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Everything Gumbo

Ingredients

  • 1 tablespoon sweet paprika, smoked or regular

  • 1 large onion, chopped

  • 1 large 2 small or green bell peppers, chopped

  • 2 fresh red or green chiles, chopped

  • 2 ribs celery, chopped

  • 4 cloves garlic, chopped or sliced

  • 2 pounds boneless, skinless chicken (breasts and/or thighs), cut into big bite-size pieces

  • Salt and pepper

  • 1/2 cup flour, plus more for dredging

  • 1/2 cup plus 2 tablespoons peanut or vegetable oil, plus more for drizzling

  • 1 pound andouille sausage, casings removed, sliced on an angle into large chunks

  • 1 (14.5-ounce) can stewed tomatoes or diced tomatoes with chiles

  • 1 (12-ounce) bottle beer, at room temperature

  • 6 cups chicken stock

  • 12 ounces lump crabmeat, picked through for bits of shell, or peeled and deveined shrimp

  • 1 bunch scallions, chopped

  • Hot sauce, for serving

  • 1 1/2 teaspoons ground coriander

  • 1 1/2 teaspoons ground cumin

  • 1 1/2 teaspoons cayenne pepper

  • Leaves from 2 or 3 sprigs fresh thyme, chopped

  • 2 fresh bay leaves

Directions

Make the seasoning blend: Combine everything in a bowl and set aside.

Make the trinity-plus-two: Combine everything in a bowl and set aside.

Season the chicken with salt and pepper and dredge in flour. In a large Dutch oven, heat 2 tablespoons of the oil over medium-high heat. When hot, add the chicken pieces and brown well on all sides. Transfer to a plate. Add a drizzle more oil to the pan, then add the andouille and brown. Transfer to a plate. Pour off the used fat, then add the 1/2 cup oil and 1/2 cup flour. Whisk constantly until the roux turns a medium-golden brown color (think peanut butter), about 15 minutes.

Add the seasoning blend and Trinity-Plus-Two and season with salt and pepper. Cook to soften the vegetables a bit, 6 to 8 minutes. Add the tomatoes and beer and cook to reduce the liquid by half, about 2 minutes. Add the stock and return the chicken and andouille to the pot. Cover and simmer to combine the flavors.

Make-ahead: Cool and refrigerate.

Night of: Return the gumbo to room temp before reheating gently, covered, over medium heat.

Uncover the gumbo and stir in the crab or shrimp. Cook to heat the crab through or cook the shrimp until pink and firm. Remove the bay leaves.

Serve topped with scallions. Pass hot sauce at the table.