Ingredients
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7 chicken drumsticks, with skin
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6 bone-in chicken breast halves, with skin
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5 teaspoons Cajun seasoning blend (such as Tony Chachere's), divided, or to taste
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3/4 cup olive oil, divided
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½ cup dry white wine
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4 cups chicken broth
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1 large yellow onion, chopped
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1 large green bell pepper, chopped
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1 large celery stalk, chopped
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5 tablespoons olive oil, divided
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1 cup all-purpose flour
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1 cup canola oil
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10 cups boiling water
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1 teaspoon garlic powder, or to taste
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1 teaspoon cayenne pepper, or to taste
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1 ½ pounds smoked sausage, cut into 1/2-inch slices
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2 cups uncooked jasmine rice
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3 cups water
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1 bunch green onions, chopped
Directions
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Peel back chicken drumstick and breast skin without removing it all the way; make several deep cuts in the meat. Sprinkle 3 teaspoons Cajun seasoning into the cuts and onto the meat, then replace the skin. Whisk 1/2 cup olive oil and white wine together in a large bowl. Add chicken, spoon marinade over top, then cover and refrigerate for 1 hour.
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Remove chicken from marinade and shake off excess; discard remaining marinade. Heat 1/4 cup olive oil in a large skillet over medium heat until shimmering. Add chicken, working in batches if necessary, and cook until browned, about 5 minutes per side. Transfer chicken to a large soup pot and pour broth over top. Bring to a boil, then reduce the heat and simmer until chicken is tender, about 20 minutes.
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While the chicken is simmering, cook onion, bell pepper, and celery in a skillet with 3 tablespoons of olive oil, stirring occasionally, until onion is transparent and pepper has softened, about 8 minutes. Remove from the heat and set aside.
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Mix flour and canola oil together in a nonstick pan to make a roux; stir until smooth and lump-free. Heat over medium-high heat, stirring constantly with a wooden spoon and scraping the bottom of the pan to prevent burning. After about 5 minutes of stirring, the roux will begin to turn a pale golden color and gently bubble and foam. Stir roux until it turns the color of milk chocolate and gives off a nutty fragrance, 30 to 40 more minutes. Watch carefully so it doesn't burn. Remove from the heat and stir until roux cools and stops cooking, about 5 more minutes.
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Stir onion mixture and 1 cup boiling water into roux; be careful to avoid spattering. Heat over medium heat until mixture comes to a simmer. Whisk until roux and water combine and become thick, about 10 minutes. Add thickened roux to the chicken, stir together, and add remaining 9 cups boiling water. Season with remaining 2 teaspoons Cajun seasoning and bring to a rolling boil. Reduce the heat and simmer for 1 hour.
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Sprinkle garlic powder and cayenne pepper over smoked sausage. Brown sausage in a skillet with 2 tablespoons of olive oil. Transfer sausage to the soup and simmer for 30 more minutes. Remove chicken from the pot and take meat off bones; discard skin and bones. Return meat to the soup and simmer for 15 more minutes. Skim off the layer of oil that forms on the top.
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While the gumbo is simmering, bring rice and 3 cups water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
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Serve gumbo over hot, cooked rice with a generous sprinkling of chopped green onions over each serving.
Editor's Note:
Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount consumed will vary.
Nutrition Facts (per serving)
825 | Calories |
58g | Fat |
32g | Carbs |
42g | Protein |
Nutrition Facts | |
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Servings Per Recipe 15 | |
Calories 825 | |
% Daily Value * | |
Total Fat 58g | 74% |
Saturated Fat 12g | 60% |
Cholesterol 130mg | 43% |
Sodium 1206mg | 52% |
Total Carbohydrate 32g | 11% |
Dietary Fiber 1g | 5% |
Total Sugars 3g | |
Protein 42g | 83% |
Vitamin C 15mg | 16% |
Calcium 54mg | 4% |
Iron 3mg | 15% |
Potassium 569mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.