📝 About This Recipe
A soul-warming staple of Louisiana, this gumbo features a rich, chocolate-colored roux that serves as the foundation for layers of complex flavor. Succulent chicken thighs and snap-skinned Andouille sausage are simmered with the 'Holy Trinity' of vegetables and aromatic spices to create a thick, silky stew. This dish is a true labor of love, representing the perfect marriage of French technique and rustic Cajun heart.
🥗 Ingredients
The Roux and Proteins
- 1 cup Vegetable oil (or high-smoke point oil like peanut oil)
- 1 cup All-purpose flour
- 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 good substitute)
The Holy Trinity and Aromatics
- 1 large Yellow onion (finely diced)
- 1 large Green bell pepper (finely diced)
- 3 pieces Celery stalks (finely diced)
- 4-5 cloves Garlic (minced)
- 1.5 cups Okra (fresh or frozen, sliced into rounds)
Liquid and Seasoning
- 7-8 cups Chicken stock (low sodium, high quality)
- 2 tablespoons Cajun seasoning (adjust based on salt preference)
- 1 teaspoon Dried thyme
- 3 pieces Bay leaves (dried)
- 1 tablespoon Worcestershire sauce
- 1/4 teaspoon Cayenne pepper (optional for extra heat)
Garnish and Serving
- 4 cups White rice (cooked and warm)
- 1/2 cup Green onions (thinly sliced)
- 1/4 cup Fresh parsley (chopped)
- to taste Filé powder (optional thickener for serving)
👨🍳 Instructions
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1
In a large, heavy-bottomed Dutch oven or cast iron pot, heat 2 tablespoons of oil over medium-high heat. Brown the sliced sausage until caramelized and crisp on the edges. Remove with a slotted spoon and set aside.
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2
Season the chicken pieces with a pinch of Cajun seasoning. In the same pot, brown the chicken in the sausage rendered fat until golden but not fully cooked through. Remove and set aside with the sausage.
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3
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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4
Stir the roux constantly with a wooden spoon or whisk for 20-30 minutes. Do not stop stirring. You are looking for a color that matches a dark chocolate bar or an old copper penny. If you see black specks, it's burnt—start over.
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5
Once the roux reaches the perfect dark brown, immediately add the diced onion, bell pepper, and celery (The Holy Trinity). The moisture from the vegetables will stop the roux from cooking further. Sauté for 5 minutes until soft.
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6
Add the minced garlic and cook for another 60 seconds until fragrant.
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7
Slowly whisk in the chicken stock, one cup at a time, ensuring the roux and liquid are fully emulsified before adding more. This prevents lumps.
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8
Add the browned sausage, chicken, bay leaves, Cajun seasoning, thyme, Worcestershire sauce, and cayenne pepper. Bring the mixture to a gentle boil.
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9
Reduce heat to low, cover partially, and simmer for 1.5 hours. Skim off any excess oil that rises to the surface with a spoon.
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10
Add the sliced okra to the pot. Simmer for an additional 30 minutes. The okra will act as a natural thickener.
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11
Taste the gumbo. Adjust salt and pepper as needed. If the flavor needs more depth, add another dash of Worcestershire or Cajun seasoning.
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12
Remove the bay leaves. Stir in the fresh parsley just before serving.
💡 Chef's Tips
Patience is key: Never rush the roux; high heat will burn the flour and result in a bitter taste. Use a heavy pot: A cast iron Dutch oven distributes heat most evenly for the long simmering process. Temperature check: Ensure your chicken stock is at least room temperature or warm when adding to the hot roux to prevent the sauce from breaking. Make it ahead: Gumbo always tastes better the next day after the flavors have had time to meld in the refrigerator. Filé Powder: If using Filé powder, never boil it. Add it only at the table or once the heat is turned off, otherwise it becomes stringy.
🍽️ Serving Suggestions
Serve a generous ladle of gumbo over a mound of fluffy long-grain white rice. Pair with a side of buttery, toasted French bread for dipping into the rich gravy. A side of classic potato salad is a traditional Cajun accompaniment—some even put the salad directly in the bowl! Serve with a cold Abita beer or a crisp iced tea to balance the spice. Keep a bottle of Louisiana-style hot sauce on the table for those who want an extra kick.