Gumbolaya Recipe

Make a dark roux

In a large heavy-bottomed pot or Dutch oven set over medium heat, melt the butter with the oil. Add the flour and whisk constantly. Cook the roux, stirring continuously, until it reaches a deep peanut-butter to milk-chocolate color — about 12–18 minutes. Reduce heat as needed to avoid burning; the roux should smell nutty but not burnt.

Sauté aromatics

When the roux is the desired color, add the diced onion, bell pepper, and celery. Stir to combine and cook in the roux for 5–7 minutes until softened. Add the garlic and tomato paste and cook 1–2 minutes until fragrant, scraping any browned bits into the mixture.

Add stock and simmer

Slowly whisk in the chicken stock a cup at a time so it incorporates smoothly with the roux. Add the bay leaves, dried thyme, Cajun seasoning, salt, black pepper and hot sauce if using. Bring to a gentle simmer.

Cook proteins

Add the chicken pieces and the sliced sausage to the simmering gumbo. Reduce heat to medium-low and simmer gently, uncovered, for 25–30 minutes until chicken is cooked through and flavors meld. Skim any excess fat from the top if desired. Taste and adjust seasoning.

Finish gumbo

If using, stir in the file powder 1–2 minutes before serving (do not boil after adding file or it will become stringy). Remove and discard bay leaves.

In a medium saucepan, heat the olive oil over medium heat. Add the onion, bell pepper and celery and cook 4–5 minutes until softened. Add the garlic and cook 30 seconds.

Stir in the tomato paste and cook 1 minute. Add the diced tomatoes (with juices), rinsed rice, stock (or water), Cajun seasoning, salt and pepper. Stir to combine and bring to a boil over high heat.

Once boiling, reduce heat to low, cover tightly and simmer 18–20 minutes until rice is tender and liquid is absorbed. Remove from heat and let rest, covered, for 5 minutes. Fluff with a fork.

To serve gumbolaya, spoon a generous portion of jambalaya rice into shallow bowls. Ladle the gumbo (chicken and sausage with plenty of broth) over and around the rice so some rice soaks in.

Garnish with chopped green onions and parsley and serve with lemon wedges on the side. Offer hot sauce at the table.