Gumbo - this classic Southern dish is packed with rich flavours, a hint of spice, and loads of soul. Imagine tender chicken and smoked sausage simmering together in a savoury, smoky roux. It's the kind of meal that warms you up from the inside out.
Category
Dinner
Servings
6
Prep time
30 minutes
Cook time
1 hour 30 minutes
Gumbo - this classic Southern dish is packed with rich flavours, a hint of spice, and loads of soul. Imagine tender chicken and smoked sausage simmering together in a savoury, smoky roux. It's the kind of meal that warms you up from the inside out.
Ingredients
- 2 yellow bell peppers (capsicum), diced
- 3 sticks celery, diced
- 1 white onion, diced
- 6 cloves garlic, minced
- small bunch of thyme
- 500g (1 lb) smoked sausage, sliced
- 6 chicken thighs, sliced
- 100g (3.5 oz) pork lard
- 80g (2.8 oz) plain flour (all-purpose flour)
- 1 tbsp garlic powder
- 1 tbsp smoked paprika
- 1/2 tbsp cayenne pepper
- 1 tbsp dried oregano
- 1 tbsp onion powder
- 2 bay leaves
- 1/2 tbsp ground white pepper
- 6 1/3 cups (1.5L) beef or chicken stock
- salt to taste
- hot sauce, to taste
- 2 spring onions, sliced thin
- rice to serve
Directions
Add the pork lard to a large pot or saucepan over medium-high heat. Once it's melted, add the flour. Continue to whisk and cook the flour over high heat until it reaches a dark golden colour. This should take about 15-20 minutes. Do it slowly to avoid burning.
- Add the bell peppers, celery, and onion to the roux and season with salt and pepper. Sauté, mixing through the roux for 4-5 minutes, then add the garlic and stir through.
- After 2 more minutes of cooking, add the sliced chicken along with all the seasonings (garlic powder, smoked paprika, cayenne, oregano, onion powder, bay leaves, thyme tied with butcher's string, and white pepper). Mix well before adding the cold stock, stirring until there are no lumps left in the roux.
- Add the sliced sausage and stir through well. Simmer the whole pot for 30-45 minutes.
- Once finished simmering, check for seasoning. Add more salt if needed, and as much hot sauce as desired.
- Serve in a shallow bowl, piled high, with steamed white rice on top and sliced spring onions.
