Large Gumbo Recipe

Prepare ingredients

Dice onions, bell pepper, and celery (the holy trinity). Mince garlic. Slice andouille. Cut chicken thighs into 1.5-inch pieces. Peel and devein shrimp if not already done. Measure out spices, parsley, and cook rice ahead so it’s ready when gumbo is done.

Cook roux

In a large heavy-bottomed Dutch oven or stockpot set over medium-low heat, combine 1 cup vegetable oil and 1 cup all-purpose flour. Stir constantly with a flat-edged wooden spoon or whisk to prevent scorching. The roux will progress from sandy to blond, tan, then peanut butter, and finally into a deep brown. This will take 25–35 minutes. Maintain medium-low heat and stir with patience. If roux begins to smoke or burn, reduce heat. Aim for a chocolate-brown color for rich flavor; remove from direct heat briefly if necessary to control color. Once the desired deep brown color is reached, carefully add 1 cup of the warm chicken stock while stirring vigorously to loosen the roux and stop cooking; it will sputter — stand back and stir steadily.

Brown and simmer chicken & sausage

In a separate large skillet over medium-high heat, add 1 tablespoon oil (from the pantry) and sear the chicken pieces in batches until golden on all sides (2–3 minutes per side). Season lightly with 1 tsp salt and 1/2 tsp pepper during browning. Remove chicken and set aside. Add sliced andouille to the same skillet and brown for 3–4 minutes until edges caramelize; remove and set aside with chicken.

Combine roux and vegetables

Return the Dutch oven with the roux to medium heat if you removed it. Add the diced onion, bell pepper, and celery to the roux (use caution — it may bubble). Stir and cook 6–8 minutes until vegetables begin to soften and are coated with roux. Add minced garlic and cook 1 minute until fragrant.

Deglaze and add liquids

Gradually stir in the remaining chicken stock (about 7 cups) into the roux-vegetable mixture, whisking or stirring to smooth lumps. If the gumbo seems too thick, add up to 2 cups of water to reach desired consistency. Add browned chicken and andouille back to the pot.

Season and simmer

Add paprika, dried thyme, dried oregano, cayenne, bay leaves, Worcestershire sauce, remaining 1 tsp salt (adjust later), 1/2 tsp black pepper, and 2 tbs lemon juice. Stir to combine. Bring the gumbo to a gentle simmer, reduce heat to low, partially cover, and simmer for 35–45 minutes to meld flavors and ensure chicken is tender. Skim fat or foam from the surface as needed.

Add shrimp and green onions

With 8–10 minutes left in the simmer, stir in the peeled shrimp and sliced green onions (reserve a few green slices for garnish). Simmer just until shrimp turn pink and opaque, about 5–8 minutes. Do not overcook shrimp.

Adjust seasoning

Taste the gumbo and adjust salt, pepper, cayenne, and lemon juice as needed. If you want more depth, add a splash of hot sauce. Remove and discard bay leaves.

Finish with parsley and file

Stir in chopped parsley. If using file powder, sprinkle 1–2 tsp into the pot off the heat and stir; allow to rest 5 minutes — do not boil after adding file or it may become stringy. File is optional and adds both flavor and slight thickening.

Ladle gumbo over cooked white rice into shallow bowls. Garnish with reserved green onion slices, additional parsley, and hot sauce on the side. Serve immediately.