This flavorful stovetop meal is packed with juicy proteins- sausage, chicken, andtwo types of seafood- swimming in a thick broth. Cook time includes cooking of the dark roux and the chicken-seafood stock. Decrease the cooking time to 1 hour if you are using pre-made roux and stock. Make ahead instructions for the chicken-seafood stock and roux are in the Notes section.
Add the crab and shrimp shells, chicken skin and bones, onion and trimmings, garlic, celery trimmings, salt, peppercorns, bay leaves, to a 16-quart stockpot. Cover the ingredients in the pot with the filtered water.
Bring the water in the pot up to a boil over medium-high heat. Allow the stock to boil for 10 minutes. Scum will rise to the surface of the stock. Use a large spoon to skim the grey foam off the surface and discard. Decrease the stove's temp to medium-low.
Allow the stock to simmer for another 45 minutes-1 hour. Once the stock is finished, strain it through a cloth-lined colander into a larger bowl or container. Use right away or store until ready to use.
Prepare the Brown Roux
Melt the lard over medium heat in a cast-iron skillet.Once melted, sprinkle the flour over it. Use a whisk or a spatula to stir the two together to create a paste.
Stir, cooking the roux, as it develops in flavor and darkens in color. Every 10 minutes, the roux will change color. Stir the roux for 30 seconds. After 30 seconds, allow the roux to cook for 2 minutes, undisturbed. Stir again for 30 seconds. Repeat this method as the roux grows darker and smells nuttier, or for about 45-50 minutes.
Once your roux has reached a chocolatey-brown color, it should resemble a thick paste.Remove it from the heat and allow it cool while you prepare the gumbo. If the lard separate as it sits, just whisk it together right before adding it to the pot.
Season the Chicken Thighs (up to 24 hours ahead)
In a mixing bowl, season the pieces of chicken thighs with the cajun seasoning. Cover the bowl and allow the spice blend to penetrate the meat for 30 minutes-24 hours.
Make the Gumbo
Heat the oil in a 16-quart stockpot over medium heat. Add the seasoned chicken thighs and brown them in the fat for 3-4 minutes. Next, add the andouille slices to the pot and brown them with the chicken for 2-3 minutes. Transfer both the chicken and sausage to a platter.
Discard all but 1 tablespoon of the fat from the pot. Add the diced onion, bell pepper, celery, and garlic to the hot oil in the bottom of the pot. Cook the aromatics down for 10 minutes, or until they are very soft.
Stir in the tomato paste and all of the roux into the veggies.Gradually add the stock by the ladleful (or a cup at a time), stirring constantly as you add the stock, to ensure a smooth gravy, until all of the stock has been added. The liquid may foam up as the flour in roux heats up but will dissipate as you stir and cook it.
Add the thyme and bay leaves, stirring to combine. Bring the liquid up to a gentle boil, skimming off any excess oil, which will appear as dark spots on the surface of the liquid. Once it comes to a boil, reduce the heat to medium-low and return the chicken and sausage to the pot. Simmer the gumbo for 20 minutes.
Add the tabasco and okra to the pot after the gumbo has simmered for 5 minutes. Continue to cook the stew for 10 minutes.
Carefully lower the shelled crab and shrimp into the pot and allow it to cook for only 5 minutes.
Combine and Add the Gumbo Filé (Optional), then Serve
In a separate mixing bowl, whisk together the gumbo filé and water. The filé will thicken quickly. Turn the stove off. Whisk this mixture into the gumbo. Some of it may lump, but the more you stir it, the better it will blend. This step is optional if you want a thicker gumbo.
Ladle the Gumbo into a bowl with a serving of rice Steamed White Rice. Garnish the servings with chopped parsley or green onions or leave it plain. Serve with a few dashes of tabasco and saltine crackers.
Refrigerate leftovers as soon as possible. Enjoy within 3 days.
Notes
Swaps and Substitutes:
use 1-pound of picked canned crab meat instead of handpicking the crab meat.
use boneless, skinless chicken thighs and replace the water in the stock with 2 32-ounce (907 grams) cartons of chicken stock.
instead of making the chicken-seafood stock, use 1 32-ounce (907 grams) carton of seafood stock and 1 32-ounce (907 grams) carton of chicken stock.
replace frozen okra with equal quantity of sliced, fresh okra blanched for 4 minutes in boiling water.
replace the pork andouille with chicken andouille.
Molokhia can replace the filé.
Seafood (Only) Gumbo:
Omit the chicken and sausage and replace both with equal amounts of shelled crawfish and shucked oysters.
Add the crawfish and oysters to the gumbo with the crab and shrimp meat.
Make-Ahead Instructions:
Stock: prepare and strain the stock as instructed. Cool the stock and transfer it to freezer-safe containers. Refrigerate for up to 3 days or freeze for 6 months.
Roux: prepare as instructed and transfer it to a food storage container. Store it in the refrigerator for 2-3 days. Freezing roux decreases its thickening power. If you choose to freeze it, only do so for 2 months. Thaw it in the fridge until soft before using it.
Gumbo Filé Notes:
You can sprinkle the filé onto the gumbo's surface in the pot and stir it in, but that often results in more clumps.
You can also leave the filé on the side and allow your diners sprinkle theirs on to suit their tastes.
Omitting the filé altogether is okay, too, but your gumbo won't be as thick.
Storage and Reheating Instructions:
Store the gumbo in a food storage container for 3 days. Reheat only what you plan to eat.
Keep the gumbo refrigerated to extend its life.
Reheat the leftovers thoroughly, either in the microwave or on the stovetop.
Freezer Instructions:
Allow the gumbo to cool slightly.
Pack it into freezer storage containers.
Freeze the gumbo for 3 months.
Thaw it under refrigeration and reheat it on the stovetop or in the microwave until steaming hot.