Jimmie’s Gumbo Recipe

Make the roux

In a heavy-bottomed Dutch oven or large pot over medium heat, combine the vegetable oil and butter until butter is melted and foaming. Gradually whisk in the flour. Maintain medium to medium-low heat and stir constantly with a wooden spoon or whisk, scraping the bottom, until the roux becomes a deep chocolate-brown color (about 20–25 minutes). Reduce heat if it begins to smoke. The roux should smell toasted but not burned.

Once the roux is at color, immediately lower heat to medium-low and slowly whisk in 1 cup of the chicken stock to loosen the roux; it will thicken. Continue adding the remaining stock in 1-cup increments, whisking well between additions so the roux dissolves and the broth becomes smooth. Bring mixture to a gentle simmer, keeping heat low enough to avoid scorching.

Brown the chicken and sausage

While making the roux (or in a separate skillet if necessary), heat 1 tbs of vegetable oil over medium-high heat. Season chicken pieces lightly with 1/2 tsp kosher salt and 1/4 tsp black pepper. Brown the chicken in batches until golden on the outside but not cooked through, about 3–4 minutes per side. Transfer to a plate. In the same skillet, add the sliced andouille and brown for 2–3 minutes to render some fat. Remove and set aside with the chicken.

Cook the shrimp (finish later)

Do not overcook shrimp now. If you prefer, you can add raw shrimp directly to the gumbo near the end. If you choose to pre-cook, sauté shrimp 1–2 minutes per side until just opaque; remove and reserve.

After the roux has been thinned with stock and is simmering, add the diced onion, bell pepper, and celery directly into the pot. Stir well to combine; the vegetables will steam and soften in the roux-thinned stock. Cook, stirring occasionally, until the vegetables are translucent, about 8–10 minutes.

Add the minced garlic and sliced okra and cook another 4–5 minutes. The okra will help slightly thicken the gumbo and release flavor. Add the bay leaves now.

Return the browned chicken and andouille to the pot. Stir to combine and bring to a gently simmering low boil. Partially cover and simmer for 20–25 minutes to meld flavors and finish cooking the chicken. Skim any foam or excess fat from the surface as needed.

Stir in Creole seasoning, dried thyme, Worcestershire sauce, hot sauce, remaining 3/4 tsp kosher salt (adjust to taste) and remaining black pepper. Taste the broth and adjust seasoning. If the gumbo is too thick, add up to 1 cup additional stock or water to reach desired consistency.

Add raw shrimp (if not pre-cooked) to the simmering gumbo in the last 5 minutes of cooking, stirring gently until shrimp are opaque and just cooked through (about 3–5 minutes). If you pre-cooked shrimp earlier, add them in the last 2 minutes simply to heat through.

If using file powder, remove the pot from the heat and stir in the file powder (about 1/2 tsp) a little at a time to avoid clumping. This adds a vegetal, slightly thickened finish. Remove and discard bay leaves.

Stir in chopped parsley and most of the sliced green onions, reserving a small amount for garnish.

Spoon 1/2 to 3/4 cup cooked rice into each bowl. Ladle gumbo over the rice so each serving has a mix of chicken, sausage, shrimp and okra. Garnish with remaining green onions, extra parsley and a lemon wedge. Offer additional hot sauce and file at the table.