Gumbo Recipe

Make the roux

In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat. Add the flour and whisk constantly. Cook the roux, stirring continuously, until it reaches a deep brown color (like chocolate), about 25–35 minutes. Reduce heat as needed to prevent burning. When roux is a deep brown, whisk in the butter to smooth.

Add aromatics

Add the chopped onion, bell pepper and celery to the roux. Sauté over medium heat until softened and translucent, about 6–8 minutes. Stir frequently so the roux and vegetables combine smoothly. Add the minced garlic and cook 1 minute more until fragrant.

Deglaze & add stock

Slowly whisk in the chicken stock, water and optional beef/veal stock a cup at a time to incorporate and prevent lumps. Add bay leaves and thyme. Bring the mixture to a gentle simmer, scraping any brown bits from the bottom. Reduce heat to low and simmer uncovered for 30 minutes to meld flavors, stirring occasionally.

Season the gumbo base

Stir in the Cajun/Creole seasoning, salt and black pepper. Taste and adjust seasoning. Keep the base at a low simmer while you prepare proteins and rice.

Cook the chicken and sausage

In a separate skillet over medium-high heat, add 1 tablespoon oil. Add the chicken pieces in a single layer and brown for 4–5 minutes until lightly caramelized but not fully cooked through. Add the sliced Andouille sausage and cook 2–3 minutes until both are nicely browned. Transfer chicken and sausage to the gumbo pot and simmer in the base for 15–20 minutes to finish cooking and release flavor.

Add seafood

About 8 minutes before serving, add the shrimp to the simmering gumbo and stir. After 3–4 minutes when the shrimp are pink and just cooked, gently fold in the lump crab meat and cook 2 more minutes to warm through. Do not overcook seafood. Taste and adjust seasoning; add hot sauce if desired.

Finish

Remove bay leaves. Stir in chopped parsley and most of the sliced green onions, reserving some for garnish. If using, sprinkle up to 1 tsp filé powder into the pot off heat to thicken and add flavor — stir and taste.

Rinse the rice under cold water until water runs clear. In a medium-large pot, bring 8 cups water to a boil with 1 tsp salt. Add the rinsed rice, stir once, reduce heat to low, cover and simmer 15–18 minutes until water is absorbed and rice is tender. Remove from heat, let rest 5 minutes, then fluff with a fork and stir in 1 tablespoon butter if desired. Keep warm until serving.

In a large bowl or stand mixer bowl, combine bread flour, instant yeast, salt and sugar. Add warm water and mix until a shaggy dough forms. Knead by hand 8–10 minutes or with a mixer and dough hook 5–7 minutes until smooth and elastic. Place dough in a lightly oiled bowl, cover, and let rise in a warm place until doubled, about 1–1.5 hours.

Punch dough down and divide into two pieces. Shape each into a loaf and place on a parchment-lined baking sheet or in a baguette pan. Cover and let rise 30–45 minutes until puffy. Preheat oven to 450°F (230°C). Just before baking, slash the tops with a sharp blade and brush with olive oil or melted butter.

Bake 20–25 minutes until golden brown and hollow-sounding when tapped. Cool on a rack. Serve warm with the gumbo.

Preheat oven to 375°F (190°C). In a very large bowl, whisk together cornmeal, flour, baking powder, salt and sugar. In a separate bowl, beat eggs with milk, honey and melted butter. Pour wet ingredients into dry and stir until just combined.

Divide batter between two greased 9x13 pans (or equivalent). Smooth tops and bake for 20–25 minutes until golden and a toothpick comes out clean. Allow to cool slightly, then cut into squares and serve alongside gumbo.