This recipe includes how to make a simple dry Gumbo roux which is stirred into this gumbo of
shredded chicken thigh fillets, chorizo sausage, the Holy Trinity of Cajun cooking: onion, green
capsicum and celery not forgetting the most important ingredient, my Louisiana Cajun Spice.
DRY ROUX
1 cup plain flour
2 cups chicken stock
GUMBO
2 tbsp vegetable oil, divided
1 onion, finely chopped
2 stalks celery, diced
1 green capsicum diced
1 tbsp crushed garlic
1-2 tbsp Spice Fusion Louisiana Cajun Spice blend
½ tsp salt
2 cups chicken stock
1 tbsp parsley
2 bay leaves
1 spring/green onion, finely chopped
6 chicken thigh fillets, cut into halves
2 cups sliced andouille, chorizo or other spicy sausage
Preheat oven to 220°C
ROUX: Add plain flour to an oven-proof dish or frying pan.
Cook for 40-45 minutes, stirring occasionally, until the flour has turned to a cinnamon
colour. (Check more often near the end of cooking time.) Remove from oven and cool.
GUMBO: In a Dutch oven, heat 1 tablespoon of the vegetable oil and soften the onion, celery
and capsicum. Add garlic and Louisiana Cajun Spice blend and stir for one minute,
then add chicken stock. Bring to a simmer then add parsley, bay leaves and spring onions.
Meanwhile, heat more oil in a frying pan and fry the chicken thigh pieces
until golden brown all over; then return the chicken to the gumbo sauce and simmer,
covered, for 15 minutes.
Remove chicken and cool before shredding or chopping into bite-size pieces.
Remove bay leaves.
Whisk 2 cups of chicken stock into the roux then slowly add the roux to the gumbo,
stirring well to incorporate.
Add the sausage and simmer for 5 minutes, then return the chicken to the gumbo
and simmer for 5 more minutes.
Add 1 teaspoon white vinegar and salt and pepper to taste.
