chicken gumbo


Posted on Posted in Soups and Stews

Decadence is a pot of chicken gumbo.

That dry roux I made the other day?  That goes in.  Chicken broth.  Some righteous Andouille sausage.  Roast chicken.  Onions.  Celery and bell peppers—they’re not in season, but I have suitably justified this in my mind and will lay out my (flimsy) reasoning momentarily.


chicken gumbo


We’re getting LOAF Nights going again!  Big masses of friends over at our place, to eat our food and feed us their food and stuff all the food down our greedy gullets and probably have one beer too many.  In the name of celebration.  Over-indulgence can be good for the heart, if not the physical organ.  Mardi Gras is a holiday specifically designated for over-indulgence, so we got out the beads and the beer and partied hard.  At least until 8:30 or so.


mardi gras LOAF night


I told you I would justify those out of season vegetables.  It’s a feast!  It’s over-indulgence!  An occasional breaking of the rules can be good, right?

Okay, if we’re being totally honest, I didn’t know how the gumbo would taste without the celery and bell peppers.  Onion, celery, and bell peppers are the holy trinity and whatnot of creole food, so I was scared that if I left them out it wouldn’t have tasted like gumbo!

I probably worry too much.

Tell you what, next time I’ll do celery root and just leave the bell peppers out altogether.  I bet it’ll still be delicious.  Hell, maybe I’ll whip up some here in the next few weeks just to try it out…


mardi gras preparations



If you’re making chicken gumbo for a crowd, do NOT do it the day of; make it the day before, and just let the covered pot sit in the fridge overnight, and it will taste even more amazing.  Then the next day just bring it to a gently simmer for a couple of minutes, and everything will be gravy!

Mmmmm, gravy.

Actually, gumbo is remarkably similar to gravy.  You don’t want the broth to be like soup, you want it opaque and kind of thick.  Gravy-esque.  That’s where the roux comes in.

Besides the roux, this is really just a matter of chopping things and dumping them into a pot.  There’s not much else to it.  So get fat!  Get Tuesday!  Get gumbo!


Chicken Gumbo with dry roux
Serves 8
Deep, rich cajun gumbo with chicken and andouille sausage.
Prep Time
1 hr
Cook Time
30 min
Total Time
1 hr 30 min
Prep Time
1 hr
Cook Time
30 min
Total Time
1 hr 30 min
  1. 2 cups dry roux (see notes)
  2. 2 Tbsp oil
  3. 2 onions, chopped
  4. 2 green bell peppers, chopped
  5. 4 ribs of celery, chopped
  6. 1 tsp dried thyme
  7. 6 garlic cloves
  8. 3 bay leaves
  9. 1/4 tsp cayenne pepper
  10. 2 quarts chicken stock
  11. 3 cups cooked chicken, cubed
  12. 1 lb andouille sausage, sliced in rounds
  13. 1/4 cup white wine vinegar
  1. In a large stock pot, heat the oil over medium heat. Add the onions, bell peppers, and celery, and saute until tender. Add the thyme, garlic, and dry roux, and mix well.
  2. Add half the stock and stir well, until the roux is fully incorporated. Then add the remaining stock and bay leaves, and stir until combined.
  3. Simmer for twenty minutes., then add the chicken and sausage. Simmer another five minutes, then remove from heat and add the vinegar and salt to taste. Serve with hot sauce.
  1. Dry roux -
Adapted from Cook's Illustrated
Feral Cuisine

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