Chicken And Sausage Gumbo

gumboAlong with Jambalaya, this is probably the most well known New Orleans dish. It is also the dish that I struggled with for several months trying to perfect. The recipe below is pretty close to authentic, however I opted for an oil-less roux which makes the dish lighter and healthier but still giving it that distinctive flavour. I also chose to include stewed tomatoes (for that lovely umami taste) and worcestershire sauce to give it a bit more character.

Presentation is always stuff when it comes to stews, but I like to serve it with a bit of rice in the middle with some chopped green onions sprinkled on top.


3 large boneless and skinless chicken breast halves
1 tsp pepper
450 g lean kielbasa, cut into 1/4 inch slices
½ cup oil-less roux
1 large onion, chopped
8 cloves garlic minced
1 green bell pepper, seeded and chopped
3 stalks celery chopped
¼ cup worcestershire sauce (optional)
¼ bundle flat leaf parsley, stems and leaves, coarsely chopped
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1 (14-ounce can) stewed tomatoes with juice
2 cups (175 g) okra
4 green onions, sliced, white and green parts
½ kg small shrimp, peeled, deveined and cooked
2 bay leafs

To make the oil-less roux, preheat oven to 190 degrees Celsius and spread two cups of flour evenly across the bottom of a 15-inch cast iron skillet.
Bake, stirring occasionally, for approximately 1 hour, until a dark colour is achieved. The roux will become darker when liquid is added. (1/2 cup of oil-less roux will thicken 700ml of stock. 2/3 cup will thicken 946ml of stock.)

Season the chicken with salt and pepper. Heat the oil in a cast iron pot over medium-high heat. Cook the chicken until browned on both sides and remove.
Over low heat, add the oil-less roux and the onion, garlic, green pepper and celery and cook for 10 minutes.
Add the Worcestershire sauce, salt and pepper to taste and the 1/4 bunch parsley. Cook, while stirring frequently, for 10 minutes. Then add the beef stock, whisking constantly.
Add the chicken and sausage. Bring to a boil, then reduce the heat, cover and simmer for 45 minutes.
Add the tomatoes and okra. Cover and simmer for 1 hour.
Just before serving, add the green onions, shrimp and extra chopped parsley.

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