Chicken & Sausage Gumbo Recipe

Prep vegetables and proteins

Dice the onion, bell pepper, and celery into small uniform pieces (the classic 'holy trinity'). Mince the garlic. Slice the andouille sausage into 1/4-inch rounds. Trim excess fat from chicken thighs and cut into 1 to 1.5-inch pieces. Pat the chicken dry and season lightly with 1/2 tsp salt and 1/4 tsp black pepper.

Make the roux

In a large heavy-bottomed Dutch oven or pot over medium heat, add the vegetable oil and heat until shimmering. Whisk in the flour slowly to avoid lumps. Cook the flour mixture, stirring constantly with a wooden spoon or whisk, until it becomes a deep brown color (like milk chocolate) — about 20 to 30 minutes. Monitor heat and reduce to medium-low if it starts to smoke; an even color is key. This is a dark roux that gives gumbo its flavor and color.

Add vegetables to roux

Once the roux is a deep brown, stir in the diced onion, bell pepper, and celery. The roux will seize up; continue to cook and stir for 6 to 8 minutes until the vegetables soften and the mixture becomes fragrant. Add the minced garlic and cook 1 minute more, stirring constantly so the roux doesn’t scorch.

Brown sausage and chicken

Push the vegetable-roux mixture to the edges of the pot, add the sliced andouille and cook 3 to 5 minutes to brown lightly and render some fat. Add the chicken pieces and cook 2 to 3 minutes, just to seal the outside; the chicken will finish cooking in the stock.

Simmer the gumbo

Slowly pour in the chicken stock while stirring to combine and loosen the roux (add a ladleful at a time at first to avoid lumps). Add bay leaves, dried thyme, Worcestershire, hot sauce, remaining salt (1 tsp), black pepper (1/2 tsp), and cayenne. Bring to a gentle boil, then reduce heat to low and simmer, uncovered, for 30 to 40 minutes, stirring occasionally, until the chicken is cooked through and the flavors meld. Skim any excess fat from the surface if desired.

Finish seasoning

Taste and adjust seasoning with additional salt, pepper, or hot sauce. If using file powder, sprinkle it into the gumbo in the last 5 minutes of cooking and stir. Remove and discard bay leaves.

Cook rice

While the gumbo simmers, rinse the rice under cold water until the water runs clear. Combine the 2 cups rice with 4 cups water and a pinch of salt in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer 15 to 18 minutes until tender. Remove from heat and let rest, covered, 5 minutes; fluff with a fork.

Chop garnish

Thinly slice green onions (both white and green parts) and chop the parsley. Keep lemon wedges ready.

Serve

Ladle gumbo into bowls over a scoop of white rice (or serve rice on the side). Garnish with green onions and parsley, and offer lemon wedges for squeezing. Provide hot sauce at the table for additional heat. Serves immediately.