House Gumbo Recipe

Make a dark roux

In a large heavy-bottomed Dutch oven or pot, heat the vegetable oil over medium heat. Whisk in the all-purpose flour. Cook, stirring constantly with a heatproof spatula or whisk and scraping the bottom, until the roux reaches a chocolate-brown color, about 20–30 minutes. Reduce heat as needed to prevent burning. The roux should smell nutty and be smooth. Set roux to a low simmer and continue to stir occasionally while preparing other components.

When the roux is a deep brown, add the diced onion, bell pepper and celery (the 'holy trinity') to the roux carefully — it will sputter. Cook, stirring, until the vegetables are softened, about 6–8 minutes. Add the minced garlic and cook 1 more minute until fragrant.

While making the roux, pat the chicken thighs dry and season both sides with 1½ teaspoons of the kosher salt and ½ teaspoon of the black pepper. In a separate skillet over medium-high heat, sear the chicken thighs skin-side down for 4–5 minutes until deeply browned. Flip and brown the other side 2 minutes. Remove and set aside. (Searing speeds flavor development; the chicken will finish cooking in the gumbo.)

Using the same skillet, add the sliced andouille sausage and brown lightly for 3–4 minutes to render some fat and deepen flavor. Transfer sausage to the pot with the roux and vegetables.

Carefully pour the chicken stock into the roux pot in a steady stream while whisking to incorporate and avoid lumps. Add the seared chicken thighs, browned sausage, bay leaves, dried thyme, smoked paprika, cayenne, Worcestershire sauce, remaining ½ teaspoon salt, and an additional few grinds of black pepper. If using diced tomato, add it now.

Bring the gumbo to a gentle simmer, then reduce heat to low, cover partially, and braise for 35–45 minutes, stirring occasionally, until the chicken is cooked through, tender, and the flavors have melded. Skim any excess fat from the surface with a spoon if desired.

About 20 minutes before the gumbo is done (when chicken is nearly tender), rinse the heirloom rice under cold water until water runs clear. In a medium saucepan combine the rinsed rice with 3½ cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and cook 15–18 minutes until water is absorbed and rice is tender. Fluff with a fork and keep warm.

Alternatively, you can serve the gumbo over the rice directly in bowls or ladle gumbo into a large pot and stir in cooked rice to marry textures. If using rice in the gumbo pot, add rice in the last 5 minutes of simmering to warm through and allow starch to slightly thicken the broth.

Taste the gumbo and adjust seasoning. Add remaining ½ teaspoon kosher salt if needed, additional cayenne for heat, or more Worcestershire for depth. Stir in the file powder (1 tablespoon) off the heat — file thickens and adds a distinct flavor; do not boil after adding file as it can become ropy.

Remove the chicken thighs to a cutting board. Debone and shred or chop the meat into bite-sized pieces, discarding bones and skin if desired. Return the chicken to the pot and stir to combine. Warm gently if needed.

Ladle gumbo over a scoop of warm heirloom rice into bowls. Garnish with chopped fresh parsley and sliced green onions. Serve hot with crusty bread or cornbread on the side.