"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.

Other recipes with chicken

Shows on discovery+ Discovery+

Stream on discovery+ Discovery+