How to Make Chicken Gumbo

Make a roux by combining equal parts oil and flour by weight in a pan.

Cook the roux until it reaches a dark brown color, being careful not to burn it.

Add 1 medium chopped onion to the roux and sauté until softened.

Add 1 clove chopped garlic to the pan and sauté, being careful not to burn it.

Add 1/2 deboned chicken breast to the pan and let it brown.

Pour in chicken stock, avoiding the use of water to enhance flavor.

Add 28 ounces of diced tomatoes with juice to the mixture.

Bring the mixture to a boil, noting that it will thicken once boiling.

Taste the mixture and adjust seasoning with kosher salt and black pepper as needed.

Add Bloody Mary Mix to the pot for additional flavor and consistency.

Prepare rice in a rice cooker, placing andouille sausage on top to steam and flavor the rice as it cooks.

Once the gumbo is ready, serve it over a scoop of rice.

Equipment Needed

Spice Level: