Harry's Original Gumbo Recipe

Make the roux

In a heavy-bottomed large pot or Dutch oven over medium heat, combine 1 cup neutral oil and 1 cup all-purpose flour. Stir constantly with a wooden spoon or silicone spatula. The mixture will bubble and darken slowly; continue stirring to prevent burning. After about 20–30 minutes the roux will reach a chocolate-brown color (for Harry's style a dark brown is traditional). Reduce heat slightly if it browns too fast.

When the roux is a deep brown, immediately add the diced onion, bell pepper, and celery. The roux will seize up initially; continue stirring to incorporate the vegetables. Cook for 6–8 minutes until the vegetables soften and the mixture is aromatic.

Add minced garlic and tomato paste and cook 1–2 minutes, stirring constantly to meld flavors and remove raw tomato taste.

Slowly whisk in 8 cups of vegetable or chicken stock to the roux-vegetable mixture, adding a ladleful at a time if necessary to smooth lumps. Bring mixture to a simmer.

Stir in Creole seasoning, paprika, dried thyme, bay leaves, salt, black pepper, and cayenne (if using). Taste after 10–15 minutes and adjust seasoning as needed.

Add the sliced andouille sausage and the chicken thigh pieces to the simmering gumbo. Reduce heat to low and simmer, uncovered, for 30–40 minutes, stirring occasionally so nothing sticks to the bottom. This cooks the chicken through and allows flavors to meld.

About 10 minutes before serving, add the sliced okra and simmer until tender. Okra helps naturally thicken the gumbo.

Add peeled shrimp to the pot during the last 5–7 minutes of cooking; simmer until shrimp are pink and opaque. Do not overcook.

If using, sprinkle 1 teaspoon file powder into the gumbo off heat and stir; file thickens and adds a subtle earthy flavor. Alternatively, continue simmering gently to reduce and thicken further.

Remove and discard bay leaves. Check final seasoning and adjust salt, pepper, or hot sauce to taste.

Spoon cooked white rice into shallow bowls, ladle hot gumbo over the rice, and garnish with sliced green onions and chopped parsley. Serve with extra hot sauce at the table.