There’s something about gumbo that is just fabulous. It’s like gumbos are America’s soups. You can’t find gumbos of any sort in other parts of the world. Not like these. With roux or filé powder made from the sassafras root or okra. Sometimes, you can find all three in one. Like a whole trifecta.
There are gumbos made from chicken and sausage like this one. And then there are seafood gumbos made with delicious fruits of the sea, like crab or shrimp or some fishes, even. No matter what the gumbo is made with, they are all served with some sort of rice. Now, you can serve gumbo with plain rice, but why? This is a great opportunity to kick it up a notch. Those boys and girls down in Louisiana are not shy about their spices. They like their heat. A lot.
Cajun and Creole cooks CAN hit you over the head with some heat and things, but they can also be masters of the nuance. Not all gumbos are hot spicy. Some of the are just well-spiced and so yummy that you can’t stop eating. Invariably, you run out of gumbo or rice. Depending on which, well, you might be making more rice or freezing up some gumbo for later. Either way, it’s a delicious dilemma.
Fried Chicken & Sausage Gumbo w/ Cilantro Rice
- 1.25 cups plus 2 tbsp. canola oil
- 1 (3 1/2–4 lb.) chicken, cut into 8 pieces
- 2.5 tsp. freshly ground black pepper
- Kosher salt, to taste
- 2 cups flour
- 1.5 tsp. dark chile powder
- 1.5 tsp file powder
- 1 tsp. cayenne
- 1 tsp. ground white pepper
- 1 tsp. paprika
- 3 cloves garlic, minced
- 3 stalks celery, minced
- 1 green bell pepper, minced
- 1 jalapeño, minced
- 1 poblano pepper, minced
- 1 yellow onion, minced
- 12 cups chicken stock
- 1 lb andouille sausage, halved and sliced
- 12 oz. okra, trimmed and sliced 1/2″ thick
- Sliced scallions and cilantro, for garnish
- Cooked white rice with cilantro, for serving
- Heat 1.25 cups oil in an 8-qt. Dutch oven until a deep-fry thermometer reads 350°. Season chicken with 1 tsp. black pepper and salt; toss with 1⁄2 cup flour. Working in batches, fry chicken until golden; transfer to paper towels to drain.
- Add remaining flour to Dutch oven; whisk until smooth. Reduce heat to medium-low; cook, whisking, until color of roux is dark chocolate, 1–1.5 hours. Add remaining black pepper, the chile and filé powders, cayenne, white pepper, paprika, garlic, celery, bell pepper, jalapeño, poblano, and onion; cook until soft, 10–12 minutes. Add stock; boil. Reduce heat to medium-low; cook, stirring occasionally and skimming fat as needed, until slightly thickened, about 30 minutes. Add reserved chicken; cook until chicken is cooked through, about 45 minutes. Add andouille; cook until chicken is falling off the bone, about 1 hour.
- Using tongs, transfer chicken to a cutting board and let cool slightly; shred, discarding skin and bones, and return to pot. Heat remaining oil in a 12″ skillet over medium-high. Cook okra until golden brown and slightly crisp, 8–10 minutes, then stir into gumbo; cook 15 minutes.
- Add cilantro to cooked long grain rice. Do not add cilantro to the rice before cooking. Stop to combine and to let the cilantro release its scent and flavor. Scoop into a low bowl. Ladle gumbo around the rice. Garnish with scallions or more cilantro. Sprinkle with cajun spice.
