Vidalia® Onion Gumbo with Potato Salad Recipe
Makes 6-8 Servings
- ¼ cup canola oil
- 4 pounds chicken thighs, with the bones and skin in tact
- ½ cup all purpose flour
- 6 Vidalia Onions or about 8 cups, medium diced
- 3 fresh bay leaves, or 2 dried
- 2 teaspoons fresh thyme leaves, chopped
- 1 Tablespoon paprika
- ½ teaspoon cayenne pepper
- ½ teaspoon ground black pepper
- 1 teaspoon celery salt
- 1 teaspoon garlic powder
- 4 cups chicken broth
- 2 teaspoons tabasco
- 1 Tablespoon worchestire sauce
- 2 teaspoons apple cider vinegar
- 2 teaspoons kosher salt
- 6-8 teaspoons of file powder
- Place a dutch oven or thick bottomed pot over medium heat. Add the canola oil and let it heat up. Pat down the chicken thighs with a paper towel to dry, and place each one skin side down in the oil. Repeat until the bottom is covered in a single layer with some room in between the thighs. It may take two batches to get all the chicken to fit properly. Let cook for about 8 -10 minutes or until the skin has rendered out some of the fat and is golden brown. Flip over and cook for another 3 minutes. Remove the thighs from the pot and set aside.
- Once all the chicken has been seared, turn down the heat to medium low and add the flour to make the roux. Use a wooden spoon or flat edged spatula to constantly stir for about 30-35 minutes, or until the roux is the color of melted dark chocolate. This takes patience, but I find it meditating and it's essential for the flavor of the gumbo. You can cook the roux less, and the gumbo will have a milder flavor. Be sure not to let the roux burn.
- Add in the onions and keep stirring for an additional 15 minutes or until the onions have softened.
- Add in the thyme, paprika, black pepper, celery salt and garlic powder and stir for another minute or two.
- Add in the chicken broth, reduce the heat to low and let the gumbo simmer for an hour or until the meat is tender and beginning to fall off the bone.
- Season the gumbo with the tabasco, worchestire sauce, apple cider vinegar and salt.
- Place the gumbo in a serving bowl with a scoop of potato salad and a teaspoon of file powder sprinkled on top.
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