One-Pot Wonders
Chili Gumbo
Contest Entries
Popular on Food52
40 Reviews
Jealith
April 5, 2023
They forget to tell you that baking flour in the oven sets off every fire alarm in the building because of the smoke. So far not impressed.
Isaiah W.
February 8, 2023
I really love a good gumbo. And I really love a good chili. So this sounded like a winner. But I found it to be neither as good as a good gumbo nor as good as a good chili. It was fine but I wouldn’t make it again.
[email protected]
January 15, 2023
The best chili I have ever made! Made it for entire family! Used modelo negro and food processor for chilies. Love it! Thank you!
JenVP
March 10, 2021
This recipe is one of my favorite things to cook. I made a few small changes. As suggested by someone else in the comments, I ran the beer/chilies mixture through the blender to make sure the chilies were fully processed. I also add okra when adding the onion/green peppers and I throw some shrimp in at the end until just cooked through. Shrimp and okra are my favorite things about gumbo so I didn't want to leave them out.
angie
February 16, 2018
This was not for me- I prefer my chili and gumbo separate! I thought it had too much roux, but that may be me... added kidney beans and then added smoked paprika and chipotle powder to salvage it and make it more like chili
fearlessem
December 3, 2017
I was so excited to try this recipe as the concept felt like genius... made it tonight and it was just ok for me... Very bitter, I guess from the beer and dried chilis... I had to add a few tablespoons of honey to balance it out. Somehow this felt like less than the sum of it's parts -- I'd rather eat either chili or gumbo...
Chris G.
January 15, 2015
Chris Glenn
I'm from the Seattle/Everett WA. Area. We used to have a restaurant called Alligator Soul in a hole in the wall in Everett. It became so popular that it outgrew it's space. In early 2008 it bought a larger free-standing building and spent a lot of money remodeling and etc. Well, unfortunately it just got up and running when the bottom fell out and the economy went to heck in a hand-basket! A lot of restaurants went belly up, as did my favorite Creole restaurant Alligator Soul. The point of all this is that they used to make a gumbo they called Crunchy chicken gumbo, with okra, Andouille Sausage coins & lightly breaded deep fried small pieces of chicken tenders. Amazing and wonderful!
That dish was just about all I ever ate there, I liked the dish so much I rarely ordered anything else! I did try their Shrimp Étouffée and their Crayfish Gumbo, (Mudbug gumbo)...both amazing. Thanks for your recipe for the Chili Gumbo, I will be making this soon! I've been for a long time thinking about trying to recreate their Crunchy Chicken Gumbo, maybe this year!
I'm from the Seattle/Everett WA. Area. We used to have a restaurant called Alligator Soul in a hole in the wall in Everett. It became so popular that it outgrew it's space. In early 2008 it bought a larger free-standing building and spent a lot of money remodeling and etc. Well, unfortunately it just got up and running when the bottom fell out and the economy went to heck in a hand-basket! A lot of restaurants went belly up, as did my favorite Creole restaurant Alligator Soul. The point of all this is that they used to make a gumbo they called Crunchy chicken gumbo, with okra, Andouille Sausage coins & lightly breaded deep fried small pieces of chicken tenders. Amazing and wonderful!
That dish was just about all I ever ate there, I liked the dish so much I rarely ordered anything else! I did try their Shrimp Étouffée and their Crayfish Gumbo, (Mudbug gumbo)...both amazing. Thanks for your recipe for the Chili Gumbo, I will be making this soon! I've been for a long time thinking about trying to recreate their Crunchy Chicken Gumbo, maybe this year!
aargersi
January 15, 2015
Oh please do, and post the recipe! Meanwhile, I hope you enjoy this one ...
sydney
March 5, 2015
We visit the area occasionally. Sadly, we never knew of that restaurant. How does Toulouse Petit in Seattle stack up against it? Would like your opinion. Or do you know of others? Love anything with these ingredients.
riegelhaupt1
November 9, 2014
I'm in the middle of making this and it is such an interesting fun recipe, can't wait to eat. Loved the flour. And what a great story.
cutekatecooks
November 7, 2014
I love this recipe and always double it as it freezes nicely. we don't use rice but instead top it with Fritos, cilantro, chilis, cheese and avocado. My go to chili recipe
AmyW
November 19, 2013
I made this last night for today's office chili cookoff, minus the rice. It tastes amazing! Can't wait to see how it stacks up with all the other concoctions we have for the contest.
Briget L.
November 11, 2015
how did you do in the cook off? I have one in two weeks and am thinking of using this recipe.
[email protected]
November 12, 2013
I made your Chili Gumbo and it was delicious, as 3 other people also said. I love this site some great cooks and chefs here. Here is my blog mostly about pellet smoker cooking. http://pelletsmokercooking.blogspot.com/
Your chili gumbo is down the page some. Don
Your chili gumbo is down the page some. Don
[email protected]
October 29, 2013
Looks great and love the story of how you created the recipe. I have the chilies bought and will try this. I am going to smoke the meat for added flavor. I have my own cooking blog, do you care if I repost your recipe with credtit or I can just link to it if you prefer. Don
aargersi
November 11, 2013
Hi there - sorry I didn't reply sooner! Link or post - either way - it's on the interweb so public domain right? Could we have a link to your blog?
loubaby
January 19, 2013
One other thing...because I don't make recipes like gravy, Etouffe etc very often that require brown flour, I just toasted the 1/2 cup flour in a Le Crueset pot on the stove over low heat, stirring occasionally about 30 minutes til adequately toasted....
loubaby
January 19, 2013
This was really really good...loved the gumbo flavor addition to the chili flavor...the only thing I am going to do different next time is after soaking the dried peppers in beer, I am going to process them because I didn't like the bits of pepper..perhaps I didn't chop them finely enough
BoulderGalinTokyo
January 11, 2013
What a wonderful recipe and story! And thank you for introducing me to Cyril Neville. Love having a playlist to cook with...
hardlikearmour
January 31, 2012
I'm not sure how you did it, but this is a perfectly balanced dish - the gumbo is not overwhelmed by the chili and vice versa! It is truly delicious and lives up to it's name and backstory!
See what other Food52ers are saying.