A classic dish from New Orleans, which most people avoid making at home due to the complexity of building the deep delicious dark roux . We got the same depth of flavor and color with less work by baking the flour first! Yep, 40 minutes in the oven, and we achieved the cinnamon color by stirring throughout the process. Whisking a couple cups of chicken stock with the flour and the iconic roux was made. I was able to prep all of my ingredients while the flour was baking. I began with the Cajun holy trinity: onion, green pepper, and celery. I then added the aromatics and 2 cups of broth. Then the chicken thighs were nestled in for a little nap until they were fork tender. Two forks on the cutting board and it shredded in no time. The andouille sausage was an easy addition and the gumbo thickened nicely in the 25 minutes it took to complete.Served over white rice and this classic New Orleans gumbo was a hit for dinner with plenty of leftovers too!
A classic New Orleans specialty that you can make at home and get the same depth of flavor with less work.
- 1 cup all-purpose flour
- 2 tbsp olive oil
- 1 lg onion small chop
- 1 green pepper seeds removed, small chop
- 2-3 stalks celery small chop
- 1 tbsp oregano dried
- 1 tbsp thyme dried
- 1 tsp cayenne pepper more or less to taste
- 3-4 cloves garlic minced
- 2-3 bay leaves
- salt and pepper
- 4-5 cups chicken stock
- 6 chicken thighs bone-in, skinless
- 8 oz Andouille sausage halved, sliced into 1/2 moons
- 4 green onions sliced thin
- white rice for serving
Place flour in a Dutch oven and put on the middle rack in a 425° oven. Bake for 40 to 50 minutes stirring often until you achieve a cinnamon like color that smells nutty. Transfer the flour to a deep bowl and let cool. Clean the dutch oven put and place on the stove over medium heat. Be careful as the pot handles will be very hot.
Add the olive oil and holy trinity: onion, green pepper and celery. Cook until softened 5 to 8 minutes stirring frequently.
Next add the aromatics, the oregano, garlic, thyme, cayenne pepper, paprika, bay leaves, salt and pepper. Sauté until fragrant 1 to 2 minutes.
Carefully stir 2 cups of the broth into the pot and nestle the chicken thighs in a single layer. Note that the chicken will not be completely submerged.
Reduce the heat to medium low, cover and cook until the chicken is fork tender, 15 to 20 minutes. The chicken may not be fully cooked at this point (thats ok). Transfer to a cutting board, let cool and shred into bite-size pieces.
Once the flour has cooled, slowly whisk in 2 cups of room temperature broth in small increments to achieve a smooth, batter like consistency.
Increase the heat to medium and slowly whisk the flour paste into the gumbo, add sausage & chicken and simmer uncovered until the gumbo thickens, 25 to 30 minutes.
Add the scallions to the gumbo and season with salt and pepper to taste. Remove the bay leaves and serve over white rice. Enjoy!