13-Ingredient Halloween Gumbo

Q: What makes it a Halloween gumbo?!?

A: The 13-ingredients of course! A very dark Halloween-hued roux, the addition of mushrooms (sacriligeous!) and ground cloves make it unique and a special holiday taste sensation.

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This recipe is a website exclusive. You might see it in an upcoming cookbook. Meanwhile, there are dozens of other tempting Creole dishes and a whole Halloween chapter full of autumn-appropriate recipes to choose from in my first best-selling cookbook. Order your copy today. 

13-Ingredient Halloween Gumbo

Makes 6 to 8 servings

Take the time to get your roux dark and spooky! Do it, or you may "roux" the day. The lucky 13 ingredients in this gumbo will help you rock your most hardcore Halloween vibe. I hope you have a spooktacular time cooking up this autumnally-enhanced yet very reliable gumbo recipe that everybody should have in their (black and orange) back pocket.

2 pounds chicken thighs, skinless and boneless

1 teaspoon salt

2 tablespoons plus 1/3 cup canola oil

12 ounces andouille sausage, in 1/2-inch slices

1/3 cup all-purpose flour

1 large onion, diced

4 large or 6 small ribs celery, diced

1 green bell pepper, diced

5 cloves garlic, minced

8 ounces sturdy white mushrooms, sliced

1 teaspoon ground cloves

2 cups chicken broth (with salt)

1 can (28 ounces) crushed tomatoes

Cooked rice for serving

Season chicken thighs with salt, let sit for 20 to 30 minutes. To a large heavy pot or Dutch oven over medium-high heat, add 2 tablespoons canola oil. Add sausage, cook 4 minutes till fat rendered, remove sausage.

Add thighs, cook lightly on all sides, about 6 minutes, remove thighs.

Drain fat. Lightly wipe out pot so any significant bits of meat are removed, but flavor remains.

To pot, over medium heat, add 1/3 cup oil. When oil is hot add flour. Whisk, or stir, constantly for at least 20 minutes, probably 30, till you have a dark, Halloween-hued roux.

Immediately stir in the trinity of onion, celery, bell pepper plus garlic, cook till softened, 4 minutes. Stir in mushrooms and ground cloves, cook 1 minute more. Add back chicken, add broth, deglaze pot.

Bring to simmer, cook partially covered 15 minutes till chicken is tender. Remove chicken, shred with two forks. Return meat to pot. Return andouille to pot.

Add tomato. Stir to combine, bring to a simmer, partially cover.

Cook gently on medium-low till thickened, about 30 minutes, stirring occasionally.

Serve over hot rice.

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