Gumbo Recipe

Make the roux

In a heavy-bottomed Dutch oven or large pot over medium heat, add 3/4 cup vegetable oil. Once warm, slowly whisk in 3/4 cup all-purpose flour. Stir constantly with a wooden spoon or heatproof spatula, keeping the mixture moving to prevent burning. Continue cooking and stirring for 20–30 minutes until the roux turns a deep peanut-butter to chocolate-brown color. Reduce heat if it darkens too quickly. If the roux smokes heavily or burns, start over.

Sweat the vegetables

Add the diced onion, green bell pepper, and celery to the roux. Stir to coat with the roux and cook 6–8 minutes until the vegetables are softened and translucent. Add the minced garlic and cook 30–60 seconds more until fragrant.

Brown the proteins

Push the vegetable-roux mixture to the side of the pot. Add the sliced andouille sausage and cook 3–4 minutes until it begins to brown and releases oil. Add the chicken pieces, sprinkle about 1/2 teaspoon salt and 1/4 teaspoon black pepper over them, and cook 4–5 minutes until lightly browned on all sides but not cooked through. Stir everything together.

Build the gumbo

Slowly pour in 6 cups chicken broth while stirring to incorporate any roux stuck to the bottom. Add the diced tomatoes (with juices), bay leaves, 1 tablespoon creole seasoning, 1 teaspoon smoked paprika, 1 teaspoon dried thyme, and 1 teaspoon salt (adjust later). Bring the pot to a gentle simmer over medium-high heat, then reduce heat to low. Simmer uncovered for 30–40 minutes, stirring occasionally, to let flavors meld and the broth thicken. Skim any excess fat from the surface with a spoon if desired.

Finish the gumbo

Taste and adjust seasoning — add hot sauce if you want heat. If using, stir in 1 teaspoon file powder at the end off heat or in the last 5 minutes of simmering (do not boil after adding file). Remove and discard bay leaves.

While gumbo simmers, prepare the rice. In a medium saucepan, combine 2 cups rinsed long-grain white rice, 4 cups water and 1/2 teaspoon salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer 15–18 minutes until water is absorbed and rice is tender. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.

Assemble the salad just before serving. In a large bowl combine 4 cups mixed salad greens, 1 cup halved cherry tomatoes, 1/2 cup sliced cucumber, and 1/4 cup thinly sliced red onion.

In a small bowl or jar, whisk together 2 tablespoons olive oil, 1 tablespoon red wine vinegar, 1/2 teaspoon Dijon mustard, 1/2 teaspoon honey, 1/4 teaspoon salt and 1/4 teaspoon black pepper to make a simple vinaigrette. Taste and adjust seasoning.

Pour dressing over the salad and toss gently to coat. Divide into portions to accompany the gumbo cup or bowl.

To serve a cup-and-combo: Spoon a base of rice into serving bowls (about 1/2 to 3/4 cup rice per cup portion). Ladle hot gumbo over the rice. Sprinkle with sliced green onions and chopped parsley. Offer lemon wedges at the table to squeeze over bowls.

If serving as a cup and combo: use 8–12 ounce cups for the cup portion (about 1–1 1/2 cups gumbo) and bowls for the combo. Plate a side salad portion (approximately 1 to 1 1/2 cups greens) alongside the gumbo cup/bowl.