Chicken & Sausage Gumbo Recipe

Make a dark roux

In a heavy-bottomed Dutch oven or large pot set over medium heat, combine 3/4 cup vegetable oil and 3/4 cup all-purpose flour. Stir constantly with a flat-edged wooden spoon or heatproof spatula. The roux will bubble and gradually darken; continue stirring and monitoring temperature so it does not burn. After about 20–30 minutes the roux should reach a peanut-butter to milk-chocolate color. If it gets too dark too quickly, reduce heat. Remove from direct heat briefly if necessary to control coloring.

Once the roux is the desired color, immediately add the diced onion, diced green pepper, and diced celery (the 'holy trinity') to the roux. Be careful: the mixture will sputter. Stir to combine and return the pot to medium heat. Cook the vegetables in the roux until they are softened, about 6–8 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.

Add the sliced sausage to the pot and cook, stirring, 3–5 minutes until the sausage releases some fat and starts to brown and caramelize. Push ingredients to the sides and add the chicken pieces, sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Brown the chicken lightly on all sides, about 4 minutes; it will finish cooking in the simmer.

Stir in 2 tablespoons tomato paste and cook 1–2 minutes to deepen flavor. Add 6 cups chicken stock slowly while stirring to incorporate the roux and prevent lumps. Scrape up any brown bits from the bottom of the pot. Add bay leaves, 1 teaspoon dried thyme, 1/2 teaspoon dried oregano, 1/4 teaspoon cayenne (adjust to taste), remaining 1 teaspoon salt, and remaining 1/2 teaspoon black pepper. Bring the pot to a gentle simmer.

Reduce heat to maintain a low simmer, partially cover, and cook 25–30 minutes to allow flavors to meld and chicken to become tender. Taste and adjust seasoning as needed. If you prefer a thicker gumbo, simmer uncovered for an additional 10 minutes to reduce slightly.

If using file powder, stir it into the gumbo at the very end of cooking (off the heat), about 1 teaspoon, and let sit 2–3 minutes. Remove and discard bay leaves before serving.

While the gumbo simmers, cook the rice. Rinse 2 cups long-grain white rice under cold water until the rinse runs clear. Combine rinsed rice, 3.5 cups water, and 1 tablespoon butter (optional) in a saucepan. Bring to a boil, 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 5 minutes, then fluff with a fork.

Taste the gumbo and adjust salt or cayenne as needed. To serve, spoon a generous scoop of rice into each bowl or cup, ladle gumbo over the rice, and garnish with sliced green onions and chopped parsley.