AuthorAmber VaughanYields4 ServingsCategoryNorth American
As I sat in my kitchen making this dish for the first time, I immediately began to reminisce.
I thought back to my childhood, in the kitchen with my NaNa as she made beef stew. Helping her snap green beans as she diced tomatoes and prepped her beef stock. I can still smell the robust aroma that filled not only our house, but our street as well. I remember answering the door as neighbors popped their head in to see “what smelled so good!”
This dish gives me all the feels of my childhood, while incorporating my love of sōl food. There’s simply something amazing about using your sense of taste, touch and smell to dictate how you want to season your food.
I encourage you to trust yourself and switch this recipe up! Add a pinch more of this or heap of that. I promise, you’ll be surprised at how uniquely amazing your meal turns out.
Ingredients
Directions
Heat 2-3 tablespoons of olive oil on medium high heat.
Drop chicken thighs into pan and season with salt and pepper. Cook until brown both sides then set aside and let cool.
In the same pan, brown the smoked sausage. Set aside and let cool.
In a heavy skillet on medium high heat, add butter and corn oil.
As oil heats, slowly whisk in corn starch. Continuously whisk roux for 30-40 minutes.
Do NOT walk away from your roux, if you do your roux will burn. When the color becomes peanut- brown, remove the roux from heat and set aside.
In a large pot on medium heat, add a 2-3 tablespoons of olive oil and minced garlic.
As the oil and garlic heat, add onions and red, green, yellow and orange peppers. Sauté for 5 minutes.
Pull apart cooked chicken into bite-sized chunks and drop into pot. Add sausage, shrimp, and tomatoes.
Mix to combine.
Add brown sugar, cayenne pepper, crushed red pepper, thyme, cajun seasoning, chicken broth, chicken bullion cubes, oregano, salt, and pepper.
Bring the mixture to a boil, then reduce the heat and simmer the gumbo for 45-50 minutes.
Remove the gumbo from heat and serve with brown or white rice.
Ingredients
Directions
Heat 2-3 tablespoons of olive oil on medium high heat.
Drop chicken thighs into pan and season with salt and pepper. Cook until brown both sides then set aside and let cool.
In the same pan, brown the smoked sausage. Set aside and let cool.
In a heavy skillet on medium high heat, add butter and corn oil.
As oil heats, slowly whisk in corn starch. Continuously whisk roux for 30-40 minutes.
Do NOT walk away from your roux, if you do your roux will burn. When the color becomes peanut- brown, remove the roux from heat and set aside.
In a large pot on medium heat, add a 2-3 tablespoons of olive oil and minced garlic.
As the oil and garlic heat, add onions and red, green, yellow and orange peppers. Sauté for 5 minutes.
Pull apart cooked chicken into bite-sized chunks and drop into pot. Add sausage, shrimp, and tomatoes.
Mix to combine.
Add brown sugar, cayenne pepper, crushed red pepper, thyme, cajun seasoning, chicken broth, chicken bullion cubes, oregano, salt, and pepper.
Bring the mixture to a boil, then reduce the heat and simmer the gumbo for 45-50 minutes.
Remove the gumbo from heat and serve with brown or white rice.
