Chicken and Tasso Gumbo

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.
  • 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
  1. 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.
  2. Sprinkle chicken with 1 teaspoon salt and ½ teaspoon black pepper.
  3. 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.
  4. 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.
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.

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.
  • 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
  1. 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.
  2. 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.