Wo-chicken & Sausage Gumbo -cup Recipe

Gumbo (as served)

1. 1

   Prepare base vegetables

   In a small saucepan set over medium heat, add 1 teaspoon neutral oil (not listed separately) and sweat the diced onion, celery and green bell pepper until translucent and softened, about 4–5 minutes. Add the minced garlic and cook 30–45 seconds more until fragrant.

2. 2

   Combine with roux

   Lower the heat to medium-low. Stir in the warm dark roux (2 tbs) and tomato paste until vegetables are evenly coated and glossy, about 1 minute. Cook 1–2 minutes to marry flavors but do not burn.

3. 3

   Add stock and seasoning

   Slowly whisk or stir in the shrimp or chicken stock (1.25 cups) until the roux is fully incorporated and the mixture is smooth. Add Worcestershire sauce, hot sauce, granulated chicken base, dried thyme, bay leaf, salt and pepper. Bring to a gentle simmer.

4. 4

   Simmer with proteins

   Add the shredded cooked chicken (0.75 cup) and sliced sausage (0.5 cup) to the simmering gumbo. Reduce heat to low and simmer gently, uncovered, for 8–10 minutes to allow flavors to meld and the sausage to release some of its oils.

5. 5

   Adjust finish and thicken

   If the gumbo seems thin, simmer 2–3 minutes longer to reduce slightly. Taste and adjust seasoning with additional salt, pepper or hot sauce as desired. If using, sprinkle in file powder (0.125 tsp) at the end and stir; remove the bay leaf before serving.

6. 6

   Assemble cup

   Place the cooked rice (0.5 cup) into the bottom of the serving cup. Ladle the hot gumbo over the rice so the rice is mostly submerged, about 1 to 1¼ cups gumbo including broth. Ensure chicken and sausage are distributed evenly.

7. 7

   Garnish and serve

   Top with sliced green onions (1 tbs) and chopped parsley (1 tsp). Serve hot. Provide extra hot sauce on the side if desired.