Gumbo Recipe

Cook rice

Rinse rice under cold water until water runs clear. In a medium saucepan bring 3.5 cups water to a boil with 1 tbsp butter and a pinch of salt. Add rice, stir once, reduce heat to low, cover and simmer 15–18 minutes until water is absorbed. Remove from heat and let rest covered 10 minutes, then fluff with fork.

Pat chicken pieces dry and season with paprika, smoked paprika, garlic powder, onion powder, cayenne, 1 tsp salt and 1/2 tsp pepper. In a large heavy-bottomed pot or Dutch oven over medium-high heat add 1 tbs vegetable oil and brown sausage slices until edges are crisp, about 4 minutes. Remove sausage to a plate.

Add remaining 2/3 cup vegetable oil to the pot (reserve 1 tbs used), reduce heat to medium and add seasoned chicken pieces. Brown chicken on all sides, 4–5 minutes; remove to plate with sausage.

Wipe the pot lightly if there is excessive stuck-on bits, leave drippings. Over medium-low to medium heat add 3/4 cup oil (if not already in pot) and 3/4 cup flour. Stir constantly with a wooden spoon or whisk to combine. Cook the roux slowly, stirring frequently, adjusting heat so it does not burn. The roux will progress from sandy, to peanut-butter color, to chocolate-brown. This takes 20–30 minutes for a deep flavorful roux. When it reaches the color of milk chocolate (deep brown but not black), proceed immediately to the next step.

Carefully add the chopped onion, bell pepper and celery (the 'holy trinity') to the roux. Stir and cook 5–7 minutes until vegetables soften and are coated in roux.

Add minced garlic and cook 30–60 seconds until fragrant.

Stir in the tomato paste and cook 1–2 minutes to deepen flavor.

Slowly pour in 8 cups chicken stock while stirring to deglaze and thin the roux mixture. Scrape any brown bits from the bottom. Bring to a gentle simmer.

Return browned sausage and chicken to the pot. Add bay leaves, thyme sprigs, Worcestershire sauce, hot sauce, remaining 1 tsp kosher salt and 1/2 tsp black pepper. Simmer uncovered at a gentle simmer for 35–45 minutes to meld flavors and tenderize chicken.

About 6–8 minutes before serving, add shrimp and crawfish tails to the simmering gumbo. Cook until shrimp is pink and opaque, about 4–6 minutes. Do not overcook. If using pre-cooked crawfish, just warm through.

Taste and adjust seasoning: add more kosher salt, freshly ground black pepper, hot sauce or cayenne to taste. If using, sprinkle gumbo file powder and stir; allow to rest 5 minutes off heat for file to thicken slightly.

Remove and discard thyme stems and bay leaves. Stir in chopped parsley and half of the sliced green onions.

Ladle hot gumbo over steamed rice in bowls. Top with remaining sliced green onions and an extra sprinkle of parsley. Serve with lemon wedges and additional hot sauce on the side.