📝 About This Recipe
This 'Prairie-style' gumbo is a soul-warming tribute to the rural Acadiana region, characterized by its deep, chocolate-colored roux and the absence of tomatoes. It features tender chicken thighs and spicy andouille sausage simmered in a rich, velvety broth infused with the 'Holy Trinity' of Cajun aromatics. This dish is a labor of love that perfectly captures the smoky, earthy essence of South Louisiana comfort food.
🥗 Ingredients
The Roux and Base
- 1 cup All-purpose flour (sifted)
- 1 cup Vegetable oil or Lard (high smoke point oil is essential)
- 8 cups Chicken stock (high quality, low sodium)
The Holy Trinity and Aromatics
- 2 cups Yellow onion (finely diced)
- 1 cup Green bell pepper (diced)
- 1 cup Celery stalks (diced)
- 4-5 pieces Garlic cloves (minced)
Proteins and Seasonings
- 2 pounds Boneless, skinless chicken thighs (cut into 1-inch bite-sized pieces)
- 1 pound Andouille sausage (sliced into 1/4-inch rounds)
- 2 tablespoons Cajun seasoning (adjust based on salt preference)
- 1 teaspoon Dried thyme
- 2 pieces Bay leaves (whole)
- 1/2 teaspoon Cayenne pepper (optional, for extra heat)
For Serving
- 4 cups White rice (cooked and hot)
- 1/2 cup Green onions (thinly sliced)
- 1/4 cup Fresh parsley (finely chopped)
- 1 tablespoon Filé powder (optional, for thickening at the table)
👨🍳 Instructions
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1
Season the chicken pieces generously with 1 tablespoon of the Cajun seasoning. In a large heavy-bottomed Dutch oven (preferably cast iron), heat 2 tablespoons of oil over medium-high heat. Brown the chicken in batches until golden; remove and set aside. The chicken doesn't need to be cooked through yet.
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2
In the same pot, add the sliced andouille sausage. Sear until the edges are crispy and the fat has rendered. Remove the sausage and set aside with the chicken, leaving the rendered fat in the pot.
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3
Wipe out the pot if there are burnt bits, then add the remaining oil and the flour to begin the roux. This is the most critical stage. Stir constantly over medium-low heat with a wooden spoon or roux whisk.
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4
Continue stirring the roux for 20-30 minutes. It will transition from blonde to peanut butter, and finally to a dark chocolate brown. Do not leave it unattended; if you see black specks, it is burnt and you must start over.
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5
Once the roux reaches a dark chocolate color, immediately add the diced onion, bell pepper, and celery (the 'Holy Trinity'). The moisture in the vegetables will stop the roux from cooking further. Sauté for 5 minutes until softened.
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6
Add the minced garlic and cook for just 1 minute until fragrant, being careful not to burn it.
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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 from forming.
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8
Add the browned chicken, seared sausage, bay leaves, thyme, cayenne, and the remaining Cajun seasoning to the pot. Bring the mixture to a gentle boil.
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9
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 chicken to become incredibly tender.
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10
Periodically skim any excess oil that rises to the surface with a wide spoon.
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11
Taste the gumbo after 2 hours. Adjust salt and pepper as needed. Remove the bay leaves before serving.
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12
Stir in half of the fresh parsley and green onions right before serving to provide a burst of freshness against the deep, smoky base.
💡 Chef's Tips
Patience is your best ingredient; never rush a roux by turning up the heat, or it will taste bitter. Use a heavy cast-iron Dutch oven if possible, as it distributes heat most evenly for the roux. If you want a thicker gumbo, add a teaspoon of Filé powder to individual bowls at the table—never boil Filé powder or it will become stringy. For the best flavor, make the gumbo a day in advance; the flavors deepen significantly after a night in the refrigerator. If your Cajun seasoning is very salty, reduce the amount used initially and season to taste at the end.
🍽️ 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 or traditional Cajun potato salad (which some locals even scoop directly into the gumbo!). An ice-cold Abita beer or a crisp Amber ale cuts through the richness of the dark roux perfectly. Offer a bottle of high-quality Louisiana hot sauce on the side for those who want an extra kick. A simple green salad with a tart vinaigrette provides a nice acidic contrast to the savory stew.