Gumbo Recipe

Make a dark roux

In a large heavy-bottomed pot or Dutch oven over medium heat, combine 3/4 cup vegetable oil and 3/4 cup all-purpose flour. Stir constantly with a sturdy wooden spoon or silicone spatula. Maintain a steady medium to medium-low heat so the roux browns slowly without burning. The roux will first smell like toasted nuts, then become caramel-colored, and finally a deep chocolate-brown. This process takes about 20–30 minutes. Adjust heat as needed and keep stirring (scrape the bottom) to avoid scorching. Once a deep brown color is achieved, remove pot briefly from heat to slow cooking.

While the roux is cooking (or before starting if you prefer), prepare the proteins. Pat chicken thighs dry and season lightly with 1/2 tsp pepper and a pinch of salt.

After the roux reaches deep brown, return pot to medium heat. Add sliced andouille sausage to the pot (no need for extra oil — the roux will coat and brown the sausage). Cook, stirring, for 3–4 minutes until the sausage releases some fat and edges brown. Using a slotted spoon, remove about half the sausage to a bowl to add back later (this keeps texture).

Add the chicken pieces to the pot and brown on all sides for 4–5 minutes, turning to get color. The dark roux will coat the chicken; do not worry if it darkens more. Once chicken pieces are lightly browned, remove and set aside with the reserved sausage.

If pot is dry, add a tablespoon of the sausage fat or a splash of stock. Add diced onion, green bell pepper, and celery to the pot and sauté in the roux-coated pan over medium heat for 6–8 minutes until softened and translucent. Stir frequently to pick up browned bits from the bottom. Add minced garlic and cook 30–60 seconds until fragrant.

Stir in 1 tablespoon tomato paste and cook 1–2 minutes to deepen flavor, then add 1 teaspoon Worcestershire sauce and 1 teaspoon hot sauce. Scrape up any fond from the bottom of the pot.

Return the reserved sausage and browned chicken (including any juices) to the pot. Add 6 cups chicken stock, 2 bay leaves, 1 teaspoon dried thyme, 1 tablespoon Creole/Cajun seasoning, and 1 teaspoon salt (adjust later). Stir to combine and bring to a gentle simmer over medium-high heat.

Once simmering, reduce heat to low and partially cover. Simmer gently for 40–45 minutes to allow flavors to meld and chicken to become tender. Skim any excess fat or foam from the surface as desired.

Check chicken for doneness; remove chicken pieces and shred or chop into bite-size pieces, discarding bones if used. Return shredded chicken to the gumbo.

Taste and adjust seasoning: add additional salt, pepper, Creole seasoning, or hot sauce as needed. If gumbo seems thin, simmer uncovered 5–10 minutes to reduce, or whisk a small slurry (1 tsp flour mixed with 1–2 tsp water) into a ladle of hot gumbo and stir back in carefully (traditional gumbo thickens mainly from the roux and okra or file; we are using roux here).

If using, stir in 1 teaspoon file powder at the end of cooking off heat (file thickens and adds earthy flavor). Do not boil after adding file or it will become stringy.

Stir in chopped parsley and sliced scallion greens (reserve some scallion white for cooking and use greens for garnish). Keep gumbo hot until serving.

Ladle hot gumbo over cooked white rice (about 1/2 cup cooked rice per serving). Garnish with additional sliced scallions, a sprinkle of parsley, and a dash of hot sauce if desired. Serve with crusty bread or corn muffins.