To be totally honest this recipe was created first and then I had to find an in-game recipe to match it. I didn’t realize how hard it would be to find a game recipe for gumbo that wasn’t shrimp- or fish-based. So here we are at Goblin Gumbo! Can be spicy as you like, or just warming and toasty. The key here, like all gumbo, is in the roux. You’ll want to get it as dark as possible without burning it. Even in this recipe I didn’t get it as dark as many would prefer. I need to work on my own balance and confidence while creating a roux! It’s really all about trusting the process.
Full Recipe:
Ingredients:
3 celery sticks, finely chopped (120g)
1/3 medium onion, finely chopped (120g)
1/4 large green bell pepper, finely chopped (60g)
1 pound andouille sausage or other smoked sausage, cut into bite sized pieces
6-8 bone-in skin-on chicken thighs, trimmed of extra fat and skin, about 4 pounds
8 cups high quality chicken stock or bone broth
2 bay leaves
Kosher salt
File powder, to taste (optional)
Cooked rice (optional)
For the roux:
3/4 cup high temp oil such as peanut, grape seed, or corn oil, divided
1 cup flour
1/2 teaspoon black pepper
1 teaspoon white pepper
3/4 teaspoon powdered mustard
1 teaspoon cayenne (1/2 tsp for less spicy, 2 tsp for more spicy)
1 1/2 teaspoons sweet paprika
Instructions:
Step 1: Start by combining all the spices (except for the bay leaves and file powder) with the flour by whisking and set aside. Prepare your vegetables and set aside with the onions in a separate bowl. Generously coat both sides of each chicken thigh with kosher salt. Now is also a good time to cut the sausage and set aside. You won’t have time do do any chopping after you begin the roux so preparing ingredients ahead in this recipe will save you from a burned sauce.
Step 2: Preheat a large skillet and prepare a baking tray or other lipped tray by lining it with paper towels. Add 1/2 of oil to the heated skillet and once the oil is very hot but not yet smoking, carefully add 2-3 chicken thighs skin-side down. Do not overcrowd the pan. Cook for 3-5 minutes per side until nicely browned. Drain on the paper towel tray you prepared earlier and set aside. Repeat this step for the remaining chicken. Turn off the heat.
Step 3: In a large pot, start boiling the chicken stock. You should have gained some oil from the chicken. Usually I have about 3/4 cup of total fat in the skillet when I’m done browning it. You can cool it to measure or you can eyeball it. Add about 1/4 cup of oil to the skillet to bring it up to 1 cup total fat. Turn the heat back on the skillet and while it’s heating you can scrape the brown bits stuck to the bottom of the skillet. Once the oil is VERY hot, but not smoking, carefully add all the flour while constantly whisking. This is the roux.
Step 4: Constantly whisk the roux, scraping the corners, sides, and all the surface areas of the pan. Keep up a slightly quick whisk, allowing nothing to settle to avoid burning. Keep whisking until the roux reaches a dark brown color. The darker the better. The earliest you can stop is a deep caramel color, but if you’re brave enough you can bring it down to a truly dark brown. Trust yourself! This is where the signature flavor of roux is created. Once you’ve gotten it as dark as you dare, turn off the heat and immediately add the onions to halt the browning process. Cook the onion in the roux for about 3 minutes until they start to soften and then add the celery and bell peppers.
Step 5: About 1/2 cup at a time, start scooping the roux and vegetable mixture into the now-boiling stock, while mixing vigorously. Keep stirring until each scoop is fully incorporated before adding another scoop. Once all the roux is mixed into the stock, take a few large spoonfulls of the liquid and add it back to the roux pan. Scrape all the leftover roux you can into a slurry and add it back to the pot. Now add the sausage, chicken, and bay leaves. Simmer on medium-low for 45 minutes, stirring occasionally from the bottom to keep things from sticking.
Step 6: Use tongs to remove each of the chicken thighs. Once cool enough to handle, remove and discard skins and bones. Shred or chop chicken into bite sized pieces and add back to the gumbo. You can now serve it immediately or allow to cool before storing it in the fridge. It tastes even better the next day! When you’re ready to serve it you can offer file and cooked rice which are usually added to taste to each serving. File does not reheat well and can cause your gumbo to take on a thick or stringy texture so avoid adding that to the entire pot if you plan on having leftovers.