Gumbo Recipe

Make the roux

In a heavy-bottomed Dutch oven or large pot, heat a steady medium heat. Add 3/4 cup vegetable oil. When oil shimmers, sprinkle in 3/4 cup all-purpose flour. Stir constantly with a wooden spoon or heatproof spatula, scraping the bottom to prevent burning. Maintain medium to medium-low heat and continue stirring for 20–30 minutes until the roux reaches a deep chocolate-brown color (like the color of chocolate). If it blacks or smells burned, discard and start again. Reduce heat if it’s browning too fast.

Once roux is a deep brown, immediately add the diced onion, bell pepper, and celery (the 'holy trinity'). The roux will bubble and sputter; stir to combine. Cook the vegetables in the roux for 6–8 minutes until softened. Add minced garlic and cook 1 minute more, stirring constantly so garlic does not burn.

Push the vegetables to the side a bit and add the sliced andouille sausage. Cook 3–4 minutes, stirring, until the sausage releases some fat and begins to brown. Add the diced chicken thighs and cook 3–4 minutes, stirring, until the chicken is lightly browned on the outside but not cooked through.

Slowly pour in 6 cups chicken stock while stirring to deglaze and incorporate any browned bits and to loosen the roux. Stir thoroughly so the roux distributes evenly in the stock. Increase heat to bring to a gentle simmer.

Stir in the sliced okra, the can of diced tomatoes with their juices, and add 2 bay leaves. Add 2 tablespoons Creole seasoning and 1 tablespoon Worcestershire sauce. Taste later and adjust seasoning. Bring the gumbo to a simmer, then reduce heat to low. Partially cover and simmer gently for 30–40 minutes so flavors meld and the chicken finishes cooking. Stir occasionally.

After simmering, remove and discard bay leaves. Season with 1 teaspoon salt and 1/2 teaspoon black pepper, or to taste. If using shrimp, add the peeled shrimp in the last 5 minutes of simmering so they turn pink and opaque but remain tender. If the gumbo seems thin, simmer uncovered a few minutes to reduce; for thicker body, sprinkle 1 teaspoon file powder into the pot off heat and stir or let diners add at the table.

Stir in chopped parsley and sliced green onions right before serving. Adjust Creole seasoning or cayenne to taste if more heat is desired.

Ladle gumbo over cooked long-grain white rice (about 3 cups cooked rice yields 4 servings). Garnish with extra green onions and parsley, and serve with lemon wedges if desired. Serve hot.