Gumbo

Name: Gumbo
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 1 serving
Cuisine: American
Ingredients: 1 tbsp vegetable oil; 15 g plain flour; 60 g onion; 50 g green bell pepper; 40 g celery; 1 clove garlic; 120 g boneless chicken thigh; 60 g andouille sausage; 250 ml chicken stock; 1 bay leaf; 0.25 tsp dried thyme; 1 pinch cayenne pepper; 0.5 tsp smoked paprika; 0.5 tsp salt; 0.25 tsp black pepper; 1 spring onion; 1 tsp flat-leaf parsley; 0.25 tsp filé powder; 50 g long-grain white rice; 1 tsp hot sauce

A Louisiana stew built on a dark, slow-cooked roux, the holy trinity of onion, pepper and celery, chicken and smoky andouille sausage, simmered until deep and glossy and ladled over white rice.

Mains 25g+ protein 8g+ fibre

95 min20 prep · 75 cookMedium902 kcalper serving

Instructions

Cut 120 g of chicken thigh into 2 cm pieces and toss with 0.25 tsp of the salt, 0.25 tsp of black pepper and 0.5 tsp of smoked paprika. Slice 60 g of andouille into 5 mm coins. Chop 60 g of onion, 50 g of green pepper and 40 g of celery finely and keep them together in one bowl, the holy trinity.
Set a heavy-based saucepan or small Dutch oven over medium-high heat. Dry-fry the sausage coins for 3 minutes until the edges catch and the fat renders, then lift out with a slotted spoon. Add the chicken in a single layer and brown for 3 minutes, turning once, it need not cook through. Lift out and set aside with the sausage.
Lower the heat to medium-low and add 1 tbsp of vegetable oil to the pan. Whisk in 15 g of plain flour to a smooth paste and stir without stopping for 15-20 minutes, scraping the base and corners, until the roux smells nutty and turns the colour of dark chocolate. If it smells acrid or specks turn black, it has burnt and must be started again.
Tip the trinity straight into the hot roux, it will hiss and stop the roux cooking, and stir over medium heat for 5 minutes until softened. Add 1 clove of minced garlic, 0.25 tsp of dried thyme and 1 pinch of cayenne and stir for 1 minute more.