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Gumbo

Gumbo

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There’s nothing quite like a steaming bowl of gumbo. This classic dish is packed with bold flavors, rich textures, and comforting warmth, making it the perfect meal for chilly days or whenever you need a hearty, soul-warming dish. This gumbo recipe is one I return to time and time again, and once you try it, you’ll understand why.

  • Total Time: 3 hours 30 minutes
  • Yield: 6 1x

Ingredients

Scale

2 onions, chopped

1 green bell pepper, chopped

1 jalapeño, chopped (with or without the seeds)

2 celery sticks, chopped

1 carrot, halved and sliced

4 garlic cloves, finely chopped

500 g (1.1 lbs) sausages (with spices or herbs), sliced

1 kg (2.2 lbs) bone-in chicken

6–10 tbsp cooking oil

2 dl (¾ cup + 1 tbsp) all-purpose flour

400 ml (1 ⅔ cups) beer

1 liter (4 ¼ cups) chicken stock

2 tsp dried thyme

2 bay leaves

1 tsp dried parsley (optional)

1 kg (2.2 lbs) crab claws, precooked

Black pepper, to taste

Salt, to taste

To Serve

Rice and/or cornbread

Spring onions, chopped (the green part)

Instructions

  1. Season the chicken with salt and sear in 3 tbsp of cooking oil in a hot pan until golden on all sides.
  2. Bake the chicken in the oven at 180°C (360°F) for 20-30 minutes.
  3. In the same frying pan, fry the sausage slices until they develop a good color. Set aside.
  4. Add the leftover oil into a large pot. Add enough cooking oil to make around 1 dl (⅔ cup) in total. Heat it up on low heat and add the all-purpose flour. On medium-low heat, whisk the flour with the oil until the roux turns dark brown. This can take up to 35-40 minutes, depending on the heat level.
  5. Add the onion to the roux and fry for a minute or two. Add the bell pepper, carrot, celery, and jalapeño, then fry for another minute.
  6. Deglaze the frying pan used earlier with some of the beer, scraping up all the flavors. Pour into the large pot while stirring. Keep stirring as you add the rest of the beer to avoid lumps.
  7. Add the chicken stock a little at a time, stirring continuously.
  8. Add the garlic, thyme, parsley (if using), and a generous amount of black pepper.
  9. Add the sausages and chicken (along with any resting juices) to the gumbo and let it simmer on very low heat for 2 hours.
  10. Add the crab claws and let simmer for another 20 minutes.
  11. Taste and adjust the salt.
  12. Garnish with chopped spring onions and serve with rice and/or cornbread. Enjoy!
  • Prep Time: 30 minutes
  • Cook Time: 3 hours

Find it online: https://ivaneats.com/gumbo/