Diary of a Chef · Just Chefn Around

Chicken Gumbo with Rice

1 hour 30 minutes · 12 servings of 8 oz

By Diary of a Chef · from French Classics

Ingredients

• 3 lb boneless chicken breast
• 6 tbsp canola oil
• ½ cup all-purpose flour
• ¾ cup celery, small dice
• 1 cup onion, small dice
• 1½ cups green bell pepper, small dice
• ¼ cup tomato paste
• 1 tbsp garlic, minced
• 1 tbsp fresh thyme, minced
• ½ tbsp filé powder
• ½ tsp red pepper flakes
• 1 bay leaf
• 5 cups chicken broth, room temperature
• 7 cups diced tomatoes, with juice
• 1 tbsp fine sea salt
• 1½ tsp black pepper
• 1 pinch cayenne
• 1½ cups okra, ½-inch slices
• 2 tbsp parsley, chopped
• ¼ cup scallions, sliced
• 2 cups jasmine rice (about 1 lb)
• 3½ cups water, for the rice

Instructions

1. 1Poach the chicken

   Poach the chicken in water until tender. Cool and shred with two forks; reserve. Mise en place everything before the roux.

2. 2Make the roux

   Heat oil over medium-high until it just smokes. Add all the flour, stirring constantly 10–12 minutes, moving on and off heat. Target light mahogany. If it burns, start over — the roux is extremely hot.

3. 3Stop the roux

   Lower heat, pull the pot, and add celery, onion, and pepper all at once. Stir 2 minutes as steam escapes.

4. 4Build the gumbo

   On medium heat add paste, garlic, thyme, filé, pepper flakes, bay; stir 2–3 minutes. Add broth, whisking; bring gradually to a boil and skim.

5. 5Simmer

   Add tomatoes; cook slowly 10–15 minutes. Add chicken, salt, pepper, cayenne; 6 minutes on low, skimming oil.

6. 6Cook the rice

   Rinse rice until the water runs clear. Rice and water in a covered heavy pot; slow boil over medium-low, then cook 12–15 minutes without lifting the lid.

7. 7Finish with okra

   Add okra and parsley; cook gently 10–15 minutes until the okra stops floating, without over-stirring. Discard the bay leaf.

8. 8Plate

   A cup of gumbo per bowl, ¼ cup rice in the center; garnish with scallions and a sprinkle of filé.

More from the cookbook

French Classics