Gumbo is a traditional Cajun soup cooked with a roux base. Roux is a mixture of equal amounts of fat and flour cooked over low heat, stirring constantly, until it is very dark. However, it is easy to burn, so if you aren't sure of success, cook it until it is light brown. The soup usually contains chicken and smoked sausage, but you can use any fowl you have available to you. Serve the soup over rice in large soup bowls. File, ground dried sassafras leaves, is added to the soup at the table.
Step 1
Heat 4 tbsp. of oil in a large pot. Season the chicken with salt, pepper and cayenne pepper. Brown the chicken on all sides. Brown the sausage in the same pan. Remove the meat and reserve it for later. Pour off all the fat and measure out 4 tbsp. of fat to return to the pot.
Step 2
Add the flour and cook over medium heat, stirring constantly, until the roux is light brown. Add the diced onion, pepper, celery and garlic, and stir to coat the vegetables. Cook and stir for four more minutes.
Step 3
Add the chicken broth, thyme leaves, paprika and bay leaf to the pot, and stir to combine with the roux. Add the chicken and sausage.
Step 4
Bring the soup to a boil, lower the heat to medium-low and continue cooking for one hour.
Step 5
Remove the bay leaf. Serve the soup in large soup bowls over rice. Sprinkle with a pinch of file powder and garnish with parsley and green onions.
Tips and Warnings
- Omit the file powder if it is not available. Add more or less cayenne pepper, depending on how hot you like your soup.
- If you burn the roux, throw it away and start again. To prevent burning the roux, cook over low to medium-low heat, stirring constantly.
Things You'll Need
- Large stock pot
- Measuring cups and spoons
- Mixing spoon
- 4 tbsp. oil
- 6 boneless skinless chicken thighs, each cut in 4 pieces
- 1 tsp. salt
- 1/4 to 1/2 tsp. cayenne pepper
- 1/2 tsp. ground black pepper
- 1 lb. andouille or any smoked sausage
- 4 tbsp. flour
- 1 onion, diced
- 1 bell pepper, diced
- 2 stalks of celery, diced
- 2 cloves garlic, minced
- 6 cups chicken broth
- 1 bay leaf
- 1 tsp. fresh thyme leaves
- 1 tbsp. sweet paprika
- 4 green onions, sliced thinly
- 1/4 cup fresh parsley, chopped
- 1 pinch of file powder
- 6 cups cooked white rice
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