2cupslong-grain white riceregular, jasmine, or basmati
4cupswater or unsalted chicken or vegetable stock or broth
1 eachdried bay leaf
Creole Seasoning Blend
Mixed all ingredients and set aside.
Make our poached chicken recipe. Remove chicken from the liquid and set aside, then strain the liquid and reserve. Once cool enough to handle, discard the bones and skin and chop the meat into bite-sized pieces. Refrigerate until ready to use. Cool the stock to room temperature before making the roux.
Make the Roux
While poaching the chicken, make a roux in a heavy bottom stockpot or dutch oven and heat oil over medium-high heat. Slowly whisk in the flour until thoroughly combined. Be sure to continue whisking/stirring, paying close attention to the curves of the pot. When the roux starts to brown, drop the heat to medium or medium-low heat. Do not stop whisking until the roux is the color of milk chocolate.
Finish the Gumbo
Stir in the onions, green peppers, celery, and garlic to the roux and cook until softened, about 4 to 8 minutes. Add cooled stock to the roux-vegetable mixture with bay leaves and two teaspoons of the creole seasoning blend while stirring. Simmer for 2 hours, removing any foam that rises.
Towards the end of the first simmer, brown the sliced sausage and add to the pot. Check seasonings and simmer for two more hours. Add chicken and simmer for another 30 minutes. Stir in the gumbo file.
Serve over white rice and top with parsley, and green onion.
In a medium saucepan, combine the rice, water, butter, salt, and bay leaf and bring to a boil over high heat. Reduce the heat to low, cover, and simmer until all the liquid is gone, about 20 minutes. Remove from the heat and leave covered for 10 minutes.
Uncover and fluff with a fork, discard the bay leaf.
Seafood: Add raw large (18/20) deveined shrimp, tail on if desired, seasoned with creole seasoning blend in the final 5 minutes of cooking. Do not add them too soon, or they will become rubbery. My mom would add clusters of cooking crab legs in the final 30 minutes of cooking. Sausage: Feel free to substitute your favorite poultry or beef smoked sausage. Chicken: Instead of poaching, use bone-in with skin on chicken pieces (breasts, legs, and thighs) and brown evenly. Add to the pot with the sausage. To replace poaching liquid, use 6 cups of chicken or vegetable stock. Tomato: If you are a fan of the tomato-based version, add one can of diced tomatoes with juices after the stock. Okra: Some people do not mind the sliminess of gumbo, and like filé powder, it acts as a thickener. Add 1.5 cups of sliced okra in the last 10 to 15 minutes of cooking. You can also saute the okra seasoned with salt and pepper or more creole seasoning in the same pan as the sausage. Vegan: Use six cups of vegetable or vegan chicken-flavored stock. Omit chicken and sausage for 1 large sliced zucchini, 1.5 cups of sliced okra, 1-14.5 oz can of diced tomato, and/or meat substitute. Any combination of these will work too. Reduce cooking time to 20 to 30 minutes in total.