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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Roux
In a large pot or Dutch oven, heat a few tablespoons of oil over medium heat. Add equal parts flour and oil (about half a cup each) and stir continuously until the mixture turns a dark brown color, resembling chocolate. This may take about 20-30 minutes.
- 2
Sauté Vegetables
Once the roux is ready, add the diced onion, green bell pepper, and celery. Sauté for about 5-7 minutes until the vegetables are softened.
- 3
Add Meats
Add the chicken pieces, duck pieces, and sliced andouille sausage to the pot. Cook until the meats are browned on all sides.
- 4
Add Broth and Spices
Pour in the chicken broth and add the bay leaves, thyme, cayenne pepper, paprika, salt, and black pepper. Stir well to combine.
- 5
Simmer the Gumbo
Bring the mixture to a boil, then reduce the heat to low. Cover and let simmer for about 1 hour, stirring occasionally.
- 6
Add Okra
If using, add the sliced okra during the last 15 minutes of cooking.
- 7
Serve
Remove bay leaves before serving. Ladle the gumbo into bowls and garnish with chopped parsley and green onions. Serve hot with rice or crusty bread.
