Method

Gumbo Base

Prep the protein and mirepoix

Pat chicken pieces dry and season lightly with 1 tsp kosher salt and 1/2 tsp black pepper. Slice andouille sausage into 1/4-inch rounds. Dice onion, bell pepper, and celery; mince garlic. Measure out spices, bay leaves, tomato paste and stock so they’re ready.

Make the roux

In a large heavy-bottomed pot or Dutch oven set over medium heat, heat the vegetable oil until shimmering. Add the flour and whisk continuously. Cook the mixture, stirring constantly and scraping the bottom, until it reaches a deep brown color similar to chocolate (this can take 18–25 minutes). Reduce heat if it begins to smoke. This is a dark roux — watch carefully to avoid burning.

Sweat the vegetables

Once the roux is the desired color, immediately add the diced onion, bell pepper and celery to the pot. Stir to coat the vegetables in the roux and cook 6–8 minutes until they soften. Add the minced garlic and cook 30–60 seconds until fragrant.

Brown the sausage and chicken

Push the vegetable-roux mixture to one side of the pot and add the sliced andouille. Cook 3–4 minutes to develop some color. Add the chicken pieces and brown them lightly on all sides, about 4–6 minutes; they do not need to be cooked through. Stir everything together so sausage and chicken are distributed throughout the roux-vegetable mixture.

Deglaze and build the gumbo

Stir in the tomato paste and cook 1 minute. Add the chicken stock gradually while stirring to incorporate the roux into the liquid, scraping up any browned bits from the pot bottom. Bring to a gentle simmer.

Season and simmer

Add bay leaves, dried thyme, smoked paprika, cayenne, remaining 1 tsp kosher salt and 1/2 tsp black pepper. Reduce heat to low and simmer, uncovered, for 35–45 minutes, stirring occasionally, until the chicken is tender and the gumbo thickens. Taste and adjust salt and cayenne as needed.

Finish

Remove and discard bay leaves. If you used file powder, sprinkle it in now (about 1 tsp) and stir to incorporate. Allow the gumbo to rest off heat for 5 minutes; it will thicken slightly as it cools.

Garnish & Serve

While the gumbo simmers, cook long-grain white rice according to package directions so you have 4 cups cooked rice ready.

Ladle 1/2 to 3/4 cup cooked rice into each serving bowl. Spoon gumbo over the rice. Garnish with chopped parsley and sliced green onions. Offer hot sauce at the table for extra heat.

Serve immediately. Leftovers keep covered in the refrigerator up to 3–4 days; reheat gently on the stove and add a splash of stock if too thick.

Chicken And Sausage Gumbo Recipe