1/2 Gal Gumbo Recipe

In a heavy large pot, heat 1 cup vegetable oil over medium heat. Whisk in 1 cup all-purpose flour to form a smooth roux. Cook, stirring constantly, until the roux is a deep chocolate color, about 15-25 minutes.

If the roux darkens too quickly or smells burnt, lower the heat and continue stirring. The roux should be smooth and nutty in aroma.

Stir in 2 cups diced onion, 1 cup diced celery, and 1 cup diced green bell pepper. Cook until vegetables are soft and translucent, about 8-12 minutes.

Add 4 minced garlic cloves and cook for 1 minute until fragrant.

Add 1.5 pounds andouille sausage, sliced. Cook 3-4 minutes to release flavor and color.

Add 2 pounds chicken thighs, cut into chunks. Sauté until lightly browned on all sides.

Pour in 6 cups chicken stock and 2 cups water. Add 2 bay leaves, 1 teaspoon cayenne pepper, 1 teaspoon paprika, 1 teaspoon dried thyme, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir to combine.

Bring the gumbo to a simmer.

Reduce heat to low and simmer, uncovered, for 60-90 minutes, stirring occasionally, until the chicken is tender and the flavors meld.

Stir in 1 pound shrimp, simmer 5-7 minutes until shrimp are pink and opaque.

Stir in 1 cup sliced okra (if using) and simmer 5 minutes.

Taste and adjust seasoning with more salt and pepper as needed. Serve hot over cooked white rice.