📝 About This Recipe
This authentic Louisiana staple is defined by a 'chocolate-colored' dark roux, providing a profound nuttiness and silky body that sets it apart from all other stews. Combining the smoky depth of Andouille sausage with succulent chicken and the 'Holy Trinity' of Cajun aromatics, this dish is a labor of love that rewards patience with unparalleled flavor. It is a soul-warming masterpiece that captures the rustic, vibrant spirit of the bayou in every spoonful.
🥗 Ingredients
The Roux
- 1 cup All-purpose flour
- 1 cup Vegetable oil or Lard (high smoke point oil is essential)
The Holy Trinity & Aromatics
- 2 cups Yellow onion (finely diced)
- 1 cup Green bell pepper (diced)
- 1 cup Celery (diced)
- 5 cloves Garlic (minced)
- 3 sprigs Fresh Thyme (leaves removed)
Proteins and Liquid
- 2 lbs Chicken thighs (boneless, skinless, cut into bite-sized pieces)
- 1 lb Andouille sausage (sliced into 1/2 inch rounds)
- 8 cups Chicken stock (high quality or homemade, warmed)
Seasoning and Finishes
- 2 tablespoons Cajun seasoning (low sodium preferred to control salt)
- 3 pieces Bay leaves
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Filé powder (optional, for thickening at the end)
- 1/2 cup Green onions (sliced for garnish)
- 1/4 cup Fresh Parsley (chopped)
👨🍳 Instructions
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1
In a large, heavy-bottomed Dutch oven (cast iron is best), heat the oil over medium heat until it begins to shimmer.
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2
Slowly whisk in the flour to begin the roux. Stir constantly with a wooden spoon or high-heat spatula. This is the most critical stage.
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3
Continue stirring the roux for 30-45 minutes. It will pass through stages: blonde, peanut butter, and finally, a dark chocolate brown. If you see black specks, it is burnt; discard and start over.
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4
Once the roux reaches the color of a Hershey’s chocolate bar, immediately add the diced onion, bell pepper, and celery (The Holy Trinity). The moisture in the vegetables will stop the roux from cooking further.
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5
Sauté the vegetables in the roux for 5-7 minutes until they are soft and translucent.
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6
Add the minced garlic and sliced Andouille sausage. Cook for another 3-4 minutes to allow the sausage fat to render into the base.
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7
Slowly pour in the warmed chicken stock, one cup at a time, whisking constantly to ensure the roux incorporates smoothly without lumps.
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8
Add the chicken pieces, Cajun seasoning, bay leaves, thyme, and Worcestershire sauce. Stir well to combine.
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9
Bring the mixture to a gentle boil, then immediately reduce the heat to low. Cover the pot partially.
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10
Simmer the gumbo for at least 1.5 to 2 hours. Skim off any excess oil that rises to the surface periodically.
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11
Taste the gumbo and adjust seasoning with salt, pepper, or more Cajun spice if desired.
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12
Just before serving, stir in the fresh parsley. If using filé powder, stir it in now or provide it at the table (never boil the gumbo once filé is added, or it will become stringy).
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13
Serve in deep bowls over a mound of hot white rice, garnished generously with sliced green onions.
💡 Chef's Tips
Patience is your best ingredient; do not rush the roux by turning up the heat or you will burn it. Always use warm stock when adding to the roux to prevent the mixture from seizing or clumping. For the best flavor, make the gumbo a day in advance; the flavors deepen significantly after a night in the fridge. If you can't find Andouille, use a high-quality smoked kielbasa with a pinch of cayenne pepper. Avoid using a metal whisk on cast iron for long periods; a flat-edged wooden 'roux spoon' is the traditional tool of choice.
🍽️ Serving Suggestions
Serve with a side of buttery toasted French bread for dipping into the rich gravy. A scoop of cold, creamy potato salad placed directly in the gumbo bowl is a classic Louisiana tradition. Pair with a crisp, cold Abita beer or a medium-bodied Chenin Blanc to cut through the richness. Offer hot sauce on the side for those who want an extra kick of vinegar and heat. Finish the meal with a classic New Orleans bread pudding or café au lait.