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Chicken Gumbo

Ingredients

Chicken Stock

  • 1 whole chicken
  • veggie parts you may already have on hand

Chicken Gumbo

  • 1/2 cup vegetable oil
  • 1/2 cup flour
  • 12 ounces andouille sausage sliced into 1/2 inch pieces
  • 12 ounces ham cut into 1/2-inch cubes
  • 1 large yellow onion diced
  • 1 medium green bell pepper chopped
  • 2 cloves garlic minced
  • 1/2 cup thinly sliced green onion green tops only
  • 2 tablespoons parsley minced
  • shredded chicken
  • 2 teaspoons salt
  • 1 teaspoon freshly ground pepper
  • 1 teaspoon fresh thyme
  • 1/8 teaspoon cayenne pepper
  • 3 bay leaves
  • 8 cups strained chicken stock
  • 3 tablespoons gumbo filé powder

Instructions

Chicken Stock

  • Place a whole chicken into a large stockpot and toss in extra vegetable pieces, i.e.; partially used onions, celery tops, carrot tops or other pieces.
  • Fill the pot with water, bring to a boil and then lower to simmer.
  • After about two hours, pull the whole chicken out. Toss the skin, reserve the meat to shred and put the bones back into the pot. Continue to simmer until ready to use the broth.
  • You can begin the gumbo recipe below or continue to simmer the broth for another hour or two before continuing with the gumbo recipe.
  • Strain out veggies and bones when ready to use broth.

Chicken Gumbo

  • In a large dutch oven on a cooktop set to medium high heat, add oil and flour and stir until lightly toasted. Flour should be light brown. Lower temperature to low and add sausage, ham, onion, green pepper, garlic, green onion and parsley. Cook and stir to combine well with flour mixture (about 10 minutes). Add 1/2 cup of the strained chicken stock and stir until combined.
  • Add shredded chicken, salt, pepper, thyme, cayenne and bay leaves. Mix to combine and then add remaining chicken stock. Raise heat until the mixture boils and then lower to simmer. Cook uncovered, stirring occasionally for 1 hour.
  • Remove pot from heat, add filé powder and stir until combined well. Let sit for 5 minutes and serve hot over rice.