Vermicular | Chicken Gumbo

Chicken Gumbo

Tailored for: Musui–Kamado
Oven Pot Click to Modify
Cooking Flow
49 min
Cooking Steps

[MED] 4 min + 2 min + 2 min + 1 min + 10 min

[LOW] 30 min


½ lb chicken thigh, skin-on, cut into 2" pieces
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper

1 tablespoon vegetable oil
⅓ lb andouille sausage, cut into ½" rounds
½ medium onion, diced
1 stalk celery, diced
½ medium bell pepper, seeded, diced
8 okras, trimmed, cut into ½" pieces

2 tablespoons (30 ml) vegetable oil
¼ cup (30 g) all-purpose flour

1 ⅞ cups (450 ml) chicken broth
8 shrimp, peeled and deveined
1 medium tomato, cut into ½" dices
1 tablespoon Worcestershire sauce
½ tablespoon Cajun spice
1 teaspoon Tabasco
3 sprigs fresh thyme
2 bay leaves

Chopped green onions

  1. Season chicken with salt and pepper. Set aside.

  2. Preheat the pot with [MED] heat. Once [GRILL OK] sign appears, spread vegetable oil evenly and sear chicken skin-side down. Sear for about 4 minutes or until golden brown. Transfer to a plate.

  3. Next, sear the sausage for 1 minute on each side and transfer to a plate. In the same oil, sauté the onion, celery and bell pepper for 2 minutes or until the onion is translucent. Add okras and sauté for another minute until tender. Transfer the sautéed vegetables to a plate and lightly rinse the pot.

  4. For Roux, add in vegetable oil and flour in the pot and heat over [MED] heat. Stir constantly for about 10 minutes or until the roux is dark brown.

  5. When the roux is ready, gradually add in chicken broth, stirring frequently to avoid lumps.

  6. Add the rest of the ingredients, seared chicken, sausage and sautéed vegetables. Cover and simmer over [LOW] heat for 30 minutes. Serve over rice or with cornbread.

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Musui–Kamado with the Vermicular Cookbook.

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