Gumbo
Inspired by Isaac Toups - New Orleans, LA
One of my best friends growing up had family from Louisiana. I still remember how much I loved trying some of the things her dad would put together when I was a kid. At the time, I never quite understood what gave his food it’s unique taste until later in life when I learned about the magic of all Cajun food - the rue. Once you get the rue down you open yourself up to an entire world of flavor.
Parts of this recipe were adapted from Isaac Toups’ “Chicken and Andouille Sausage Gumbo Recipe” . Isaac comes from a family who has lived in South Louisiana for more than 300 years and so when he gives out advice on Cajun food, you best listen. Isaac owns and runs Toups’ Meatery in New Orleans, Louisiana.
INGREDIENTS
GUMBO (serves 4 to 6):
½ cup canola oil
½ cup flour
1 ½ lbs boneless chicken thighs
12 oz andouille sausage, sliced thin
2 celery ribs, diced (about 1 cup of celery)
1 cup yellow onion, diced (about 1 small onion)
1 cup green bell pepper, seeded and diced (about 1 small bell pepper)
8 garlic cloves, minced
1 jalapeño pepper, diced (or hot pepper of choice)
8 oz dark beer (I used a stout)
4 cups no sodium chicken stock
4 bay leaves
1 tsp fresh thyme leaves (plus more to taste)
1 tsp black pepper (plus more to taste)
Salt to taste
Pinch of cayenne pepper
Scallions, thinly sliced (for serving)
Rice (for serving)
GO FOR IT
GUMBO:
Sprinkle chicken thighs with salt and broil for 10 minutes, then set aside
Heat oil in a large dutch oven or large pot over medium heat
Once oil heats, make a rue by adding ½ cup flour and begin STIRRING CONSTANTLY until rue turns the color of chocolate (dark brown - will take 20 to 25 minutes over medium heat - remember to stir constantly to keep rue from burning)
When rue is brown, add in diced celery, onion, bell pepper, garlic, and jalapeño
Stir well to combine ingredients with rue for 1 to 2 minutes before adding in beer and deglazing the sides of your pot
Add in chicken stock, thyme, bay leaves, and pepper and stir to combine
Add in chicken and sausage and stir to combine
Turn up heat until pot begins to boil and then lower to a simmer
Cover and simmer for 3 hours, stirring every 30 to 60 minutes
When gumbo is almost ready, taste and add salt, pepper, thyme, and cayenne as needed while also shredding your chicken with a fork (it should fall apart quite easily)
Serve gumbo in bowls, top with scallions, and serve alongside rice or add rice directly into the gumbo when serving
NOTES:
This recipe is almost the same as given by Isaac Toups albeit a few minor adjustments. I changed up a few proportions for the meat, used a different pepper, and shredded my chicken so it could soak up all the delicious juices. That’s the thing about gumbo, though - you can use what you want and it’s going to be great as long as you get your base rue right. Feel free to experiment.
Speaking of rue, don’t be intimidated. If you are new to the process, start on a medium or medium low heat to avoid burning, just know that the lower you go, the longer it will take for your rue to form. You really do want it dark brown like chocolate, though. Anything less and you will not get the deep flavors you are looking for. Unfortunately, a dark rue is right on the brink of burned rue so it can take some practice. Like I said, start low if you need to but don’t worry too much. The process is quick and you can always start over if you need to. You kinda want to cook right up until you first smell a slight burn and then immediately add in your vegetables. With practice you’ll know when to stop before a whiff even has time to hit your nose.