This recipe is coutersy of Jamie Oliver . I went browsing his cookbook that i’ve had on my shelf , but i barely read it before . And this gumbo caught my eye , and i know he’s not from Louisiana , but his recipe of Gumbo was really delicious .I think making gumbo is easy , it just you have to put the time in it . Can’t rush with gumbo , because the roux needs TLC . If you rush making the roux , i don’t think the result would be as delicious . And also it might seems like there are a lot of ingredients going in here , but actually , it feeds a lot of people . For my family of three , we have quite a bit of leftovers . Which is always good , i don’t need to cook tonight 🙂
Anyway , from what i heard , gumbo most important ingredients are 3 items , they call it holy trinity , Onion , Bell Pepper and Celery . They didn’t include garlic , i wonder why ? But in all gumbo recipes you will always find those 3 ingredients that is a must . This recipe does call for garlic , with 2 other herbs included .
4 chicken thighs , bone in , skin on
4 drumsticks , bone in , skin on
14 oz of andouille sausage , thick cut
4 slices of applewood smoked bacon , roughly chopped
salt , freshly ground pepper , ground cayenne pepper and ground smoked paprika
Sprinkle salt and pepper , along with cayenne pepper and smoked paprika all over the chicken thighs and drumsticks , rub with your hands all over the chicken .
Heat up a dutch oven with little olive oil , brown the chicken and sausage and bacon , for about 5 minutes on each side . If you don’t have enough room , do it in couple batches . Remove the browned meats from the pot , set aside .
4 celery stalks , diced
1 yellow bell pepper , chopped
1 green bell pepper , chopped
1 large onion , diced
3 heaping Tbsp. of flour
In the same pot , throw the veggies in ,( do not remove the fat from browning the meats , you need it to make roux , which is combination of fat and flour ) turn the heat down medium low , cook for about 10 minutes , stirring often . Then after 10 minutes , add the flour in , keep stirring the veggies and flour , cook for 10 minutes . After 10 minutes stirring the veggies and flour should combined and turned into peanut butter color . You can stop here or you can keep stirring and cook 10 more minutes or 20 more minutes if you prefer darker roux . I cooked mine up to 15 minutes for the roux . After 15 minutes , throw in .. these ingredients :
6 garlic cloves , minced
2 bay leaves
6 sprigs of fresh thyme
About 2 lbs of sweet potato , roughly cut
And the browned meats , the sausages , bacon and thighs and also drumsticks .
Stir til combined for about a minute or so , then pour :
6 cups of hot chicken broth
Bring to boil , and the turn the heat to low , simmer for 45 minutes . After 45 minutes , the meat should be falling apart , the sweet potato will help thicken the gumbo . Take the chicken out , and debone them , return them back to the pot . Sprinkle with fresh parsley and serve over warm rice with green onion garnish , if you prefer a hotter , spicier gumbo , chop some bird eye’s chilis , it will turn out superb !!!
Total time cooking and preparation is about roughly 1,5-2 hours .