Gumbo Recipe

Make a dark roux

In a heavy Dutch oven or deep pot set over medium heat, combine 3/4 cup vegetable oil and 3/4 cup all-purpose flour. Stir constantly with a sturdy whisk or wooden spoon. The mixture will bubble and then gradually darken — continue stirring and adjust heat as needed so it browns slowly without burning. After about 20–30 minutes the roux should be a deep chocolate-brown color. When roux reaches desired color, stir in 1 tablespoon unsalted butter to smooth and remove from direct heat briefly.

Once roux is slightly cooled (a minute), whisk in 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper, 1/4 teaspoon cayenne, 1 teaspoon dried thyme, and 2 bay leaves, fully incorporating the spices into the roux. Keep pot warm on the lowest heat while you prepare aromatics.

Add 1 cup finely diced yellow onion, 1/2 cup diced green bell pepper, and 1 cup diced celery to the pot with the roux. Turn heat to medium-low. Cook, stirring frequently, until vegetables are soft and beginning to brown, about 8–10 minutes — the roux will continue to darken but watch so it doesn't scorch.

Stir in 4 minced garlic cloves and cook 1–2 minutes until fragrant. Add 1/2 cup sliced scallions (reserve extra for garnish) and stir to combine.

Add 8 oz sliced andouille sausage to the pot. Cook 3–4 minutes to brown the sausage and release fat and flavor into the roux-base mixture.

Add 1 lb bite-sized chicken thigh pieces. Stir to coat in the roux mixture and cook until the exterior is lightly browned, about 4–5 minutes. You do not need to cook through — chicken will finish cooking in the simmering broth.

Slowly pour in 6 cups low-sodium chicken stock while stirring to fully incorporate the roux and prevent lumps. Add 1 cup water if needed to adjust consistency. Increase heat and bring to a gentle boil, scraping the bottom of the pot to release any browned bits.

Stir in 1 tablespoon Worcestershire sauce and 1 teaspoon hot sauce. Reduce heat to a simmer.

Add the 14.5 oz can of diced tomatoes (with juices) and 1 cup sliced okra to the simmering pot. Return to a gentle simmer.

Cover partially and simmer for 25–30 minutes, stirring occasionally, until chicken is cooked through, flavors have melded, and broth has thickened slightly.

About 5 minutes before the end of simmering, stir in 1 lb peeled & deveined raw shrimp and simmer until shrimp are pink and opaque, 3–5 minutes depending on size.

Taste and adjust seasoning with additional salt, pepper, or cayenne as desired. Remove and discard bay leaves.

Stir in 1/4 cup chopped fresh parsley. If using, sprinkle 1 teaspoon filé powder across the gumbo and stir; filé will thicken slightly. (Do not boil after adding filé—just simmer briefly or remove from heat.)

Ladle gumbo over cooked long-grain white rice (about 1/2 cup rice per serving). Garnish with extra sliced scallions and lemon wedges on the side. Serve hot.