Gumbo Recipe

Make the roux

In a heavy-bottomed pot or Dutch oven set over medium heat, add 0.75 cups vegetable oil. When the oil is shimmering, gradually whisk in 0.75 cups all-purpose flour. Reduce heat to medium-low and cook the roux, stirring constantly with a wooden spoon or heatproof spatula. The roux will go from sandy to peanut-butter colored, then to chocolate brown; this should take 20–30 minutes. Be patient and keep stirring to prevent burning. If it thickens too much, whisk in up to 0.25 cup water or stock to loosen.

Once the roux reaches a deep brown (like milk chocolate), immediately lower heat to low and slowly whisk in 6 cups chicken stock and 1 cup beef stock, a ladleful at a time, until fully incorporated and smooth.

Increase heat to bring the mixture to a gentle simmer, skimming any foam from the surface. Add 2 bay leaves.

While the roux is simmering, in a separate skillet over medium-high heat, add 1 tablespoon of oil (from pantry) and brown 1 lb chicken thigh pieces in batches until lightly golden (about 4 minutes per side). Remove and set aside.

In the same skillet, brown 12 oz sliced andouille sausage for 3–4 minutes until it releases fat and develops color. Transfer sausage to the pot with the roux and stock.

Add the diced onion (1 cup), diced green bell pepper (3/4 cup), diced celery (3/4 cup), and 4 tsp minced garlic to the pot. Stir to combine and simmer gently for 10 minutes to soften the vegetables and marry flavors.

Stir in 0.5 cup diced tomato (if using) and 2 cups sliced okra. Simmer 10–15 minutes. The okra will help thicken the gumbo; if you prefer less sliminess, brown the okra briefly in the skillet before adding.

Return the browned chicken pieces to the pot. Add 2 tsp Creole seasoning, 1 tsp smoked paprika, 1 tsp dried thyme, 1.5 tsp kosher salt, and 0.5 tsp black pepper. Stir, bring back to a simmer, cover partially, and cook for 20 minutes until the chicken is cooked through and flavors have melded.

Add the 12 oz raw shrimp to the pot in the last 5 minutes of cooking. Stir gently until shrimp turn pink and curl. Taste and adjust seasoning with additional salt, pepper, or hot sauce as desired.

Remove and discard the bay leaves. If using filé powder, sprinkle 1 tsp into the gumbo off heat and stir to thicken slightly; do not boil after adding filé or it will become stringy. Alternatively, stir in chopped parsley and 1 tbsp hot sauce now.

Turn off heat and let gumbo rest 5 minutes. Stir in chopped parsley (2 tbsp) and sliced green onions (3 tbsp) and adjust seasoning to taste.

Ladle gumbo over cooked long-grain white rice (about 3 cups cooked total to serve). Garnish with extra green onions, parsley, and hot sauce at the table.

Makes about 6 generous servings. Leftover gumbo improves overnight and can be refrigerated 3–4 days or frozen up to 3 months.