Chicken and andouille gumbo

Method

1. 1

   Step 1

   Brown the chicken pieces and sausage in a spoonful of the oil in a heavy pot over medium-high heat, in batches. Lift out and set aside.

   • 10 min
   • medium-high heat
   • Dutch oven / casserole pot (opens in a new tab)

   Food safety: Wash hands and boards after handling raw chicken.

   

2. 2

   Step 2

   Add the rest of the oil and whisk in the flour. Cook over medium-low heat, stirring constantly, until the roux is the colour of milk chocolate.

   • 30 min
   • medium-low heat

   Food safety: Hot roux sticks and burns skin badly — stir with a long wooden spoon.

   Never leave the roux; if black specks appear it has burned and must be restarted.

   

3. 3

   Step 3

   Stir in the onion (opens in a new tab), celery (opens in a new tab) and pepper (opens in a new tab); the roux will sizzle and darken further. Cook until softened, then add the garlic (opens in a new tab), paprika (opens in a new tab), thyme (opens in a new tab) and cayenne.

   • 8 min
   • medium heat
4. 4

   Step 4

   Gradually whisk in the stock so no lumps form. Return the chicken and sausage, add the okra (opens in a new tab), bay leaves (opens in a new tab), salt and pepper (opens in a new tab) and simmer gently, skimming off fat.

   • 60 min
   • low heat
5. 5

   Step 5

   Meanwhile rinse the rice and simmer it, covered, over low heat until tender and the water is absorbed. Taste the gumbo (opens in a new tab) for salt and heat and serve ladled over rice, topped with spring onion (opens in a new tab) and hot sauce (opens in a new tab).

   • 20 min
   • low heat
   • Saucepan (opens in a new tab)