Gumbo - The Compleat Cook



February 21, 2017

  • Prep: 30 mins
  • Cook: 2 hrs
  • Yields: 6


1 cup canola oil

1 cup flour*

2 onions, diced

1 large chicken, cut into 12 pieces

2 tbsp Creole/Cajun spice blend

2 lbs spicy smoked sausage, sliced 1/2″ thick

2 stalks celery, diced

2 green peppers, diced

1 tomato, seeded and chopped

2 cloves garlic, minced

2 sprigs fresh tyme

3 liters chicken stock

2 bay leaves

6 oz. Andouille, or your favourite smoked sausage, chopped

2 cups sliced okra (frozen is available at most grocery stores)

1 tbsp Worcestershire sauce*

Salt & Pepper


4-6 cups cooked rice


1Make a roux by heating the oil in a heavy bottomed pot (cast iron is perfect!) over high heat. Whisk the flour into the hot oil. Reduce the heat to medium and continue whisking until the roux turns deep brown, about 15 minutes.

2Add onions to the roux and stir with a wooden spoon. Reduce heat to medium low and continue until the roux is a glossy dark brown, about 10 minutes. *If you are making the gluten free roux, cook for just 3-5 minutes to make a 'barely blonde' roux.

3Season the chicken with the Creole Spices. Add the chicken to the pot, raise the heat to medium, and cook for about 10 minutes, turning the chicken pieces as you go.

4Add the smoked sausage and stir for a minute.

5Add the celery, bell peppers, tomato, and garlic. Cook, stirring for three minutes. Add the thyme, chicken stock, and bay leaves. Bring the gumbo to a boil, stirring occasionally. Reduce heat to medium low and simmer for 45 minutes. Stir occasionally and skim off the fat.

6Add the andouille, okra, Worcestershire, and season with salt, pepper and Tabasco. Simmer for another 45 minutes, continuing to skim the fat off the top.

7Remove the bay leaves and serve over rice.

*Gluten Free option: omit Worcestershire sauce and use 1/2 cup rice flour, 1/4 cup + 1 Tbsp cornstarch for a blonde roux