Gumbo W/ Rice & Potato Salad Recipe
Make Gumbo W/ Rice & Potato Salad Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Gumbo with Rice
Potato Salad
Method
Gumbo with Rice
- 1
- 2
Make a dark roux
In a large heavy-bottomed pot or Dutch oven set over medium-low heat, add 0.75 cups vegetable oil. When warm, sprinkle in 0.75 cups all-purpose flour and stir constantly with a flat spatula or whisk. Continue stirring and cooking the mixture, keeping the heat moderate so it browns slowly without burning, until the roux reaches a deep brown color (similar to chocolate) — about 20–30 minutes. If spots form, stir more vigorously; if smoke appears, lower heat. The roux will darken gradually and develop a nutty aroma.
- 3
Cook the trinity
Once the roux is a deep brown, add 1.5 cups diced onion, 1 cup diced green bell pepper and 1 cup diced celery. Stir and cook 6–8 minutes until softened and starting to caramelize, scraping any browned bits into the vegetables. Add 4 minced garlic cloves and cook 30–60 seconds until fragrant.
- 4
Brown sausage and chicken
Push vegetables to the side and add the 12 oz sliced andouille and the 1 lb chicken pieces. Cook 4–6 minutes, stirring periodically, until the sausage and chicken pick up color. This step builds flavor — do not overcrowd the pan; if needed, brown in two batches.
- 5
Deglaze and simmer
Stir everything together, then pour in 6 cups low-sodium chicken stock, scraping up any browned bits from the bottom. Add 1 cup drained diced tomatoes, 2 bay leaves, 1 tsp dried thyme, 1 tsp paprika, 0.25 tsp cayenne pepper, 1 tbs Worcestershire sauce, 2 tsp salt and 1 tsp black pepper. Bring to a gentle boil, then reduce heat to low and simmer, partially covered, for 30–40 minutes to let flavors meld and chicken cook through. Skim off any excess fat from the surface with a spoon as needed.
- 6
Add okra and finish
During the last 10–15 minutes of simmering, add 2 cups sliced okra to the pot and continue to simmer until okra is tender and gumbo has thickened slightly. Taste and adjust seasoning, adding more salt, black pepper, or cayenne as desired. If using, stir in 1 tsp gumbo filé powder off heat (do not boil after filé is added) to thicken and add a subtle flavor.
- 7
Cook the rice
While gumbo simmers, bring 3 cups water and a pinch of salt to a boil in a small saucepan. Add 1.5 cups rinsed long-grain white rice, stir once, reduce heat to low, cover and simmer 15–18 minutes until water is absorbed and rice is tender. Remove from heat and let sit covered 10 minutes, then fluff with a fork.
- 8
Serve
Remove and discard bay leaves. Ladle gumbo over bowls of rice (about 1/2 cup cooked rice per serving or to taste). Garnish with sliced green onions and 0.25 cups chopped fresh parsley. Serve hot.
Potato Salad
- 9
Cook potatoes
Place 2 lbs scrubbed Yukon Gold potatoes (leave skins on if desired) in a large pot and cover with cold water by 1 inch. Add a pinch of salt and bring to a boil over high heat. Reduce to a simmer and cook until fork-tender, about 12–18 minutes depending on size. Drain and let cool until handleable.
- 10
Hard-boil eggs
While potatoes cook, place 4 eggs in a small saucepan, cover with cold water by 1 inch, bring to a boil, then reduce to a gentle boil for 9–10 minutes. Transfer eggs to an ice bath for 5 minutes, peel and quarter.
- 11
Prepare dressing
In a large mixing bowl combine 1 cup mayonnaise, 2 tbs yellow mustard, 3 tbs dill pickle relish, 1 tbs apple cider vinegar, and 1 tbs sugar. Whisk until smooth and slightly glossy. Season with 1 tsp salt and 0.5 tsp black pepper.
- 12
Assemble salad
When potatoes are cool enough to handle, peel if desired and cut into 1" pieces. Add potatoes to the bowl with the dressing along with 0.5 cups minced celery and 0.25 cups finely chopped red onion. Gently fold in quartered hard-boiled eggs, being careful not to mash everything — leave some chunkiness for texture.
- 13
Chill and finish
Taste and adjust seasoning (add more salt, pepper, or a splash of vinegar if needed). Cover and refrigerate at least 1 hour to allow flavors to meld. Before serving, sprinkle 1 tsp paprika over the top and garnish with 2 tbs chopped fresh dill if using.
