Gumbo

Method

1. 1

   Heat the oil

   Warm the oil in a large heavy-based pot over medium-low heat for 1 minute.

2. 2

   Cook the roux

   Whisk in the flour and cook for 25 to 35 minutes, stirring constantly, until it is the colour of dark chocolate and smells toasty.

3. 3

   Soften the vegetables

   Add the onion, green pepper and celery to the roux over medium heat. Cook for 8 to 10 minutes, stirring often, until softened.

4. 4

   Add the garlic

   Stir in the garlic and cook for 30 seconds, until fragrant.

5. 5

   Brown the sausage

   Add the sausage over medium-high heat and cook for 4 to 5 minutes, stirring, until browned at the edges.

6. 6

   Add chicken and stock

   Over medium heat, stir in the chicken, stock, thyme, bay leaves, paprika, cayenne and salt. Bring just to a gentle simmer over 8 to 10 minutes, stirring well so the roux dissolves evenly into the liquid.

7. 7

   Simmer the gumbo

   Reduce to low heat, partly cover and simmer for 40 to 45 minutes, stirring occasionally, until the chicken is tender and reaches 74°C (165°F) at the centre.

8. 8

   Rinse the rice

   About 20 minutes before serving, rinse the rice under cold water until the water runs mostly clear.

9. 9

   Cook the rice

   Put the rice in a saucepan with 400 ml water and bring to the boil over high heat. Cover and cook over low heat for 12 minutes.

10. 10

    Rest the rice

    Turn off the heat and leave the rice covered for 5 minutes, until the grains are tender and the water is absorbed.

11. 11

    Finish the gumbo

    Remove the bay leaves and stir in the parsley over low heat for 1 minute. Taste and adjust the salt if needed.

12. 12

    Serve

    Spoon rice into bowls and ladle the hot gumbo over it.

Tips

• Stir the roux constantly and keep an eye on its colour, as it can burn quickly.
• Add the stock gradually while stirring so the roux blends in smoothly.
• Keep the gumbo at a gentle simmer, not a hard boil.
• Rinse the rice until the water runs mostly clear for less sticky grains.

Swaps

• Use diced okra in place of some of the green pepper for a more traditional gumbo variation.
• Use chicken breast instead of thighs, checking it closely so it does not overcook.
• Use long-grain brown rice in place of white rice, adjusting the cooking time and water to the packet instructions.

Storing

Cool leftovers promptly and refrigerate the gumbo and rice separately in covered containers for up to 3 days; reheat until piping hot.