Gumbo W/ Rice Recipe

Prepare proteins and vegetables

Trim excess fat from chicken thighs, pat them dry with paper towels and season lightly with 1/2 tsp salt and 1/2 tsp black pepper. Slice the andouille into 1/2-inch rounds. Chop onion, bell pepper and celery (the 'Holy Trinity') into roughly 1/2-inch pieces. Mince the garlic. If using frozen okra, thaw and drain; if fresh, slice into 1/2-inch pieces.

Make a dark roux

In a large heavy-bottomed Dutch oven or pot over medium-low heat, add 0.75 cups vegetable oil. When warm, whisk in 0.75 cups all-purpose flour. Stir continuously with a flat-edged wooden spoon or heatproof spatula to cook the roux. Maintain a steady gentle bubble and stir constantly to prevent burning. Cook until the roux reaches a dark peanut-butter to chocolate color and smells nutty — about 25–40 minutes. Lower heat if it begins to smoke. The darker the roux, the deeper the flavor, but be careful not to burn it.

Add the Holy Trinity

Once the roux is dark, immediately stir in the chopped onion, bell pepper and celery. The roux will seize and the vegetables will start to coat with roux. Increase heat to medium and cook, stirring frequently, until the vegetables soften, about 5–7 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.

Season roux mixture

Stir in 2 tsp Cajun seasoning, 1 tsp smoked paprika and the remaining black pepper (if any). Cook together for another 30 seconds to bloom the spices into the mixture.

Brown the sausage

Push the vegetable–roux mixture to the sides of the pot, add the sliced andouille to the center and sear for 2–3 minutes per side until some color develops. If needed, scoop the sausage onto a plate and set aside, leaving rendered fat in the pot. You may remove excess fat if there is a lot, leaving roughly 1–2 tbs for flavor.

Brown the chicken

Increase heat to medium-high. Add the chicken thighs to the pot (skinless side down) and brown 3–4 minutes per side to develop color — they do not need to be fully cooked. Browning adds flavor; do not overcrowd. Remove the chicken and set aside with the sausage.

Deglaze and combine

Reduce heat to medium. Pour in about 1 cup of the chicken stock and scrape the bottom of the pot with a wooden spoon to deglaze and lift browned bits. Add the remaining 7 cups chicken stock slowly while stirring to incorporate the roux and remove lumps. The mixture will thicken as the roux disperses.

Return proteins and simmer

Return the browned chicken thighs and andouille to the pot. Add 2 bay leaves and 1 tbs Worcestershire sauce. Bring to a gentle simmer, then reduce heat to low and simmer uncovered for 35–45 minutes, until the chicken is cooked through and tender and the gumbo has thickened. Stir occasionally to prevent sticking; skim foam or excess fat off the surface if desired.

Add okra and finish cooking

About 10–15 minutes before the end of simmering, add 2 cups sliced okra to the gumbo and continue to simmer. Okra will help thicken and add texture. Taste and adjust seasoning with salt and additional Cajun seasoning if needed.

Shred chicken and finish seasoning

Remove the chicken thighs to a cutting board, shred or chop into bite-sized pieces, discarding bones if any, then return the chicken to the pot. Stir in 1 tsp file powder off the heat or in the last 2 minutes of cooking (file can thicken if boiled too long). Add hot sauce to taste. Remove bay leaves.

Final garnish

Ladle gumbo over hot cooked rice and sprinkle chopped parsley on top. Serve immediately with extra hot sauce and file at the table.

Rinse and cook rice

While the gumbo simmers, rinse 3 cups long-grain white rice under cold water until water runs clear. In a medium saucepan combine rinsed rice, 6 cups water, 0.5 tsp salt and 1 tbs butter or oil (optional). Bring to a boil over high heat, then reduce to a very low simmer, cover tightly and cook 18 minutes. Turn off heat and let rest, covered, 10 minutes. Fluff with a fork before serving.

Spoon 1/2 to 1 cup rice into each bowl and ladle gumbo over the rice. Garnish with chopped parsley and offer extra file powder and hot sauce at the table.