Ingredients with Measurements:
- 1 whole chicken, cut into pieces
- 1 cup all-purpose flour
- 1 cup vegetable oil
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 3 celery stalks, chopped
- 4 garlic cloves, minced
- 1 tablespoon smoked paprika
- 1 tablespoon dried thyme
- 1 tablespoon dried oregano
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 8 cups chicken broth
- 2 cups heavy cream
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped scallions
- Cooked white rice, for serving
Special equipment needed:
- Large Dutch oven or heavy-bottomed pot
- Whisk
Step-by-step instructions:
1. In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium heat. Add the flour and whisk constantly until the mixture turns a dark brown color, about 15-20 minutes.
2. Add the onion, bell pepper, celery, and garlic to the pot and cook until the vegetables are softened, about 5-7 minutes.
3. Add the smoked paprika, thyme, oregano, salt, black pepper, and cayenne pepper to the pot and stir to combine.
4. Slowly pour in the chicken broth, whisking constantly to prevent lumps from forming. Add the chicken pieces to the pot and bring the mixture to a boil.
5. Reduce the heat to low and simmer the gumbo for 1-2 hours, or until the chicken is cooked through and tender.
6. Remove the chicken pieces from the pot and shred the meat. Return the shredded chicken to the pot.
7. Stir in the heavy cream, parsley, and scallions. Simmer the gumbo for an additional 10-15 minutes, or until the sauce has thickened slightly.
8. Serve the gumbo over cooked white rice.
Time:
Preparation time: 30 minutes
Cooking time: 2 hours
Temperature:
Medium heat for cooking the roux and vegetables, low heat for simmering the gumbo.
Serving size:
6-8 servings
Nutritional information:
Calories: 550
Fat: 35g
Saturated Fat: 12g
Cholesterol: 150mg
Sodium: 1900mg
Carbohydrates: 22g
Fiber: 2g
Sugar: 4g
Protein: 36g
Substitutions for ingredients:
- Chicken can be substituted with turkey or duck.
- Vegetable oil can be substituted with canola oil or peanut oil.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Seafood gumbo: Substitute the chicken with shrimp, crab, and/or crawfish.
- Vegetarian gumbo: Omit the chicken and use vegetable broth instead of chicken broth. Add extra vegetables such as okra, tomatoes, and carrots.
- Spicy gumbo: Increase the amount of cayenne pepper or add hot sauce to taste.
Tips and tricks:
- Be patient when cooking the roux. It takes time to develop the deep brown color and nutty flavor.
- Use a whisk to prevent lumps from forming when adding the broth to the roux.
- Skim off any fat or foam that rises to the surface of the gumbo while simmering.
- Gumbo tastes even better the next day, so consider making it ahead of time.
Storage instructions:
Store leftover gumbo in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat gumbo in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve gumbo in individual bowls with a scoop of cooked white rice in the center. Garnish with chopped parsley and scallions.
Garnishes:
Chopped parsley and scallions.
Pairings:
- Cornbread
- Garlic bread
- Beer or red wine
Suggested side dishes:
- Collard greens
- Roasted sweet potatoes
- Black-eyed peas
Troubleshooting advice:
- If the gumbo is too thick, add more chicken broth or water to thin it out.
- If the gumbo is too thin, simmer it for a longer period of time to reduce the sauce.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F (74°C) before serving.
- Store leftover gumbo in the refrigerator within 2 hours of cooking.
Food history:
Chicken Mull Gumbo is a traditional Southern dish that originated in South Carolina. It combines the flavors of West African, French, and Native American cuisine.
Flavor profiles:
- Savory
- Spicy
- Creamy
- Nutty
Serving suggestions:
Serve Chicken Mull Gumbo as a main course for dinner or lunch.
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Region: Louisiana