My Father’s Gumbo | New Soul Kitchen
- Recipe Yield: 6
Source: Powerhouse Productions / Powerhouse Productions
Recipe Courtesy Chef Jernard Wells
Ingredients
- 1 cup vegetable oil
- 6 boneless, skinless chicken breasts, cut into strips
- Kosher salt
- Cracked black pepper
- 6 chicken andouille sausage links, cut into 1⁄2-inch pieces
- 1⁄4 cup roughly chopped garlic
- 6 tablespoons unsalted butter
- 1 cup all-purpose flour
- 1 medium yellow onion, small diced
- 1 yellow bell pepper, small diced
- 1 cup small-diced celery
- 1 quart chicken broth
- 1 (12-ounce) bottle lager beer (such as Abita Amber Lager)
- 2 tablespoons gumbo filé
- 4 ounces smoked oysters, roughly chopped
- 2 medium smoked turkey legs, skin and bones discarded; meat roughly chopped
- 1 1⁄2 pounds medium shrimp, peeled and deveined
- 3–4 cups cooked white rice, for serving
- Chopped fresh scallions or parsley, for garnish
Instructions
- Heat the oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the chicken and season with salt and pepper as desired. Cook, turning once halfway through cooking, until the chicken is golden brown on both sides, 5–6 minutes. Transfer the chicken to a plate.
- Add the sausage to the pot and cook for 3–4 minutes to render the fat. Transfer the sausage to another plate.
- Add the garlic to the pot and sauté until the garlic is aromatic, about 1 minutes. Add the butter and let it melt. Add the flour and cook, stirring continuously, until a dark chocolate–colored roux forms, 10–15 minutes.
- Add the onion, bell pepper, and celery to the roux and stir to combine. Add the chicken broth, beer, and gumbo filé and whisk or stir to avoid lumps. Bring to a low simmer.
- Add the oysters, smoked turkey, and chicken and stir while the mixture comes back up to a simmer. Reduce the heat to medium, cover the pot, and cook for 15–20 minutes until the vegetables have softened and the gumbo has thickened.
- Once the gumbo is just about ready, add the shrimp and cook until they are tender and cooked through, about 5 minutes.
- Serve the gumbo with white rice and garish with scallions and/or parsley.
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