lined plate; set aside.
Credit:Fred Hardy, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shell Royster
Remove chicken using tongs, reserving drippings in Dutch oven.
Let chicken drain on paper towel-lined plate with sausage; set aside.
Cook, stirring constantly, until roux is chocolate colored, 20 to 25 minutes.
Credit:Fred Hardy, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shell Royster
Stir in garlic; cook, stirring constantly, until fragrant, about 30 seconds.
Simmer gumbo:
Bring to a boil over medium.
Reduce heat to low; cook, stirring occasionally, for 45 minutes.
Credit:Fred Hardy, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shell Royster
Remove chicken using tongs, and place on a cutting board.
Chop chicken:
Meanwhile, cut chicken crosswise into 1/2-inch-thick slices; set aside.
Remove and discard bay leaves.
Credit:Fred Hardy, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shell Royster
Serve:
Serve gumbo over hot cooked rice; garnish with additional scallions and hot sauce.
Credit:Fred Hardy, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shell Royster
Credit:Fred Hardy, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shell Royster
Credit:Fred Hardy, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shell Royster
