📝 About This Recipe
This quintessential Louisiana staple is a masterclass in patience and flavor, built upon a rich, chocolate-colored roux that imparts a deep, nutty complexity. Infused with the 'Holy Trinity' of Cajun cooking—onions, celery, and bell peppers—and simmered with smoky andouille sausage and tender chicken, this gumbo is a soul-warming celebration of Creole heritage. It is a thick, fragrant, and hearty labor of love that tastes even better the next day.
🥗 Ingredients
The Roux & The Trinity
- 1 cup All-purpose flour (sifted)
- 1 cup Vegetable oil or Lard (high smoke point oil is essential)
- 2 cups Yellow onion (finely diced)
- 1 large Green bell pepper (diced)
- 3 pieces Celery stalks (finely diced)
Proteins & Aromatics
- 1 pound Andouille sausage (sliced into 1/2 inch rounds; smoked kielbasa is a substitute)
- 1.5 pounds Chicken thighs (boneless, skinless, cut into bite-sized pieces)
- 4-5 cloves Garlic (minced)
- 2 tablespoons Cajun seasoning (low-sodium preferred to control salt)
- 1 teaspoon Dried thyme
- 3 pieces Bay leaves (whole)
Liquid & Finish
- 6-8 cups Chicken stock (high quality, low sodium, warmed)
- 1 tablespoon Worcestershire sauce
- 1/2 cup Fresh parsley (chopped)
- 1/2 cup Green onions (sliced thin)
- 1 tablespoon Filé powder (optional, for serving)
👨🍳 Instructions
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1
In a large, heavy-bottomed Dutch oven or cast-iron pot, heat the vegetable oil over medium heat. Once shimmering, gradually whisk in the flour until smooth.
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2
Lower the heat to medium-low and begin the 'Cajun Napalm' process. Stir the roux constantly with a wooden spoon or whisk for 30-45 minutes. Do not leave it unattended. You are looking for a deep, dark chocolate color.
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3
While the roux is browning, brown your sliced andouille sausage in a separate skillet over medium-high heat until crisp. Remove the sausage and set aside, leaving the rendered fat in the skillet.
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4
Season the chicken pieces with a pinch of Cajun seasoning and brown them in the sausage fat for 3-4 minutes per side. They don't need to be cooked through yet. Set aside with the sausage.
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5
Once the roux reaches the color of a dark copper penny or chocolate, immediately add the onions, bell pepper, and celery (The Trinity). The roux will hiss and steam; stir vigorously to coat the vegetables and stop the roux from cooking further.
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6
Sauté the vegetables in the roux for about 5-7 minutes until they are soft and translucent.
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7
Add the minced garlic and cook for just 1 minute until fragrant, being careful not to burn it.
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8
Slowly pour in the warm chicken stock, one cup at a time, whisking constantly to incorporate the roux smoothly into the liquid. Ensure there are no lumps.
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9
Add the browned sausage, chicken, bay leaves, thyme, Worcestershire sauce, and the remaining Cajun seasoning. Stir well.
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10
Bring the mixture to a gentle boil, then immediately reduce the heat to low. Simmer, partially covered, for at least 1.5 to 2 hours. Skim off any excess oil that rises to the surface with a spoon.
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11
In the last 15 minutes of cooking, taste for seasoning. Add salt, pepper, or more Cajun spice if needed. Stir in the fresh parsley and half of the green onions.
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12
Remove the bay leaves. If using Filé powder, remove the pot from the heat before stirring it in to prevent the gumbo from becoming stringy.
💡 Chef's Tips
Patience is your best ingredient; if you rush the roux on high heat, you'll get black specks (burnt flour) and will have to start over. Always use warm stock when adding to the roux to prevent the mixture from seizing or becoming lumpy. For the best flavor, make the gumbo a day in advance; the flavors marry and deepen significantly after a night in the fridge. If you prefer a thicker gumbo, use slightly less stock; for a soupier version, add an extra cup. Never boil the gumbo after adding Filé powder, as it can turn the texture unpleasantly slimy.
🍽️ Serving Suggestions
Serve a generous ladle over a scoop of fluffy, long-grain white rice. Accompany with a piece of buttery, toasted French bread for dipping into the rich gravy. A side of potato salad (classic Cajun style) can be served on the side or even plopped right into the bowl. Pair with a cold Abita beer or a crisp, acidic white wine like Chenin Blanc to cut through the richness. Offer extra hot sauce and a sprinkle of fresh green onions at the table for guests to customize their heat level.