GUMBO
Guy knows that the secret to great gumbo is the roux-cooking flour until it's nice and dark before adding liquid. Be patient! As the flour cooks, it'll mellow into a gorgeous golden-brown.
Provided by Guy Fieri
Time 11h
Yield 8 to 10 servings
Number Of Ingredients 29
Steps:
- For the brine: Combine the chicken pieces, salt, hot sauce, liquid smoke and black pepper with 4 cups water in a large resealable bag and place inside a container (in case of leaks). Refrigerate for 8 to 12 hours. Drain and discard the brine.
- For the stock: If you have the time, allow the chicken to drain and dry out about 30 minutes prior to searing. It will create a better crust on the chicken and more brown bits on the bottom of the pot, ultimately adding more flavor to the gumbo.
- Sprinkle the chicken pieces, including the reserved neck, back and wing tips, with the salt and pepper. In a large Dutch oven (enameled cast iron preferred), heat the oil over high heat until shimmering. Add the chicken pieces and brown well on all sides, turning as needed. Add the celery, carrots, onions and jalapenos, and continue to brown for an additional 10 minutes. Add 1 gallon water and the liquid smoke and bring to a boil, and then reduce the heat to maintain a strong simmer. Cook for 1 1/2 hours, stirring occasionally.
- After 1 1/2 hours, remove the chicken pieces, discarding the back, neck and wing tips. Strain the stock and reserve. When the chicken is cool enough to handle, remove the meat and shred, discarding the bones and fat.
- For the gumbo: In a Dutch oven over medium-high heat, add the sausages and cook until the fat has rendered down, about 5 minutes. Remove the sausages from the pan and set aside. Add the bacon fat and, when shimmering, add the onions, celery, bell peppers and Anaheim peppers. Saute, stirring frequently, until the onions are just starting to color, 10 to 12 minutes. Add the garlic and cook 2 to 3 minutes more, being careful not to let it burn. Add the flour, 1/4 cup at a time, stirring constantly. Stir until a dark golden roux has developed, 11 to 13 minutes. Add 1 cup at a time of the stock, incorporating well after each addition, to total 6 cups.
- Add the reserved sausages, shredded chicken, cayenne and white pepper into the pot. Heat through and add the salt and black pepper. If the gumbo is too thick, add a bit more stock to the pot, a little at a time, until the desired consistency is reached.
- Serve over rice and garnish with parsley.
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David Spadafore
[email protected]This gumbo was a bit too spicy for me, but it was still very good. I'll definitely be making it again, but I'll use less cayenne pepper next time.
Ndumiso Madondo
[email protected]This gumbo was delicious! I loved the combination of flavors and the chicken was cooked perfectly. I'll definitely be making this again.
AR
[email protected]This gumbo was just okay. It wasn't bad, but it wasn't anything special either. I probably won't be making it again.
Sisipho Giyose
[email protected]I'm not sure what I did wrong, but this gumbo turned out really bland. I followed the recipe exactly, but it just didn't have much flavor.
Maleigha McFerron
[email protected]This gumbo was amazing! I made it for a party and everyone loved it. The flavors were incredible and the chicken was so tender. I'll definitely be making this again.
Mostofa Ali
[email protected]This gumbo was pretty good. The flavors were nice, but the texture was a little off. I think I might have overcooked the vegetables.
Reina Khurshid
[email protected]I tried this gumbo recipe and it was a total disaster. The roux was burnt and the vegetables were mushy. I'm not sure what went wrong, but I won't be trying this recipe again.
Aro Kawa
[email protected]This gumbo was absolutely delicious! I followed the recipe exactly and it turned out perfect. I will definitely be making this again and again.
Aaditya Shah
[email protected]This gumbo was just okay. The flavors were a little bland and the vegetables were overcooked. I probably won't be making this again.
Julius Nyabz
[email protected]This gumbo was a little too spicy for my taste, but it was still very good. I'll definitely be making it again, but I'll use less cayenne pepper next time.
Gulam Khan
[email protected]I love gumbo, and this recipe is one of the best I've tried. The roux was perfect and the vegetables were cooked to perfection. I'll definitely be making this again.
murshedalam miraj
[email protected]This gumbo was easy to make and turned out great. The instructions were clear and easy to follow. I'll definitely be making this again.
Marlin Hernandez
[email protected]I'm not a huge fan of gumbo, but this recipe changed my mind. The broth was flavorful and the vegetables were cooked perfectly. I'll definitely be making this again.
Cabduladiif Xasan
[email protected]This gumbo was a hit with my family! The flavors were rich and complex, and the chicken and sausage were cooked to perfection. I'll definitely be making this again.