Chicken Gumbo Recipe

Make a dark roux

In a heavy-bottomed Dutch oven or large saucepan set over medium-low heat, combine the vegetable oil and butter. When butter is melted and shimmering, slowly whisk in the flour. Keep heat at medium-low and stir constantly with a wooden spoon or heatproof spatula, scraping the bottom and sides, until the roux turns a deep brown color (think chocolate) — about 20–30 minutes. Reduce heat if it begins to smoke; patience is key to avoid burning.

Once roux is a deep brown, carefully whisk in 1 cup of the chicken stock to thin it, blending thoroughly to avoid lumps. Gradually add the remaining 5 cups of stock and 1 cup water in a few additions, whisking to combine. Add the bay leaves. Increase heat to medium and bring the mixture to a gentle simmer.

While the roux is cooking (or immediately after adding stock), in a separate skillet set over medium-high heat, add a drizzle of oil (about 1 tbs) and sauté the diced onion, bell pepper, and celery until softened and beginning to brown, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds more until fragrant. If you prefer, you can add these directly to the roux-pot once softened.

Stir the softened vegetables into the simmering stock/roux mixture. Let simmer 10 minutes to marry flavors.

Season the cut chicken pieces with 1 tsp salt and 1/2 tsp black pepper. In the same skillet used for the vegetables, over medium-high heat, brown the chicken pieces in a tablespoon of oil until golden on the outside (about 3 minutes per side) but not cooked through. Remove and reserve.

In the skillet, briefly brown the sliced andouille sausage until edges are caramelized, about 3–4 minutes. Add the sausage to the gumbo pot. Add the browned chicken to the pot as well.

Reduce heat to low and simmer the gumbo, partially covered, until chicken is cooked through and tender, about 20–25 minutes. Stir occasionally and skim any foam or excess fat from the surface.

About 10 minutes into the simmer, stir in the Cajun seasoning, smoked paprika, dried thyme, cayenne pepper, and the remaining 1/2 tsp salt and remaining 1/2 tsp black pepper. Taste after another 5–10 minutes and adjust salt, cayenne, or Cajun seasoning to preference.

Add the sliced okra and diced tomato to the pot for the last 8–10 minutes of simmering. If using frozen okra, add it a bit earlier if needed so it loses its icy chill and softens.

Turn off the heat. Stir in chopped parsley and most of the sliced green onions, reserving a little for garnish. If using, sprinkle the file powder on top and stir gently (do not boil after adding file or it will become stringy).

Serve the gumbo over hot cooked white rice, garnishing with remaining green onions and extra parsley. Offer hot sauce at the table if desired.