Corbin’s Creole Gumbo

INGREDIENTS

• ¾ cup flour
• ¾ cup canola oil
• 8 chicken thighs, boneless/skinless
• 2 Farmer’s sausages (or andouille-style), sliced
• 1 package prawns, peeled & deveined (approx. 31-40 count)
• 1 medium onion, diced
• 1 large green bell pepper, diced
• 4 celery stalks, diced
• 5 cloves garlic, minced
• 2 x 598 ml cans stewed tomatoes
• 1 cup fresh or frozen okra, sliced (optional)
• 6 cups chicken broth
• 2 bay leaves
• ½ tbsp dried thyme
• ¼–½ tsp cayenne, to taste
• 3½ tbsp Grandpa J’s Cajun seasoning (divided)
• ½ tbsp Grandpa J’s Original Seasoning Salt
• Black pepper, to taste
• 2-3 tbsp lemon juice, to taste
• Fresh parsley & green onions, finely chopped
• Cooked white rice, for serving

INSTRUCTIONS

1. Start by preparing the ingredients. Dice onion, pepper, and celery. Mince garlic, then slice the okra and sausages. Lightly season chicken with up to 1 tbsp of Cajun seasoning.
2. Brown sausage in a heavy pot with 2 tbsp of oil on medium-low heat. Once cooked, remove and put in a bowl. Brown whole chicken thighs in the same pot for 4-5 minutes per side. Remove chicken and add it to the bowl with the sausage. Save all juices in the pot.
3. Make roux: Add oil and flour to the pot with the juices, and cook over medium-low to medium heat, stirring constantly until the roux reaches a medium-dark chocolate brown colour. This process should take 30-45 min.
4. Stir onion, pepper, celery, garlic, and okra into the roux. Cook 5-8 mins until softened.
5. Add up to 2 tbsp Cajun seasoning, thyme, cayenne, pepper, and bay leaves. Stir in tomatoes, then slowly whisk in the broth. Bring to a gentle simmer.
6. Chop chicken, then return chicken and sausage to pot. Simmer covered for 1.5-3 hours (this is important to develop the flavours), stirring occasionally.
7. Season prawns with seasoning salt, then add prawns and parsley to mixture. Simmer 8-10 minutes until prawns are cooked. Remove bay leaves. Finish with lemon juice.
8. To serve, spoon over white rice and then garnish with finely chopped green onions.

This recipe was created by one of our valued Discovery Club members, Corbin Edge. He is a 20-year firefighter, a home cook, aspiring chef, and one of Vancouver Firefighters Lead Chefs for their charitable program, Fire in Your Kitchen. You can follow Corbin on Instagram at @corbincooking.

Watch Corbin make this recipe below.