A rich, smoky gumbo with tender chicken and spicy andouille sausage, all simmered in a deep, dark roux. This Louisiana classic is pure comfort food, perfect served over a bed of fluffy white rice.
Prep30 min
Cook120 min
Servings6
Serving size: 1 serving
948cal
42gprotein
73gcarbs
55g
Ingredients
0.75 cup Vegetable Oil (For making the roux)
0.75 cup All-Purpose Flour
2 medium Yellow Onion (finely chopped)
3 stalks Celery (finely chopped)
1 large Green Bell Pepper (finely chopped)
6 cloves Garlic (minced)
1 lb Andouille Sausage (sliced into 1/4-inch rounds)
1.5 lb Boneless, Skinless Chicken Thighs (cut into 1-inch pieces)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
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About Chicken and Andouille Sausage Gumbo, Steamed Basmati Rice and French Bread
Aromatic, perfectly spiced gumbo with rice – soul-satisfying comfort food for a hearty dinner!
This cajun_creole dish is perfect for dinner. With 1422.64 calories and 53.99g of protein per serving, it's a nutritious choice for your meal plan.
fat
2 tbsp Cajun Seasoning (Use a low-salt blend if possible)
1 tsp Dried Thyme
2 leaves Bay Leaves
0.5 tsp Cayenne Pepper (adjust to your spice preference)
1.5 tsp Salt (divided, or to taste)
1 tsp Black Pepper (freshly ground, divided)
1 cup Okra (fresh or frozen, sliced into 1/2-inch rounds)
0.25 cup Green Onions (thinly sliced, for garnish)
3 tbsp Fresh Parsley (chopped, for garnish)
6 cups Cooked White Rice (for serving)
Instructions
1
Make the Dark Roux
In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium heat.
Gradually whisk in the flour until a smooth paste forms. Reduce heat to medium-low.
Cook, stirring constantly with a flat-edged wooden spoon or spatula, for 30-45 minutes. The roux must be stirred continuously to prevent burning. It will progress from blonde to a peanut butter color, and finally to a dark chocolate brown. This step requires patience.
2
Sauté the Holy Trinity
Once the roux is dark brown, immediately add the chopped onion, celery, and bell pepper (the 'Holy Trinity'). The roux will sizzle and seize up; keep stirring vigorously.
Cook for 8-10 minutes, stirring frequently, until the vegetables are very soft and have released their moisture.
Stir in the minced garlic and cook for 1 more minute until fragrant.
3
Brown the Meats
While the roux is cooking, you can brown the meats in a separate large skillet over medium-high heat to save time.
Add the sliced andouille sausage to the skillet and cook for 5-7 minutes, until browned and some fat has rendered. Remove with a slotted spoon and set aside.
Season the chicken pieces with 1/2 tsp salt and 1/2 tsp black pepper. Add the chicken to the same skillet and brown on all sides, about 6-8 minutes. It does not need to be cooked through. Set aside.
4
Combine and Simmer the Gumbo
Slowly and carefully pour the warm chicken stock into the roux and vegetable mixture, about one cup at a time, whisking constantly to create a smooth, lump-free liquid.
Bring the mixture to a simmer, then add the browned sausage, chicken, Cajun seasoning, dried thyme, bay leaves, cayenne pepper, and the remaining 1 tsp salt and 1/2 tsp black pepper.
Reduce the heat to low, cover the pot, and let it simmer gently for at least 90 minutes, stirring occasionally. This allows the flavors to meld and the chicken to become tender. Skim any excess oil from the surface if desired.
5
Add Okra and Finish
During the last 20 minutes of simmering, stir in the sliced okra. Continue to cook, uncovered, until the okra is tender.
Remove the pot from the heat. Discard the bay leaves.
Taste the gumbo and adjust seasoning with more salt or cayenne pepper if needed.
6
Serve
Ladle the hot gumbo into bowls over a generous scoop of cooked white rice.
Garnish with sliced green onions and fresh parsley before serving.
Servings
4
Serving size: 1 serving
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
2.25 tsp Active Dry Yeast (Equivalent to one 7g packet)
1 tbsp Granulated Sugar
4 cup Bread Flour (Plus more for dusting)
2 tsp Salt
2 tbsp Vegetable Oil (Plus more for greasing the bowl)
1 large Egg (For egg wash)
1 tbsp Water (For egg wash)
1 cup Hot Water (For creating steam in the oven)
Instructions
1
Activate the Yeast
In a large bowl or the bowl of a stand mixer, combine the warm water, sugar, and active dry yeast.
Stir gently to dissolve and let the mixture sit for 5-10 minutes. It should become foamy and bubbly, which indicates the yeast is active.
2
Make and Knead the Dough
Add the bread flour, salt, and vegetable oil to the yeast mixture.
Using a stand mixer with a dough hook, mix on low speed for 6-8 minutes until a smooth, elastic dough forms. The dough should pull away from the sides of the bowl.
To knead by hand, mix ingredients with a wooden spoon until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 8-10 minutes until the dough is smooth, elastic, and tacky but not sticky.
3
First Rise (Proofing)
Shape the dough into a ball and place it in a large bowl lightly greased with oil, turning the dough to coat it.
Cover the bowl with plastic wrap or a damp kitchen towel.
Let it rise in a warm, draft-free place for 60-90 minutes, or until it has doubled in size.
Gently punch down the risen dough to release the air and transfer it to a lightly floured surface.
Divide the dough into two equal portions.
Working with one portion at a time, press it into a rectangle (approximately 12x8 inches).
Starting from the long edge, roll the dough up into a tight log. Pinch the seam and the ends firmly to seal.
Place the loaves seam-side down on a baking sheet lined with parchment paper. Cover loosely with a kitchen towel and let them rise for another 30-45 minutes, until they look puffy.
5
Prepare for Baking
About 20 minutes before baking, preheat your oven to 400°F (200°C). Place a shallow metal or cast iron pan on the bottom rack of the oven to heat up.
In a small bowl, whisk the egg with 1 tablespoon of water to create an egg wash.
Using a very sharp knife or a bread lame, make 3-4 decisive diagonal slashes across the top of each loaf, about 1/4-inch deep.
Gently brush the loaves all over with the egg wash for a golden, shiny crust.
6
Bake with Steam
Place the baking sheet with the loaves on the middle rack of the preheated oven.
Carefully pour 1 cup of hot water into the preheated pan on the bottom rack. It will create a burst of steam. Quickly close the oven door to trap the steam.
Bake for 25-30 minutes, or until the crust is a deep golden brown and the internal temperature registers 190-200°F (88-93°C) on an instant-read thermometer.
The loaves should also sound hollow when tapped on the bottom.
7
Cool and Serve
Immediately transfer the baked loaves from the baking sheet to a wire rack.
Let the bread cool completely for at least 1 hour before slicing. This is crucial as it allows the internal crumb structure to set properly.
