Gumbo Recipe

Prepare vegetables: dice onion, green pepper and celery evenly; mince garlic; slice scallions and chop parsley. Keep vegetables separate and ready to add at the correct times.

Brown sausage and sear chicken

In a large heavy-bottomed pot or Dutch oven over medium-high heat, add 1 tablespoon of the oil. Add sliced andouille sausage in a single layer and brown for 3–4 minutes per side until caramelized. Remove sausage with a slotted spoon and set aside. Season chicken pieces lightly with 1/4 teaspoon salt and a pinch of black pepper. Add another 1 tablespoon oil if needed and sear chicken in batches until golden on the outside but not fully cooked, about 3 minutes per side. Remove and set aside with the sausage.

When ready to finish the gumbo later, add shrimp during the final 5 minutes of simmering (shrimp cook quickly) and stir until opaque and pink. Do not overcook.

Make a dark roux

Reduce heat to medium-low. In the same pot, add remaining oil (about 10 tablespoons total used across steps) and gradually whisk in the cup of flour to form a smooth paste. Stir constantly with a wooden spoon or heatproof spatula. Cook the roux, adjusting heat so it does not burn, stirring continuously for 20–30 minutes until it reaches a deep brown color (like milk chocolate). If darkening too quickly, lower the heat. The roux provides the characteristic nutty flavor and thickening for the gumbo.

Add the Holy Trinity: once roux is a deep brown, immediately stir in diced onion, bell pepper, and celery. Cook, stirring frequently, for 5–7 minutes until vegetables soften and the roux begins to coat them. Add minced garlic and cook 1 minute more until fragrant.

Deglaze and build the stock: slowly pour in 1 cup of the chicken stock while stirring to loosen any fond from the bottom. Continue adding the remaining stock in a steady stream, whisking to incorporate into the roux and vegetables. Bring mixture to a gentle simmer.

Add browned sausage and seared chicken back to the pot. Stir in Creole seasoning, smoked paprika, thyme, bay leaves, cayenne, salt and pepper. Simmer uncovered on low for 30–40 minutes to meld flavors and to gently cook chicken through. If the gumbo is thicker than you like, add up to 1/2 cup hot water or additional stock to adjust consistency.

Taste and adjust seasoning: after simmering 30–40 minutes, taste the gumbo and adjust salt, Creole seasoning and cayenne as needed. Remove and discard bay leaves. Stir in chopped parsley and most of the sliced scallions, reserving a little scallion for garnish.

Finish with shrimp: add the peeled and deveined shrimp and simmer 4–6 minutes until shrimp are pink and firm. If using file powder, sprinkle it in now (about 1 teaspoon) and stir; let sit off heat for 5 minutes to settle — do not boil after adding file or it can get stringy.

Cook rice: while gumbo simmers, rinse rice under cold water until runoff is clear. In a medium saucepan bring 3.5 cups water to a boil, add 2 cups rice and a pinch of salt. Reduce heat to low, cover and simmer 15–18 minutes until water is absorbed. Remove from heat and let rest 5 minutes, then fluff with a fork.

Serve: spoon a mound of rice into bowls and ladle gumbo over the rice. Garnish with reserved scallions and lemon wedges on the side. Offer extra Creole seasoning and file powder at the table.