Dry Roux Chicken & Sausage Gumbo
Serves 660 mins prep60 mins cook
A dry roux is a method of making roux without using fat, typically by toasting flour in a dry pan or in the oven until it reaches the desired color. This is a great hack because it provides the thickening power of a traditional roux while cutting out the fat, making it a lighter alternative. Using a dry roux in gumbo is easy and a great way to get that deep, rich flavor.
0 servings
What you need
Instructions
Dry Roux 14 Add flour to a baking dish and bake @ 400F. Every 10-20 minutes stir until you reach your desired color. Jar or freeze the extra for later. Instructions for Gumbo 1 Season your chicken with salt and pepper. 2 Add a little bit of canola oil to a skillet set to medium high heat and pan sear your chicken until golden brown. 3 Once your chicken is browned. Remove it from heat and then sear your andouille sausage until slightly crispy. 4 Set your meat to the side. 5 In a Dutch oven set to medium low heat, add in canola oil and dry roux. If you want to skip the fat/oil, wait to add the dry roux until your vegetables are sauteed. 6 Continually stir your roux with a whisk for about 5 minutes. 7 You can take it to a rich chocolate dark color if you would like. 8 Add your vegetables and your seasonings. 9 Cook your vegetables down for about 5 minutes and then add in your meat and liquids. If you are doing to low fat option, add your dry roux at this point and whisk until there are no lumps. It is optional to add in okra to help thicken your gumbo at this point. 10 Bring your gumbo to a low boil and add in Bay Leaves and cover and simmer for about 1 hour cooking on medium heat. 11 Once everything has come together and thickened a little bit, remove from heat and add in your gumbo Filé. * Don't forget to remove your bay leaves. 12 Stir in and once it's thickened a bit serve with rice and diced green onions.View original recipe