Chicken, tasso and andouille gumbo

  • Preparation Time20 mins
  • Cooking Time100 mins
  • Serves8
  • DifficultyMedium
450g andouille sausage, chopped
450g tasso ham, chopped
240ml vegetable oil plus 4 tbsp, for sauteing
120g plain flour
1 large onion, chopped
2 stalks celery, chopped
3 cloves garlic, minced
1/2 green pepper, chopped
1 (1kg) chicken, boiled and shredded
2L homemade chicken stock
1 (390g) tin stewed tomatoes, pureed
1 tbsp Worcestershire sauce
2 bay leaves
2 tsp kitchen bouquet
1 (450g) bag frozen, sliced okra
1/2 bunch spring onions, sliced
1/2 bunch flat leaf parsley leaves, chopped
Salt and freshly ground black pepper
Steamed white rice, for serving
Hot sauce, for serving
File powder, for serving
1) In a large saucepan fry the andouille and tasso in 2 tbsp of the vegetable oil until browned. Remove the meats and set aside.

2) Add 240ml of vegetable oil and allow to heat. Whisk in the flour and cook until a chocolate colour is reached. Add the onion, celery, garlic and green pepper and cook 15 to 20 minutes.

3) Add the chicken, reserved sausage and ham, the stock, tomatoes, Worcestershire sauce, bay leaves and kitchen bouquet and simmer for 45 minutes.

4) While the gumbo is simmering, heat the remaining 2 tbsp of oil in a large frying pan. Add the okra and cook on a medium heat until no longer stringy.

5) After 45 minutes of gumbo simmering, add the okra, spring onions, parsley and salt and pepper, to taste. Simmer 20 more minutes. Serve with rice and allow people to add hot sauce and file, to taste.

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