Forget the Others, THIS is How you Make Gumbo

By Chef Billy Parisi · 120 min

Ingredients

Instructions

1. Put the whole chicken in a large pot, cover with 1 gallon of water, and simmer on low to medium heat for 75 to 90 minutes, until fully cooked.
2. Meanwhile, heat 3 tablespoons of vegetable oil in a large pot over medium heat. Sear the sausage slices for 5 to 6 minutes, until they have marks. Set aside.
3. Add the onions to the pot and cook on low heat for 45 to 60 minutes, until very well caramelized.
4. Add the celery and bell peppers and sauté over medium heat for 6 to 8 minutes, until slightly browned and tender.
5. Stir in the garlic and cook just until fragrant, 45 to 60 seconds. Set the vegetables aside in a bowl or on a plate. Return the pot to the burner but leave the heat off.
6. Remove the chicken from the stock and set it on a large plate to cool slightly. Strain the stock through a fine-mesh strainer, return it to the stove and keep it warm over low heat.
7. Remove the skin from the chicken and take off as much meat as possible from the breasts, wings, thighs and drumsticks. Roughly chop the meat and set aside.
8. Return to the pot where the vegetables were cooked, add 3/4 cup of vegetable oil and heat over low to medium heat for 2 to 3 minutes.
9. Slowly sprinkle in the flour while whisking until combined. Keep whisking or stirring until the roux reaches a dark stage, the color of a dark penny, about 30 minutes.
10. Add the cooked vegetables back and stir. Sprinkle in the Cajun seasoning and stir to combine.
11. Pour in 2 to 3 ladles of warm stock and stir until the mixture is dark and creamy.
12. Add the remaining stock, the chopped chicken, the sausage, the bay leaves and the sliced okra, and stir well.
13. Bring to a boil over high heat, then reduce to low-medium heat, cover with a lid and cook for 1 hour.
14. Season with salt and pepper to taste. Serve, store, or keep warm over low heat.

Summarized from Chef Billy Parisi's video. Watch it for the details.

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