Dark Roux Thickened Sauce with Trinity and Okra

In a large heavy-bottomed pot, heat the vegetable oil over medium heat. Gradually whisk in the flour to create a roux. Cook, stirring constantly, until the roux turns a dark brown color (about 20-30 minutes).

Make the Roux

Once the roux is ready, add the chopped onion, green bell pepper, and celery (the 'trinity'). Cook for about 5-7 minutes until the vegetables are softened.

Add the Trinity

Stir in the sliced andouille sausage and cubed chicken thighs. Cook until the chicken is browned, about 5-7 minutes.

Add Sausage and Chicken

Add the minced garlic, bay leaves, cayenne pepper, thyme, salt, and black pepper. Stir to combine and cook for an additional 2 minutes.

Add Garlic and Spices

Pour in the chicken broth and add the canned diced tomatoes. Bring the mixture to a boil, then reduce the heat and let it simmer for about 30 minutes.

Add Broth and Tomatoes

Add the sliced okra and cooked shrimp to the pot. Cook for another 10-15 minutes until the okra is tender and the shrimp are heated through.

Add Okra and Shrimp

Remove the bay leaves. Taste and adjust seasoning if necessary. Serve hot, garnished with chopped green onions and parsley.

Serve

vegetable oil

all-purpose flour

onion, chopped

gumbo

Recipe information

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