Chicken and sausage gumbo

Prepared 0 of 6 steps

1. 01

   Prepare everything before heating

   Dice onion, pepper and celery and mince garlic. Cut chicken into large pieces and sausage and okra into rounds. Warm the stock separately to avoid a sharp temperature difference when adding it to the roux.

2. 02

   Make the dark roux

   Combine oil and flour in a heavy saucepan. Cook over a medium-low heat for 25–35 minutes, stirring continuously across the base with a flat spatula, until nut-brown. There must be no black specks or acrid smell.

3. 03

   Add the aromatic vegetables

   Carefully add onion, pepper and celery to the hot roux. Stir for 7–8 minutes until soft. Add garlic, paprika, cayenne, black pepper and thyme for another 1 minute.

4. 04

   Add stock and simmer the meat

   Gradually add warm stock, stirring smooth after each addition. Add chicken, sausage, bay leaf and 7 g salt. Simmer gently for 35–40 minutes, skimming excess fat if needed.

5. 05

   Cook the rice separately

   Cover rinsed rice with 500 ml water and remaining 2 g salt. Bring to the boil, cover and cook gently for 15–18 minutes, then rest off the heat for 10 minutes. Do not cook dry rice in the gumbo itself.

6. 06

   Finish the stew

   Add okra and cook for 12–15 minutes more until tender and the chicken is at least 74 °C inside. Remove bay leaves. Serve with small portions of rice and the listed spring onions; do not add prawns or tomatoes.