Chicken Gumbo

Chicken Gumbo

Geoffrey Zakarian

Serves: 6

Ingredients

  • 3 slices thick bacon, chopped
  • 6 chicken drumsticks
  • 6 bone-in, skin-on chicken thighs
  • Kosher salt and freshly ground black pepper
  • 2 links Andouille sausage (about 8 ounces), diced
  • Canola oil
  • 1/3 cup all-purpose flour
  • 2 celery stalks, chopped (about 1/2 cup)
  • 1 medium green or red bell pepper, cored, seeded and chopped
  • 1 medium onion, chopped (about 1 cup)
  • 8 garlic cloves, finely chopped
  • 1 tablespoon tomato paste
  • 2 teaspoons chopped fresh thyme
  • 1/4 teaspoon cayenne, or to taste
  • 1/2 cup dry white wine (optional)
  • 6 cups chicken stock
  • 2 dried bay leaves
  • 4 ounces okra, trimmed and thinly sliced
  • 1 Tbsp Worcestershire sauce
  • 1/2 cup chopped scallions, white and green parts

Preparation

Cook the bacon until crispy in a large Dutch oven over medium heat. Remove and drain on paper towels.

Season the drumsticks and thighs with salt and pepper. Raise the heat to medium-high and brown the chicken in batches in the bacon fat, about 6 minutes per batch.

Remove to a plate.

Add the sausage and brown all over, about 5 minutes, then add to the plate with the chicken.

Add enough oil to the pot to make about 1/3 cup fat. Reduce the heat to medium and stir in the flour with a wooden spoon until smooth. Cook, stirring constantly, until the flour paste smells nutty and is a deep golden brown, about 15 minutes.

Add the celery, bell pepper and onion and cook until slightly softened, about 3 mins.

Add the garlic, tomato paste, thyme, and cayenne, and cook until the garlic is fragrant, about 1 minute.

Add the white wine (if using) and bring to a boil.

Whisk in the stock and bring to a simmer. Add the bay leaves and okra and return the chicken and sausage into the pot.

Simmer briskly until the chicken is tender, about 45 minutes.

Remove the bay leaves. Stir in the Worcestershire and reserved bacon.

Season with salt, sprinkle with scallions, and serve.

Print Recipe