Chicken & Sausage Gumbo Recipe

Make the roux

In a heavy-bottomed Dutch oven or wide pot over medium-low heat, combine 1/2 cup vegetable oil and 1/2 cup all-purpose flour. Stir constantly with a wooden spoon or heatproof spatula. Maintain an even medium-low heat so the roux darkens slowly. After about 20–30 minutes the roux will turn a deep peanut-butter to chocolate color. If the roux threatens to burn, lower the heat. Once it reaches a deep brown (classic gumbo color), remove pot briefly from heat.

Add the holy trinity: Immediately add the diced onion (1 1/2 cups), diced green bell pepper (1 cup) and diced celery (1 cup) to the roux. The vegetables will sizzle; stir to coat them thoroughly with the roux. Return pot to medium heat and cook, stirring often, until the vegetables are softened, about 5–8 minutes.

Add garlic and sausage: Stir in the minced garlic (4 tbs) and the sliced andouille (12 oz). Cook 3–5 minutes until the sausage releases flavorful fat and the garlic is fragrant. Scrape any browned bits from the bottom of the pan into the mixture.

Brown the chicken: Push the vegetable-sausage mixture to the sides and add the chicken pieces (1 lb) into the center. Sear 2–3 minutes to brown slightly, then stir to combine with the vegetables and sausage.

Deglaze and simmer: Pour in 6 cups chicken stock and 1 cup drained diced tomatoes, stirring to deglaze the pot and incorporate the roux. Add 2 bay leaves and 2 tbs fresh thyme (or 1 tbs dried). Bring to a gentle simmer.

Season and cook: Stir in 1 tsp Worcestershire sauce, 1 tsp hot sauce, 1.5 tsp kosher salt and 1 tsp freshly ground black pepper. Reduce heat to low, cover partially, and simmer gently for 30–40 minutes, stirring occasionally, until chicken is cooked through and flavors are melded. If using, sprinkle 1 tsp gumbo file powder in the last 5 minutes and stir to thicken slightly (optional). Taste and adjust salt, pepper, and hot sauce.

Finish and rest: Remove and discard bay leaves. If you want a thicker gumbo, simmer uncovered an additional 5–10 minutes. Keep warm until serving.

Cook rice: Rinse 1.5 cups long-grain white rice under cold water until water runs mostly clear. In a medium saucepan bring 3 cups water to a boil with a pinch of salt. Add the rinsed rice, stir once, reduce heat to low, cover, and cook 15–18 minutes until water is absorbed and rice is tender. Remove from heat and let rest, covered, 5 minutes; then fluff with a fork.

Plate and garnish: To serve, spoon 1/2 to 1 cup of cooked rice into each bowl or cup as desired. Ladle hot gumbo over the rice. Garnish with thinly sliced green onions (3 tbs) and chopped fresh parsley (2 tbs). Serve with lemon wedges if desired and additional hot sauce at the table.