📝 About This Recipe
This soul-warming masterpiece is the definitive taste of Acadiana, blending the smoky, peppery punch of Tasso ham with tender, slow-simmered chicken. The heart of this dish lies in its 'dark chocolate' roux, a labor of love that provides a velvety texture and a profound, nutty depth. It is a celebratory pot of comfort that perfectly captures the rustic elegance and complex spice profiles of authentic Cajun country cooking.
🥗 Ingredients
The Roux and Trinity
- 1 cup All-purpose flour (sifted)
- 3/4 cup Vegetable oil or Lard (high smoke point is essential)
- 2 cups Yellow onion (finely diced)
- 1 cup Green bell pepper (diced)
- 1 cup Celery stalks (diced)
- 4 cloves Garlic (minced)
Proteins and Aromatics
- 2 pounds Chicken thighs (boneless, skinless, cut into 1-inch chunks)
- 8 ounces Tasso Ham (diced into small cubes; this provides the primary spice)
- 2 tablespoons Cajun seasoning (low-sodium preferred to control salt)
- 1 teaspoon Dried thyme
- 3 pieces Bay leaves (fresh or dried)
Liquid and Finishing
- 7-8 cups Chicken stock (high quality, unsalted)
- 1 tablespoon Worcestershire sauce
- 1/2 cup Green onions (thinly sliced)
- 1/4 cup Fresh parsley (finely chopped)
- 1 tablespoon Filé powder (optional, for thickening at the table)
- 4 cups Cooked white rice (for serving)
👨🍳 Instructions
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1
Season the chicken chunks generously with 1 tablespoon of the Cajun seasoning. In a heavy Dutch oven (cast iron is best), heat 2 tablespoons of oil over medium-high heat and brown the chicken and Tasso ham until golden. Remove the meat and set aside, leaving the rendered fat in the pot.
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2
Add the remaining oil/fat to the pot. Sprinkle in the flour and begin whisking constantly over medium-low heat. This is the roux process.
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3
Continue whisking the roux for 20-30 minutes. It will move from blonde to peanut butter, and finally to a 'dark chocolate' or 'old penny' color. Do not leave it unattended; if you see black specks, it is burnt and you must start over.
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4
Once the roux reaches a deep mahogany color, immediately stir in the diced onions, bell pepper, and celery (the 'Holy Trinity'). The moisture from the vegetables will stop the roux from cooking further.
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5
Sauté the vegetables in the roux for 5-7 minutes until softened and translucent. Add the minced garlic and cook for another 60 seconds until fragrant.
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6
Slowly whisk in the chicken stock, one cup at a time, ensuring the roux and liquid are fully emulsified before adding more. This prevents lumps.
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7
Add the browned chicken, Tasso ham, remaining Cajun seasoning, thyme, bay leaves, and Worcestershire sauce to the pot.
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8
Bring the mixture to a gentle boil, then immediately reduce the heat to low. Cover partially and simmer for 1.5 to 2 hours. Stir occasionally to ensure the bottom doesn't scorch.
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9
Skim any excess oil that rises to the surface during the simmering process using a wide spoon.
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10
Taste the gumbo. Tasso is very salty and spicy, so adjust your salt and pepper only at the very end of the cooking process.
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11
Stir in the fresh parsley and half of the green onions. Let it sit for 5-10 minutes off the heat before serving to let the flavors settle.
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12
Remove the bay leaves. Serve the gumbo in deep bowls over a scoop of warm white rice, garnished with the remaining green onions.
💡 Chef's Tips
Patience is your best ingredient; never rush a roux or it will taste bitter rather than nutty. If you can't find Tasso ham, substitute with a very smoky Andouille sausage or smoked ham hock with extra cayenne. Always use room temperature stock to prevent the roux from clumping or 'breaking' when mixing. Never add Filé powder to the boiling pot; it becomes stringy. Always add it to individual bowls or after the heat is turned off. Gumbo almost always tastes better the next day after the spices have fully permeated the proteins.
🍽️ Serving Suggestions
Serve with a side of buttery, toasted French bread for dipping into the rich broth. A scoop of traditional potato salad served right on top or on the side is a classic Acadiana pairing. Pair with a crisp Abita Amber lager or a dry Riesling to cut through the smoky richness. Offer a bottle of Louisiana-style hot sauce (like Crystal or Tabasco) on the table for those who want extra heat. Finish the meal with a classic bread pudding with whiskey sauce.