Tasso adds spice and a delicate smoked flavor to this dark roux gumbo.
Chicken and Tasso Gumbo
Yields: 8-10 servings
Tasso adds spice and a delicate smoked flavor to this dark roux gumbo.
Ingredients
- 1½ cups all-purpose flour
- 1 pound boneless skinless chicken breast, diced
- ½ pound boneless chicken thighs, diced
- 1½ teaspoons kosher salt, divided
- ¾ teaspoon ground black pepper, divided
- ¼ cup vegetable oil
- 2 cups chopped tasso ham
- 1 medium yellow onion, chopped
- 1 medium red bell pepper, seeded and chopped
- 2 cloves garlic, minced
- 3 (32-ounce) containers low-sodium chicken broth
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon filé powder
- Creamy Potato Salad, to serve (recipe follows)
- Garnish: chopped fresh chives
Instructions
- In a large cast-iron skillet, heat flour over medium-high heat, stirring constantly, until flour is the color of dark caramel, 15 to 18 minutes. (Reduce heat to medium, if necessary.) Remove from skillet.
- Sprinkle chicken with 1 teaspoon salt and ½ teaspoon black pepper.
- In a large Dutch oven, heat oil over medium-high heat. Add chicken; cook, stirring occasionally, until browned, about 12 minutes. Remove from pan. Add tasso; cook, stirring occasionally, until browned, about 3 minutes. Remove using a slotted spoon, and let drain on paper towels, reserving drippings in pot.
- Add onion, bell pepper, and garlic to pot, and cook until tender, about 3 minutes. Stir in flour, chicken, and tasso until coated. Gradually stir in broth. Bring to a boil; reduce heat to medium-low, and cook, stirring occasionally, for 40 minutes. Stir in onion powder, garlic powder, remaining ½ teaspoon salt, and remaining ¼ teaspoon black pepper; cook for 5 minutes. Stir in filé before serving. Serve with Creamy Potato Salad. Garnish with chives, if desired.
Notes
KITCHEN TIPS: Make extra toasted flour, and store in airtight container. Keep in freezer for up to 1 year.
Wipe skillet of any excess oil before browning flour.
Wipe skillet of any excess oil before browning flour.
Creamy Potato Salad
Yields: About 5 Cups
Whether you scoop it into the bowl or serve it on the side, this potato salad is the perfect gumbo accompaniment.
Ingredients
- 2½ pounds yellow potatoes, peeled and cut into 1-inch pieces
- 3¾ teaspoons kosher salt, divided
- 6 hard-cooked eggs, chopped
- ½ cup mayonnaise
- 2 tablespoons chopped green onion
- 2 tablespoons sweet pickle relish
- 2 tablespoons yellow mustard
- ¼ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper
- ¼ teaspoon ground black pepper
- Garnish: ground black pepper
Instructions
- In a large stockpot, bring potatoes, 3 teaspoons salt, and water to cover by 2 inches to a boil over medium-high heat. Reduce heat to medium; cook until fork-tender, 15 to 20 minutes. Drain well.
- In a large bowl, using a potato masher, mash potatoes until smooth. Stir in eggs, mayonnaise, green onion, relish, mustard, paprika, cayenne, black pepper, and remaining ¾ teaspoon salt until combined. Cover and refrigerate until ready to serve. Garnish with black pepper, if desired.
