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.
Recipe by Louisiana Cookin' at https://louisianacookin.com/chicken-tasso-gumbo/