Wo-chicken & Sausage Gumbo -cup Recipe

Make a quick blonde roux

In a small heavy-bottomed saucepan or skillet over medium heat, add 2 tbs vegetable oil. When hot, whisk in 2 tbs all-purpose flour. Cook, stirring constantly, for 3–5 minutes until the roux turns a deep golden blond and gives a nutty aroma but not burnt. Reduce heat if browning too fast.

Add the diced onion, bell pepper, and celery to the roux. Sauté for 3 minutes, stirring frequently, until the vegetables soften and begin to color. Add 1/2 tsp minced garlic and cook 30 seconds until fragrant.

Stir in 1 cup chicken stock, scraping up any browned bits from the bottom of the pan. Whisk in 1/2 tbs tomato paste until smooth.

Add 1/8 tsp dried thyme, 1/8 tsp dried oregano, 1/4 tsp cajun seasoning, 1/8 tsp freshly ground black pepper, 1/4 tsp kosher salt, and a half bay leaf. Bring to a gentle simmer over medium-low heat.

Simmer gently for 6–8 minutes to blend flavors and slightly thicken. If broth reduces too much, add up to 1–2 tbs extra stock or water to keep saucy for a cup portion.

While the base simmers, thinly slice 1.5 oz smoked sausage and have 1.75 oz cooked shredded chicken ready. If sausage is cold, warm it briefly in a separate pan over medium heat for 1–2 minutes to render a little fat and bloom flavor.

Add the warmed sausage, shredded chicken, and 1 tbs sliced okra to the simmering gumbo base. Stir to combine and heat through for 3–4 minutes so proteins absorb flavors and okra begins to soften and slightly thicken the broth.

Taste and adjust seasoning with a pinch more salt or a dash more cajun seasoning if desired. Remove the bay leaf.

If serving over rice: place 1/4 cup cooked white rice into the bottom of the cup. Ladle the hot gumbo (chicken, sausage, and broth) over the rice so the cup is filled and heated through.

Sprinkle 1 tsp chopped fresh parsley and 1 tsp thinly sliced scallions over the top. Offer 1 tsp hot sauce on the side or drizzle lightly to taste. If using, finish with 1/8 tsp file powder stirred in at the end for a classic finish.

Serve immediately while hot. The cup portion is intended as a single small serving (appetizer/soup cup).