"Spontaneous heating" gumbo

  • Preparation Time30 mins
  • Cooking Time30 mins
  • Serves6
  • DifficultyMedium
8 tbsps vegetable oil
450g boneless skinless chicken breast, diced
450g andouille sausage, sliced
225g buffalo sausage or other smoked sausage, sliced
1 small yellow onion, chopped
1 green pepper, chopped
70g plain flour
1 tbsp gumbo file seasoning
1 1/2 tsp cayenne pepper
1/2 tsp freshly ground black pepper
2 tsps hot pepper sauce (recommended: Tabasco)
240ml clam juice
700ml chicken stock
240ml tomato juice
240ml pale ale (recommended: Firehouse Chukkar Ale)
170g pollack or other white fish, diced
450g prawn, peeled and deveined, tails removed
225g okra
160g tinned clams
White rice, for serving

1) Heat a Dutch oven or large pot over medium heat. Add the canola oil, chicken breast and sausages. Saute until lightly browned, about 5 mins. Add onion and peppers and cook until tender, about 5 mins. Add the flour, spices, and hot sauce. Cook until the mixture thickens, about 3 to 5 mins. Add clam juice, chicken stock, tomato juice and pale ale. Bring to a simmer and add the fish and prawns. Cook until the prawns and fish are done, about 5 mins. Reduce the heat to a simmer and add the okra and clams. Simmer for about 3 to 5 mins. Serve over white rice.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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