Gumbo (Guy Fieri) Recipe

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Gumbo (Guy Fieri)
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Ingredients
29
Count
Nutrition
1166
Calories
Total time
180
Minutes
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Ingredients:

Directions:

  1. For the brine: Combine the chicken pieces, salt, hot sauce, liquid smoke and black pepper with 4 cups water in a large resealable bag and place inside a container (in case of leaks). Refrigerate for 8 to 12 hours. Drain and discard the brine.
  2. For the stock: If you have the time, allow the chicken to drain and dry out about 30 minutes prior to searing. It will create a better crust on the chicken and more brown bits on the bottom of the pot, ultimately adding more flavor to the gumbo.
  3. Sprinkle the chicken pieces, including the reserved neck, back and wing tips, with the salt and pepper. In a large Dutch oven (enameled cast iron preferred), heat the oil over high heat until shimmering. Add the chicken pieces and brown well on all sides, turning as needed. Add the celery, carrots, onions and jalapenos, and continue to brown for an additional 10 minutes. Add 1 gallon water and the liquid smoke and bring to a boil, and then reduce the heat to maintain a strong simmer. Cook for 1 1/2 hours, stirring occasionally.
  4. After 1 1/2 hours, remove the chicken pieces, discarding the back, neck and wing tips. Strain the stock and reserve. When the chicken is cool enough to handle, remove the meat and shred, discarding the bones and fat.
  5. For the gumbo: In a Dutch oven over medium-high heat, add the sausages and cook until the fat has rendered down, about 5 minutes. Remove the sausages from the pan and set aside. Add the bacon fat and, when shimmering, add the onions, celery, bell peppers and Anaheim peppers. Saute, stirring frequently, until the onions are just starting to color, 10 to 12 minutes. Add the garlic and cook 2 to 3 minutes more, being careful not to let it burn. Add the flour, 1/4 cup at a time, stirring constantly. Stir until a dark golden roux has developed, 11 to 13 minutes. Add 1 cup at a time of the stock, incorporating well after each addition, to total 6 cups.
  6. Add the reserved sausages, shredded chicken, cayenne and white pepper into the pot. Heat through and add the salt and black pepper. If the gumbo is too thick, add a bit more stock to the pot, a little at a time, until the desired consistency is reached.
  7. Serve over rice and garnish with parsley.
  8. From Food Network Kitchens; after further testing and to ensure the best results this recipe has been altered from what was in the actual episode.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1166.35 Kcal (4883 kJ)
Calories from fat 700.27 Kcal
% Daily Value*
Total Fat 77.81g 120%
Cholesterol 337.18mg 112%
Sodium 2522.02mg 105%
Potassium 1323.69mg 28%
Total Carbs 38.96g 13%
Sugars 13.09g 52%
Dietary Fiber 5.95g 24%
Protein 71.72g 143%
Vitamin C 142.1mg 237%
Vitamin A 3.3mg 109%
Iron 45mg 250%
Calcium 137.8mg 14%
Amount Per 100 g
Calories 161.21 Kcal (675 kJ)
Calories from fat 96.79 Kcal
% Daily Value*
Total Fat 10.75g 120%
Cholesterol 46.6mg 112%
Sodium 348.58mg 105%
Potassium 182.95mg 28%
Total Carbs 5.38g 13%
Sugars 1.81g 52%
Dietary Fiber 0.82g 24%
Protein 9.91g 143%
Vitamin C 19.6mg 237%
Vitamin A 0.5mg 109%
Iron 6.2mg 250%
Calcium 19mg 14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 29
    Points
  • 30
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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