Ever wanted glorious creole cajun spices wafting around your kitchen? Or the anticipation of digging into chicken, smokey sausage in a rich warming stew with rice? Well you’ve come to the right place!
When I started out wanting to make this gumbo recipe, I’ve researched and seen that to create the notable “dark roux” for the dish can take up to 1.5 hours to cook in itself! whilst I would love to make this, I didn’t have the time. Possibly in a lazy Sunday I would be able to to some slow cooking but today, I wanted to recreate the flavours of a classical gumbo recipe in a shorted space of time. Can it be done?
What is a Gumbo? This recipe is a hearty Creole -style Chicken dish made with tomatoes and onions, green peppers and celery. The base of a traditional gumbo.
Well YES!
What if I don’t have a Smokey sausage?
So ingredients wise I’ve used chicken thighs in this stew and many recipes use Andouille Sausage but I managed to get hold of Toulouse sausages - with herbs, wine in there. But I could add a touch of smoked paprika to give that flavour that would be missing with the sausages. Chorizo would also work with this recipe. what’s the thickener in their recipe?
I‘m using okra and flour in this recipe. this will naturally help to thicken the stew to give it that gumbo flair.
How can I store leftover gumbo?
You can store leftover gumbo in the fridge in an airtight container for 3 days (if it lasts that long!)
What can I eat this dish with?
You can eat this with rice! it will go perfectly with white basmati rice.
Recipe:
3 celery sticks, finely chopped
1 large onion, finely chopped
1 green pepper, finely chopped
4 garlic cloves, minced
6 Smokey sausages, cut into pieces
4 chicken thighs, skin off and bone in
okra, cut into pieces
1 tbsp tomato purée
1 tbsp Cajun seasoning
2 tbsp flour
Olive oil or avocado oil
chicken stock
Firstly in a deep saucepan, add a little oil and sauté your sausage until browned. Set aside.
Next chop finely the celery, onion and green pepper. In the same pan sweat down the vegetables for about 10-15 minutes on a low heat, without burning. add the garlic and mix well. Next, sprinkle in the flour and cook for a few minutes. Everything will clump together. Add in the tomato purée and Cajun seasoning mix together well. Pour in the chicken stock to create a sauce, the sauce will thicken with the flour. Gently add in the chicken thighs and cover to cook for about 15 minutes in the sauce. You will want to make sure the water is just under the chicken thighs. Finally add back in the sausages and chopped okra. Season well and let it all cook until chicken is cooked throughout ( probably another 15-20 minutes, but check as you go)
Turn the heat off and serve over basmati rice.
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