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I have made gumbo many times but none better than this. I am not talking about the taste as much as I am the consistency. My dark roux was just right. For anyone that works with rouxs (is that the plural of roux?), it is patience and knowing when you have the right consistency. I think I now know what that is for my dark roux. This recipe was adapted from the Heaven on Seven cookbook.
Recipe
Smoked Chicken and Sausage Gumbo:
- First thing I did was smoke 6 boned chicken thighs and 2 chicken breasts rubbed with seasoned salt and smoked paprika on hickory wood for roughly an hour at 250 degrees; removed from grill and let cool
- In a heavy all clad pot, add 2 tbsp olive oil and brown beef smoked sausage; this will take about 10 minutes
- Next add 1/4 of a red onion and 1 yellow onion and cook for 2 minutes
- Now mix in 2 jalapeno peppers diced, 1 &1/2 cups of celery diced, 1 green & red pepper and 1/2 of an orange pepper with 2 tbsp of garlic mince (I used already prepared) and cook for 2 minutes
- Next add your spices including 1/2 tsp dried basil and dried oregano, 1/4 tsp of black pepper, ground white pepper and red pepper flakes, 2 handfuls (tbsp) of Emeril’s essence and cook for 2 more minutes
- Pour in 6 cups of beef stock and bring to a boil
- Reduce to a simmer and add 1 bay leaf and 1 dried red chili (my addition – add more if you really want to spice this up)
- While the pot is simmering, make your dark roux. Heat 1 tbsp of vegetable oil on high heat. When hot, slowly add in 1 &1/4 cup of all purpose flour. You will need to stir continuously for about 25 minutes or so
- When the roux is ready, slowly pour into the gumbo pot and let simmer for another hour
- I prepared this on Sunday and served it Monday night. So these last 2 steps were done Monday.
- Bring the pot back to a boil and reduce to a simmer. Add in 1 lb of frozen okra and cook for 30 minutes
- Finish by adding file (that’s an accent over the e if I could find it) powder and simmer for 5 minutes and then serve
Great looking gumbo! I know how hard it is to get a dark roux. It’s easy to take it too far and burn it. Great job and yummy gumbo!
It’s super that you are now following Carole’s Chatter. I have put you on my blog list as well. Happy blogging.
Love gumbo. And yours looks very inviting. I bet it tastes heavenly with those smoked chicken.
I love gumbo but I’ve never made my own. Your recipe sounds awesome! I’ll have to Google file powder, I haven’t heard of that one before. Thanks for sharing! 🙂