She Strengthens

Gumbo: The Soul of New Orleans

In the vibrant city of New Orleans, gumbo is a staple dish that’s as iconic as jazz and Sazeracs. This mouthwatering recipe, inspired by Cajun Delights, combines the rich flavors of dark roux, smoky Cajun andouille sausage, and tender chicken.

The Essential Ingredients

• Frozen okra (found in most supermarkets) or fresh okra as a substitute
• Andouille sausage (available at gourmet markets or online)
• Cajun seasoning (store-bought or homemade)
• Classic King Cake recipe for a sweet finish

A Quicker Option

If time is of the essence, try our easy Chicken Gumbo recipe, ready in just 40 minutes.

Yield and Difficulty

• Servings: 8-10
• Difficulty: Medium
• Total time: 1 hour 30 minutes

The Chicken

• 1 4- to 5-pound chicken
• 4 cups low-sodium chicken broth
• 2 cups water
• 1 tablespoon Cajun seasoning
• 1 teaspoon salt

The Gumbo Base

• 3/4 cup vegetable oil
• 1 cup all-purpose flour
• 1 medium yellow onion, chopped
• 3 medium garlic cloves, minced
• 1 medium green bell pepper, chopped
• 3 stalks celery, chopped
• 1 bay leaf
• 1 (28-ounce) can diced tomatoes
• 1 (16-ounce) bag frozen sliced okra
• 1 pound andouille sausage, cut on the bias into 1/2-inch-thick slices
• Sliced scallions and chopped parsley leaves for garnish

Preparing the Chicken

Remove the neck and giblets from the chicken’s cavity and discard. Rinse the chicken, pat dry, and cut into 10-12 bone-in pieces. Place the chicken in a large pot, cover with broth, water, Cajun seasoning, and salt. Bring to a boil, then reduce heat and simmer until the chicken is tender, about 30 minutes. Strain the broth, reserve 4 cups, and set the chicken aside.

Creating the Gumbo Base

Heat the oil in a large pot over medium heat until hot and shimmering. Sprinkle the flour, stirring constantly, and cook until the roux is dark brown, about 25-30 minutes. Add the onion, garlic, bell pepper, celery, and bay leaf, cooking until the vegetables soften. Stir in the reserved chicken broth, tomatoes, okra, chicken meat, and andouille. Bring to a boil, then reduce heat and simmer for 30 minutes, stirring occasionally.

Serving and Pairing

Serve the gumbo over cooked white rice, topped with scallions and parsley. For a perfect pairing, try the August Kesseler Riesling ‘R’, Germany, with its fresh acidity and touch of sweetness.