By Airstream Life
Cajun Gumbo Cookout
8 steps
Prep:1hCook:5h
A tasty autumn supper recipe for your camp dutch oven.
Updated at: Thu, 17 Aug 2023 12:14:45 GMT
Nutrition balance score
Good
Glycemic Index
52
Low
Glycemic Load
11
Moderate
Nutrition per serving
Calories602.2 kcal (30%)
Total Fat43.1 g (62%)
Carbs18.5 g (7%)
Sugars2.6 g (3%)
Protein35.2 g (70%)
Sodium915.7 mg (46%)
Fiber2.4 g (9%)
% Daily Values based on a 2,000 calorie diet
Ingredients
10 servings
1 cupcanola oil
plus 1 tablespoon, or vegetable, divided
6boneless skinless chicken thighs
kosher salt
680gandouille sausage
cajun - style, sliced crosswise 1/2 inch thick
1 cupall-purpose flour
340gyellow onions
large, cut into 1/4 - inch dice
200ggreen bell peppers
cut into 1/4 - inch dice
260gcelery ribs
large, cut into 1/4 - inch dice
8cloves garlic
medium, minced
¼ teaspooncayenne pepper
freshly ground black pepper
1.5 quartsbrown chicken stock
homemade, or white, or store - bought low - sodium chicken broth
2dried bay leaves
2 sprigsfresh thyme
large
1 poundfresh okra
caps trimmed, pods cut crosswise 1/2 inch thick, optional
½ teaspoonfilé powder
plus more as needed for serving, optional
rice
warm
scallions
thinly sliced
hot sauce
for serving
Instructions
Step 1
In a large Dutch oven, heat 1 tablespoon (15ml) oil over medium-high heat until shimmering. Season chicken all over with salt. Working in batches, sear chicken until browned on both sides, about 5 minutes per side. Transfer chicken to a platter, then set aside until cool enough to handle. Once chicken has cooled, shred into bite-size pieces.
CooktopHeat
Dutch Oven
Step 2
Add sliced andouille to pot and cook, stirring, until lightly browned, about 6 minutes. Using a slotted spoon, transfer to a platter and set aside.
CooktopHeat
Slotted Spoon
Platter
Step 3
Add remaining 1 cup (235ml) oil to Dutch oven along with flour, stirring to form a paste. Lower heat to medium-low and cook, stirring and scraping frequently, until roux is a chestnut or chocolate-brown color but not scorched, about 1 hour. Alternatively, you can combine the flour and 1 cup oil in a separate ovenproof vessel and cook, uncovered, in a 350°F (180°C) oven, stirring occasionally, until roux is chestnut or chocolate-brown, about 4 hours, though how long this will take can vary dramatically depending on your oven. You can add the finished oven roux to the pot on the stovetop after removing the sausage, then immediately proceed to the next step of sautéing the aromatics.
OvenHeat
Step 4
Add onion, bell pepper, and celery and season lightly with salt. Cook over medium-high heat, stirring and scraping, until softened, about 10 minutes; lower heat to medium if any of the ingredients threaten to scorch.
CooktopHeat
Step 5
Stir in garlic, cayenne, and a generous amount of black pepper and cook, stirring, for 2 minutes longer.
CooktopHeat
Step 6
Add stock, bay leaves, and thyme. Season lightly with salt. Bring to a gentle simmer, then allow to cook uncovered, stirring occasionally, for 1 hour. Add okra, if using, along with sausage and shredded chicken, and gently simmer, uncovered, for 1 hour longer. Skim any fat from the surface as it accumulates.
CooktopHeat
Step 7
Remove from heat and add filé powder, if using, stirring well to break up any small lumps. Season stew with salt. Discard thyme sprigs and bay leaves.
Step 8
Serve gumbo with warm rice, sprinkling sliced scallions on top of each bowl. Pass hot sauce at the table, as well as filé powder, if desired, to lightly shake on top of each serving of gumbo and rice.
Bowl
Notes
14 liked
1 disliked
Delicious
Makes leftovers
Special occasion
Spicy