Regular Gumbo Recipe

Dice onion, bell pepper and celery to yield about the listed volumes. Mince garlic. Slice andouille and cut chicken thighs into 1.5-inch pieces. Peel and devein shrimp if not already done. Measure out spices, stock and other ingredients.

Cook roux

In a heavy-bottomed Dutch oven or large pot over medium heat, add the vegetable oil and heat until shimmering but not smoking. Whisk in the flour to form a smooth paste. Reduce heat to medium-low and stir continuously with a wooden spoon or heatproof spatula. Cook the roux 20–30 minutes, watching closely and scraping the bottom, until it reaches a chocolate-brown color (color of milk chocolate) and has a nutty aroma. If you prefer a lighter gumbo, cook 10–15 minutes to an amber color; adjust cooking time to desired depth. Remove from direct heat briefly if it darkens too quickly.

Stir in butter (optional) to add sheen once roux reaches desired color.

Carefully add the diced onion, bell pepper and celery to the roux (stand back, it may sputter). Increase heat to medium and cook, stirring frequently, until vegetables soften, about 6–8 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.

Add the sliced andouille sausage and cook 3–4 minutes to brown edges and release fat.

Stir in the chicken pieces to coat with roux and vegetables. Add tomato paste (if using) and stir to combine. Pour in the chicken stock and water, scraping up any brown bits from the bottom. Stir in bay leaves, dried thyme, smoked paprika, creole seasoning, cayenne, salt, black pepper and Worcestershire sauce.

Bring the gumbo to a gentle simmer, then reduce heat to low, cover partially, and simmer for 35–45 minutes until chicken is cooked through and flavors meld. Skim any excess fat from the surface as needed.

Add the peeled shrimp to the pot and simmer gently until pink and opaque, about 3–5 minutes (do not overcook). Taste the gumbo and adjust seasoning with additional salt, cayenne or creole seasoning as desired.

Remove bay leaves. Stir in file powder (if using) off heat or sprinkle into individual bowls (file thickens and can gum if boiled). Stir in chopped parsley and green onions, reserving a little for garnish.

Ladle gumbo over cooked white rice. Garnish with remaining parsley and sliced green onions. Serve with lemon wedges on the side for a squeeze of brightness.