Ingredients (17)
For the chicken:
- 1 4- to 5-pound chicken
- 4 cups low-sodium chicken broth
- 2 cups water
- 1 tablespoon Cajun seasoning (either purchased or homemade)
- 1 teaspoon salt
For the gumbo base:
- 3/4 cup vegetable oil
- 1 cup all-purpose flour
- 1 medium yellow onion, chopped
- 3 medium garlic cloves, minced
- 1 medium green bell pepper, chopped
- 3 stalks celery, chopped
- 1 bay leaf
- 1 (28-ounce) can diced tomatoes
- 1 (16-ounce) bag frozen sliced okra
- 1 pound andouille sausage, cut on the bias into 1/2-inch-thick slices
- Sliced scallions, for garnish
- Chopped parsley leaves, for garnish
Nutritional Information
- Calories737
- Fat55.66g
- Saturated fat12.17g
- Trans fat0.27g
- Carbs25.61g
- Fiber4.95g
- Sugar4.73g
- Protein34.6g
- Cholesterol119.14mg
- Sodium953.64mg
- Nutritional Analysis per serving (8 servings) Powered by
Tip
How to Store Chicken
Raw or cooked chicken can be stored in a refrigerator for a few days, though it’s important to prevent raw chicken juices from leaking and contaminating other foods. Ensure that chicken remains in its original packaging (which should be vacuum-sealed or tightly-wrapped) until it is ready to be cooked.
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Tip
How to Freeze Chicken
While freezing will make your chicken less tender and juicy, it is the perfect way to store the family-sized pack you bought at Costco last weekend. Remove the chicken from its original packaging and rewrap it tightly using aluminum foil, plastic wrap, or freezer paper. Double wrap if you are planning to store the chicken for more than two months. Ground chicken can last up to three months in the freezer, while chicken pieces can last up to nine.
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Tip
How to Thaw Chicken
You should never thaw chicken at room temperature, as it is highly susceptible to bacteria growth. Frozen chicken should either be thawed in the microwave, in the refrigerator, or in cold water (which should be changed every 30 minutes).
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Tip
How to Freeze Pork
Pork fares best in the freezer if packaged with freezer-friendly materials like waxed paper, aluminum foil, or heavy-duty plastic bags.
Wrap any meat tightly so that air does not escape and freeze at 0°F. Generally, fresh cuts of pork can last up to six months, while ground pork can last up to three.
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Tip
How to Thaw Pork
Pork is easiest to thaw when placed in the refrigerator in its original wrapping. Small roasts will take three to five hours per pound, while larger roasts can take up to seven hours per pound. Thawing ground pork depends entirely on the thickness of its packaging.
It is safe to cook frozen or partially-frozen pork, but its cooking time may take 50 percent longer. Frozen pork should not be cooked in a slow cooker.
It is safe to cook frozen or partially-frozen pork, but its cooking time may take 50 percent longer. Frozen pork should not be cooked in a slow cooker.
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Next: How to Store Pork
Tip
How to Store Pork
Sealed pork products can typically last in the fridge for two to four days, with ground pork having a slightly shorter shelf life at one to three. Ham or other smoked pork products like bacon can be stored for up to a week, though this only applies to products that aren’t vacuum sealed or prepared with preservatives. The latter can obviously last a lot longer.
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Tip
How to Store Fresh Sausage
Fresh sausage must be consumed or frozen within one to two days of purchase. They can be stored in their original packaging, but refrain from opening the package until you’re ready to cook. The easiest way to tell if a sausage has gone bad is its smell. Discard of anything that smells foul.
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Tip
How to Freeze Fresh Sausage
Sausage can be kept in its original packaging, but re-wrapped in aluminum foil, plastic wrap, or freezer paper to prevent freezer burn. A frozen fresh sausage’s optimal flavor will last one to two months beyond its initial freeze date, though properly packaged sausage can last significantly longer.
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Tip
How to Cook Fresh Sausage
To cook sausage in its traditional form (whole and with casing), spray a skillet with cooking spray and set the heat to medium-high. Add the sausages and allow their sides to brown. Continuously flip the sausages with tongs until they are browned evenly. Lower heat to medium-low and carefully had half a cup of water to the skillet. Cover the sausages and allow to simmer in the water for 12 minutes or until the they are cooked through.
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In New Orleans, gumbo is as ubiquitous as Sazeracs and jazz. This version, which Louisiana home cook Whitmire adapted from Cajun Delights, a down-home cookbook sold at a festival and given to her as a newlywed, is thickened by a dark roux and filled with smoky Cajun andouille sausage and chicken.
What to buy: Frozen okra can be found in most supermarkets; you can substitute fresh okra. Andouille is a smoked pork sausage that can be found in many gourmet markets or online at CajunGrocer.com. Look for Cajun seasoning in most supermarkets, or make your own. We recommend topping off your meal with our classic King Cake recipe.
Need a quicker option? Try our easy Chicken Gumbo recipe and have it on the table in 40 minutes.
Instructions
For the chicken:
-
1
Remove the neck and giblets from the chicken’s cavity and discard. Rinse the chicken, inside and out, under cold running water; pat dry with paper towels and cut into 10 to 12 bone-in pieces (2 legs, 2 thighs, 2 wings, and each breast halved or cut into thirds).
-
2
Place the chicken pieces in a large pot; cover with the broth, water, Cajun seasoning, and salt. Bring to a boil over high heat then reduce the heat to medium low; simmer until the chicken is tender and just cooked, about 30 minutes.
-
3
Transfer the cooked chicken pieces to a plate to cool. Strain the broth and skim off any excess fat. Reserve 4 cups for the gumbo. When the chicken is cool enough to handle, remove the skin and bones and discard; set the chicken pieces aside.
For the gumbo base:
-
1
Heat the oil in a large, wide, heavy-bottomed pot over medium heat until it is hot and shimmers, about 3 minutes. Slowly sprinkle the flour into the pot, stirring constantly with a wire whisk to prevent any lumps from forming. Cook, stirring constantly (and taking care to scrape out the corners of the pot), until the roux is dark brown (it should resemble melted chocolate), about 25 to 30 minutes.
-
2
Add the onion and garlic and stir to coat the vegetables in the roux. Season well with salt and freshly ground black pepper. Stir in the bell pepper, celery, and bay leaf; cook until the vegetables soften slightly, about 4 minutes.
-
3
Slowly stir in the reserved chicken broth, mixing well to incorporate; season with salt and freshly ground black pepper. Bring to a boil, then stir in the tomatoes, okra, reserved chicken meat, and andouille. Bring the mixture to a boil, then reduce the heat to medium low, cover the pan, and simmer for 30 minutes, stirring occasionally.
-
4
Taste the gumbo to check the seasoning. If necessary, add more salt and freshly ground black pepper. Serve over cooked white rice, topped with scallions and parsley.
Beverage pairing: August Kesseler Riesling ‘R’, Germany. Fresh and vibrant with racy acidity and a perfect touch of sweetness, this wine is a refreshing match for this smoky, rich dish.
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