I’ve got only one other gumbo recipe—Chicken and Andouille Gumbo—and I
made it with a light roux, more of a golden color instead of chocolaty.
It’s simply a matter of time: Traditional gumbo cooks stand over the pan stirring
flour and oil together for more than an hour. The longer, the darker, and
that’s a good thing. After all, it’s the roux that makes the simple ingredients
in this favorite Louisiana soup deliciously rich and inviting.
Now enter Alton Brown. I came across his method of baking the roux instead of stirring it on the stovetop, and I
decided to try it. Hats off to Alton! Simply whisk the flour and oil in a Dutch
oven and place it, uncovered, in a 350°F oven for 1.5 to 2 hours (mine was 1.75),
whisking every 20 minutes or so. The roux turned out a rich, deep, dark peanut
butter color—and I had time to get everything else ready while it baked. Give this
method a try. Note: I used canola
oil. Vegetable oil may result in an even darker roux.
You’ve heard of filé gumbo, but not all gumbos include
this powder made from ground or pounded sassafras leaves. It’s used to thicken
the soup at the end of cooking (or passed around the table once the soup is
served), but okra is also commonly used as a thickener. Use only one or the
other—not both.
Here, I stirred in a little filé (off heat) after the
gumbo was cooked, and passed more at the table for guests who wanted an
even thicker consistency. The key is to try to find the best filé powder you
can. It should have a deep sage-green color, not murky brown like some products
on the market.
Another note: If you’re making enough gumbo to have leftover, don’t add filé
to the entire pot after cooking. The powder doesn’t cook well and may become
stringy when the dish is reheated. Simply allow your guests to sprinkle it on
at the table, then add it to the leftover gumbo after heating.
And a final note: There are several differences between gumbo and jambalaya, but the most obvious have to do with the rice and
consistency of the dish. Gumbo is a slightly thick soup—or stew—that’s ladled
over already cooked rice. Jambalaya is more of a casserole in which the rice is
cooked along with the other ingredients for a very thick consistency. (Compare
it to Spanish paella.)
Serves
4-5
Ingredients
- 1/2 cup
canola (or vegetable) oil
- 1/2 cup
all-purpose flour
- 1 tbsp
olive oil
- 3/4 lb
boneless, skinless chicken breast, cut into bite-sized pieces
- sea
salt
- freshly
ground black pepper
- 1 cup
chopped white or yellow onion
- 1/2 cup
chopped green bell pepper
- 1/2 cup
chopped celery
- 4 cups
chicken broth
- 1/3 cup
chopped tomato
- 1/4 cup
chopped flat-leaf parsley
- 1 tbsp
finely chopped sage leaves
- 1 lb
medium shrimp, shelled and deveined
- 2 tsp
filé powder, plus more for serving, if desired
- hot,
cooked white rice, for serving
|
Prepared Chicken |
|
Prepared Onion, Celery, and Bell Pepper |
|
Prepared Parsley, Sage, and Tomato |
|
Prepared Shrimp |
Preparation
- Preheat
oven to 350°F.
- Whisk
together the oil and flour in a Dutch oven (or other large, heavy pot) until
well blended. Place in the oven and bake, uncovered, stirring every 20 minutes,
until the roux is brown (think dark peanut butter), about 1.75 hours.
Transfer the pan to the stovetop.
|
Whisked Oil and Flour Ready to Bake |
|
Halfway Through |
|
Cooked Roux |
- Meanwhile,
heat a skillet over medium heat and add the olive oil. Season the chicken with
salt and pepper and cook until browned and just cooked through, 6-7 minutes.
Transfer to a plate and set aside, if using within 1 hour (or cover and chill
until ready to use).
- Add the
onion, bell pepper, and celery to the pot with the roux over medium heat. Cook,
stirring often, until softened, 6-7 minutes.
- Add the
tomato, parsley, and sage, stirring to incorporate. Add the chicken broth 1 cup
at a time, stirring to combine each cup. Season with salt and pepper and cook,
uncovered, stirring occasionally, 20 minutes. (Reduce the heat, if the mixture
begins to boil.)
- Add the
shrimp and reserved cooked chicken breast to the pot and cook until the shrimp
is done and chicken is hot throughout, 5-6 minutes. Remove from the heat and
sprinkle with 2 teaspoons of filé powder, stirring to combine.
|
Chicken Beginning to Cook |
|
Cooked Chicken |
|
Vegetables Added to Roux |
|
Softened Vegetables |
|
Tomato Mixture Added |
|
Broth Added |
|
Shrimp and Chicken Added |
To serve, mound rice in the middle of shallow
bowls and spoon gumbo over and around the rice. Pass filé powder at the
table and let guests help themselves to more, if desired.
|
Shrimp and Chicken Filé Gumbo |
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