Artis' Chicken Gumbo

This is old-school Louisiana gumbo the way it was made before shortcuts existed. A whole stewing hen gets browned in its own fat in a cast iron pot, building a deep, golden fond that becomes the flavor foundation for everything that follows. Andouille sausage and a pint of oysters with their liquor take it from home cooking to something truly special.

The holy trinity of onion, bell pepper, and garlic gets smothered in the same pot, picking up all those browned chicken bits. A light roux made with just a tablespoon of flour and oil thickens things without the heaviness of a dark roux, letting the chicken and oyster flavors stay front and center.

File powder stirred in at the end adds that silky, slightly earthy thickness that only sassafras can bring.

Chef Tips

• Use a stewing hen, not a young fryer. Older birds have more flavor and stand up to long cooking without falling apart
• Brown the chicken well in the cast iron pot. That dark crust on the bottom is pure concentrated flavor
• Add oysters and their liquid near the end of cooking so they stay plump and tender
• Never boil gumbo after adding file powder. Heat makes it stringy and slimy

Variations

• Add okra for a more traditional gumbo with extra body
• Use smoked sausage if you can’t find andouille
• Skip the oysters and add shrimp in the last 5 minutes for a chicken and shrimp gumbo