Chicken Gumbo

There’s really nothing Nick loves more than chicken & Rice and me? I just love a challenge. So I’ve been trying different variations of the pair, and this one is his favorite so far in 2023. Of course, it’s only January 5th…

INGREDIENTS

1 cup canola oil
1 cup all-purpose flour
4 bell peppers, sliced
4 celery stalks, diced
1 Tbsp garlic, grated
1 onion, diced
1 14 oz can diced fire roasted tomatoes
1 Tbsp dried oregano
1 Tbsp dried thyme
1 Tbsp dried basil
1 Tbsp creole seasoning
1 tsp chili powder
1 tsp cayenne pepper
2 tsp black pepper
1 tsp salt
6 cups chicken broth
1 pounds andouille sausage sliced + halved again into half circles (NO substitutions)
1 pound boneless, skinless chicken breast
White rice for serving

DIRECTIONS

• In a large pot over medium heat, whisk together the oil and flour, and cook until the mixture turns golden brown, 8 to 10 minutes.

• Stir in the bell peppers, celery, garlic, onion, tomatoes, oregano, thyme, basil, Creole seasoning, chili powder, cayenne, and a large pinch each of salt and pepper. The roux will bubble and thicken up immediately into a paste that coats the vegetables.

• Continue to cook over medium heat, stirring occasionally, until the vegetables begin to soften, about 8 minutes.

• Stir in the broth, sausage, and chicken. Bring the gumbo to a boil, reduce the heat, cover, and gently simmer until the chicken is literally falling apart, at least 3 hours or up to all day (the longer the better as the flavors will meld).

• Skim the fat off the surface of the gumbo. Remove and discard the chicken bones.

• Divvy the rice among bowls and ladle the gumbo over the rice. Garnish with parsley. Store any leftovers refrigerated in an airtight container for up to 3 days.

For the Instant Pot:

• Use the sauté function to cook the roux as described in step 1 of the recipe above. Stir in the remaining ingredients, except the rice and parsley, lock the lid in place, and cook over high pressure for 35 minutes. Release the pressure, remove the lid, and discard the bones. Use the sauté function to bring the gumbo to a boil and simmer until slightly thickened, about 5 minutes. Serve over rice, garnished with parsley.

For the Slow Cooker:

• To make this chicken gumbo in the slow cooker, follow step 1 in the recipe above, then add the roux, and all remaining ingredients except the rice and parsley, to the slow cooker. Cover and cook until the chicken is falling off the bones, 6 to 8 hours on low, or 5 to 6 hours on high. Uncover, discard the chicken bones, then cook on high until the gumbo thickens slightly, 20 to 30 minutes. Serve over rice, garnished with parsley.