Traditional Gumbo Recipe

Make a dark roux

In a heavy-bottomed Dutch oven or large pot set over medium heat, melt the butter with the vegetable oil. Gradually whisk in the flour, stirring constantly. Maintain steady medium to medium-low heat and continue stirring every 30 seconds to 1 minute so the flour browns evenly. Cook the roux until it reaches a deep peanut-butter to milk-chocolate color and smells nutty, about 20–30 minutes. Be patient and adjust heat to avoid burning; if it smokes aggressively, lower the heat. Once dark, remove pot briefly from heat to slow cooking while you prepare the next steps.

Return the pot to medium heat. Add the diced onion, green bell pepper, and celery to the hot roux. Stir to combine; the vegetables will sear in the roux. Cook, stirring often, until the vegetables are softened and translucent, about 6–8 minutes. Add the minced garlic and continue cooking 30–60 seconds until fragrant.

Push the vegetable-and-roux mixture to one side of the pot. Add the sliced andouille sausage to the pot and brown slightly, about 3–4 minutes, releasing flavorful fat. If your andouille is lean, add a teaspoon of oil before adding it. Stir the sausage into the roux and vegetable mix.

Add the cut chicken pieces to the pot, stir to coat with roux and vegetables, and brown briefly for 2–3 minutes to seal in flavor (they will finish cooking in the simmer).

Pour in the chicken stock slowly while stirring to incorporate any roux lumps; scrape up browned bits from the bottom. Bring the liquid to a gentle simmer.

Add Creole/Cajun seasoning, dried thyme, bay leaves, Worcestershire sauce, hot sauce, salt, and black pepper. Stir to combine. Reduce heat to maintain a low simmer, partially cover, and simmer gently for 25–30 minutes to cook the chicken through and develop flavor.

If using canned diced tomatoes, add them with their juices now. Add the sliced okra to the simmering gumbo and continue to cook uncovered for 10–12 minutes. The okra will thicken the broth slightly; stir occasionally to prevent sticking. If you prefer a thicker gumbo, simmer up to 15 minutes; for a looser broth, 8–10 minutes is sufficient.

Taste the gumbo and adjust seasoning with additional salt, pepper, hot sauce, or Creole seasoning as needed. Remove and discard bay leaves. If using file powder, sprinkle it in now (start with 1/2 to 1 tsp), stir gently, and allow the gumbo to rest off heat for 5 minutes to let the file thicken the broth slightly. Stir in half the chopped parsley and half the sliced green onions; reserve the rest for garnish.

While the gumbo simmers (or after the gumbo begins its long simmer), rinse the rice under cold water until water runs clear. In a medium saucepan, combine the rinsed rice, 3 cups water, and 1/2 tsp salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork before serving.

Spoon a serving of hot white rice into bowls. Ladle gumbo over the rice, making sure each bowl gets chicken, andouille, and okra. Garnish with remaining parsley and green onions and additional hot sauce at the table. Serve immediately.