Daring Kitchen - Gumbo

Had to special order the filé powder
First off I have to say - wow.  What a delicious challenge!  The gumbo was fantastic!!!  We had some today for lunch and will be having some for dinner tomorrow.  If you decide to make this recipe, don't rush it!  It needs all that cooking time to develop the flavours.  I made the chicken and sausage version.

Blog checking lines:  Our May hostess, Denise, of There’s a Newf in My Soup!, challenged The Daring Cooks to make Gumbo! She provided us with all the recipes we’d need, from creole spices, homemade stock, and Louisiana white rice, to Drew’s Chicken & Smoked Sausage Gumbo and Seafood Gumbo from My New Orleans: The Cookbook, by John Besh.

I only made a few changes.  I halved the protein in the recipe, the amount of stock, the amount of flour and the amount of oil.  Thankfully I did actually, or I never would have gotten it all in the pot.  I didn't skimp on things that I thought would impact the flavour.  Mainly the aromatics and the seasonings.  I did only use 1/2 the seasoning the chicken, since it was only half the amount.

My notes:  Don't rush the roux!  Let it cook and do it's thing.  I will say though, that I am glad I took it off the heat when I did and added the onions - as the roux continued to darken during this stage (and when the chicken was added to be browned).  I even used the okra (I loathe okra) and it added a silky richness to the sauce.  I used frozen ones, which ended up cooking right down into the rich sauce.  Final thoughts?  Do make this recipe.  I have a new favourite for cooking for a crowd.  Thanks again Denise!  See you all next month!

Here's the original recipe:

Drew’s Chicken & Smoked Sausage Gumbo
Minimally adapted from My New Orleans: The Cookbook, by John Besh
Serves 10-12
1 cup (240 ml) (230 gm) rendered chicken fat, duck fat, or canola oil
1 cup (240 ml) (140 gm) (5 oz) flour
2 large onions, diced
1 chicken (3 ½ to 4 lbs.), cut into 10 pieces
2 tablespoons (30 ml) (15 gm) (½ oz) Basic Creole Spices (recipe follows), or store-bought Creole spice blend
2 pounds (2 kilograms) spicy smoked sausage, sliced ½ inch (15mm) thick
2 stalks celery, diced
2 green bell peppers (capsicum), seeded and diced
1 tomato, seeded and chopped
2 cloves garlic, minced
Leaves from 2 sprigs of fresh thyme
3 quarts (3 liters) Basic Chicken Stock (recipe follows), or canned chicken stock
2 bay leaves
6 ounces (175 gm) andouille sausage, chopped
2 cups (480 ml) (320 gm) (11 oz) sliced fresh okra, ½ -inch (15mm) thick slices (or frozen, if fresh is not available)
1 tablespoon (15 ml) Worcestershire sauce
Salt, to taste
Freshly ground black pepper, to taste
Filé powder, to taste
Tabasco, to taste
4-6 cups (1 – 1½ liters) (650 gm – 950 gm) cooked Basic Louisiana White Rice (recipe follows)
1. Prepare homemade chicken stock, if using (recipe below).
2. Prepare homemade Basic Creole Spices, if using (recipe below).
3. Season the chicken pieces with about 2 tablespoons of the Creole Spices while you prepare the vegetables.
4. Make sure all of your vegetables are cut, diced, chopped, minced and ready to go before beginning the roux. You must stand at the stove and stir the roux continuously to prevent it from burning.

The Creole Seasoning - will be great next time too!


Smoked Sausage

5. In a large cast-iron or heavy-bottomed pan, heat the chicken fat, duck fat, or canola oil over high heat. Whisk the flour into the hot oil – it will start to sizzle. Reduce the heat to moderate, and continue whisking until the roux becomes deep brown in color, about 15 minutes.
6. Add the onions. Switch to a wooden spoon and stir the onions into the roux. Reduce the heat to medium-low. Continue stirring until the roux becomes a glossy dark brown, about 10 minutes.
7.Add the chicken to the pot; raise the heat to moderate, and cook, turning the pieces until slightly browned, about 10 minutes.
8. Add the sliced smoked sausage and stir for about a minute.
9. Add the celery, bell peppers, tomato, and garlic, and continue stirring for about 3 minutes.
10. Add the thyme, chicken stock, and bay leaves. Bring the gumbo to a boil, stirring occasionally.
11. Reduce the heat to medium-low and simmer, uncovered, for 45 minutes. Stir occasionally, skimming off the fat from the surface of the gumbo every so often.
12. Add the chopped andouille, okra, and Worcestershire. Season with salt and pepper, several dashes of filé powder, and Tabasco, all to taste.
13. Simmer for another 45 minutes, continuing to skim the fat from the surface of the gumbo. Remove the bay leaves and serve in bowls over rice. Pass more filé powder at the table if desired.

Sliced Okra

Andouille Sausage

Onions and roux

Coated and ready for the stock
 And the finished dish:

Saucy and delicious!


  1. That last photo says it all d.e.l.i.c.i.o.u.s it is wonderful to hear that LOVED it so much and you have a new 'keeper' recipe for a crowd. Marvellous work.

    Cheers from Audax in Sydney Australia.

  2. Yours looks great too! Such a great dark colour!

    Always great to meet a fellow Canadian food blogger.

    I lovelovelove Ottawa (tons of family from there).

    Keep it up and I'll keep reading!



  3. That gumbo sure does look amazing!! Loving the recipes from your blog.