📝 About This Recipe
This soul-warming Gumbo is a cornerstone of Cajun country, featuring a labor-of-love dark roux that provides a complex, nutty depth unlike any other stew. Succulent chicken thighs and snap-skinned smoked Andouille sausage simmer together with the 'Holy Trinity' of vegetables to create a rich, silky gravy. It is a timeless Louisiana masterpiece that celebrates the slow-cooked traditions of the bayou, perfect for gathering friends and family around a steaming pot.
🥗 Ingredients
The Roux and Proteins
- 1 cup All-purpose flour (sifted)
- 1 cup Vegetable oil or Lard (high smoke point is essential)
- 2 lbs Chicken thighs (boneless, skinless, cut into 1-inch pieces)
- 1 lb Andouille sausage (sliced into 1/2-inch rounds; smoked kielbasa is a fair substitute)
The Holy Trinity and Aromatics
- 2 cups Yellow onion (finely diced)
- 1 cup Green bell pepper (diced)
- 1 cup Celery (finely sliced)
- 4 cloves Garlic (minced)
- 1.5 cups Fresh okra (sliced into rounds; acts as a natural thickener)
Liquid and Seasoning
- 7-8 cups Chicken stock (high quality, low sodium)
- 2 tablespoons Cajun seasoning (adjust based on salt preference)
- 1 teaspoon Dried thyme
- 3 pieces Bay leaves (whole)
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon Cayenne pepper (optional for extra heat)
For Serving
- 4 cups White rice (cooked and fluffy)
- 1/2 cup Green onions (thinly sliced)
- 1/4 cup Fresh parsley (chopped)
- to taste Filé powder (ground sassafras; added at the table)
👨🍳 Instructions
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1
Season the chicken pieces generously with 1 tablespoon of Cajun seasoning. In a large, heavy-bottomed Dutch oven, heat 2 tablespoons of oil over medium-high heat. Brown the chicken and the sliced sausage until caramelized. Remove the proteins with a slotted spoon and set aside, leaving the rendered fat in the pot.
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2
Wipe the pot if there are burnt bits, then add the remaining oil and the flour. This is the start of your roux. Lower the heat to medium-low.
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3
Whisk the flour and oil constantly for 30-45 minutes. Do not walk away. You are looking for a 'dark chocolate' or 'old copper penny' color. If you see black specks, the roux is burned and you must start over.
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4
Once the roux reaches a deep mahogany color, immediately add the onions, bell pepper, and celery (the Holy Trinity). The moisture from the vegetables will stop the roux from cooking further.
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5
Sauté the vegetables in the roux for about 5-7 minutes until they are soft and translucent. Add the minced garlic and cook for another 60 seconds until fragrant.
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6
Slowly whisk in the chicken stock, one cup at a time, ensuring the roux and liquid are fully emulsified before adding more to avoid lumps.
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7
Add the browned chicken, sausage, okra, bay leaves, thyme, Worcestershire sauce, and the remaining Cajun seasoning. Bring the mixture to a gentle boil.
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8
Reduce the heat to low and cover partially. Let the gumbo simmer for at least 1.5 to 2 hours. This long simmer allows the flavors to marry and the okra to thicken the broth.
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9
Periodically skim any excess fat that rises to the surface with a wide spoon.
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10
Taste the gumbo. Add cayenne for more heat or extra salt if needed. Remove the bay leaves before serving.
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11
Prepare your bowls by placing a generous scoop of warm white rice in the center.
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12
Ladle the hot gumbo around the rice. Garnish with plenty of fresh green onions and parsley. Serve with Filé powder on the side for guests to sprinkle over their own bowls.
💡 Chef's Tips
Patience is your best ingredient; never rush the roux or it will taste bitter and floury. Use a cast-iron Dutch oven if possible, as it distributes heat most evenly for the long simmer. If you dislike the texture of okra, you can sauté it separately with a little vinegar first to remove the 'slime' before adding it to the pot. Gumbo always tastes better the next day, so consider making it 24 hours in advance. Never add Filé powder to the boiling pot, as it can make the gumbo stringy; always add it to individual bowls at the table.
🍽️ Serving Suggestions
Serve with a side of buttery, toasted French bread to soak up the rich gravy. A scoop of cold potato salad served right on top of the gumbo is a traditional Acadiana variation. Pair with a crisp Abita Amber beer or a dry Riesling to cut through the richness. Offer a bottle of Louisiana-style hot sauce (like Crystal or Tabasco) for those who want an extra kick. Finish the meal with a classic dessert like warm pecan pralines.