📝 About This Recipe
This authentic New Orleans gumbo is a soul-warming celebration of Louisiana’s rich culinary heritage, featuring a deep, chocolate-colored roux that provides an unparalleled depth of flavor. Unlike its okra-thickened cousins, this version relies on the earthy, woodsy magic of ground sassafras—known as filé powder—to create a silky, aromatic finish. Packed with smoky andouille, succulent shrimp, and the 'Holy Trinity' of Cajun cooking, it is a labor of love that tastes even better the next day.
🥗 Ingredients
The Roux & Trinity
- 1 cup All-purpose flour (sifted)
- 3/4 cup Vegetable oil or Lard (high smoke point oil is essential)
- 2 cups Yellow onion (finely diced)
- 1 cup Green bell pepper (diced)
- 1 cup Celery (diced)
- 4 cloves Garlic (minced)
Proteins & Stock
- 1 pound Andouille sausage (sliced into 1/4 inch rounds)
- 1.5 pounds Chicken thighs (boneless, skinless, cut into bite-sized pieces)
- 1 pound Large shrimp (peeled and deveined)
- 7-8 cups Chicken or Seafood stock (low sodium, warmed)
Seasonings & Finish
- 2 tablespoons Cajun/Creole seasoning (adjust based on salt content)
- 1 teaspoon Dried thyme
- 3 pieces Bay leaves (whole)
- 1 tablespoon Worcestershire sauce
- 2 tablespoons Gumbo Filé powder (added at the very end off-heat)
- 1/2 cup Fresh parsley (chopped for garnish)
- 1/2 cup Green onions (thinly sliced)
👨🍳 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. Slowly whisk in the flour to begin your roux.
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2
Stir the roux constantly with a wooden spoon or whisk for 30-45 minutes. You are looking for a deep 'dark chocolate' or 'penny' color. Do not walk away; if you see black specks, it is burnt and you must start over.
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3
Once the roux reaches the desired dark brown color, immediately add the onions, bell pepper, and celery (the Holy Trinity). The moisture in the vegetables will stop the roux from cooking further. Sauté for 5-7 minutes until soft.
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4
Add the minced garlic and sliced andouille sausage. Cook for another 3-4 minutes until the sausage begins to render its fat and the garlic is fragrant.
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5
Slowly pour in the warmed stock, one cup at a time, whisking constantly to ensure the roux incorporates smoothly without lumps.
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6
Add the chicken pieces, Cajun seasoning, thyme, bay leaves, and Worcestershire sauce. Bring the mixture to a rolling boil.
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7
Reduce the heat to low, cover partially, and let the gumbo simmer for at least 1.5 hours. Periodically skim any oil or foam that rises to the surface.
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8
After simmering, taste the broth. Adjust salt, pepper, or Cajun seasoning as needed. The flavors should be deeply concentrated.
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9
Add the raw shrimp and simmer for just 5 minutes until they turn pink and opaque. Do not overcook them.
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10
Remove the pot from the heat entirely. This is crucial: never boil the gumbo after adding filé powder, or it will become stringy and tough.
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11
Slowly sprinkle the filé powder over the surface and stir gently. Let the gumbo sit for 5-10 minutes to thicken and develop its signature earthy aroma.
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12
Remove the bay leaves. Stir in half of the parsley and green onions, saving the rest for individual garnishes.
💡 Chef's Tips
Never rush the roux; the flavor is built entirely on the slow browning of the flour. Always use warm stock when adding to the roux to prevent the mixture from seizing or becoming lumpy. Filé powder is a powerful thickener, but it must be added off the heat to maintain its silky texture. If you can't find andouille, use a high-quality smoked kielbasa with a pinch of cayenne pepper added. Gumbo is notoriously better the next day after the flavors have had time to marry in the refrigerator.
🍽️ Serving Suggestions
Serve in deep bowls over a generous scoop of hot, fluffy long-grain white rice. Pair with a side of buttery toasted French bread for dipping into the rich broth. Offer a bottle of high-quality Louisiana hot sauce on the side for those who want extra heat. A simple potato salad served on the side (or even scooped directly into the bowl) is a classic Cajun tradition. Enjoy with a crisp, cold pilsner or a refreshing glass of sweetened iced tea.