Gumbo
A deep, dark, soul-stirring Cajun classic built on a rich chocolate roux, loaded with tender chicken, smoky andouille sausage, and sweet shrimp, finished with the holy trinity of vegetables and served over fluffy white rice. This is Louisiana in a bowl.
INGREDIENTS
1 pound boneless skinless chicken thighs, cut into bite-sized pieces
1 pound andouille sausage, sliced into rounds
1 pound large shrimp, peeled and deveined
0.75 cups all-purpose flour
0.75 cups vegetable oil
1 large yellow onion, finely diced
1 green bell pepper, finely diced
3 celery stalks, finely diced
6 garlic cloves, minced
1 can (14.5 oz) diced tomatoes
6 cups chicken broth
2 cups water
2 teaspoons Cajun seasoning
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon dried oregano
0.5 teaspoons black pepper
0.5 teaspoons cayenne pepper
2 bay leaves
1.5 cups okra, sliced into rounds (fresh or frozen)
1 tablespoon Worcestershire sauce
1 tablespoon hot sauce
salt to taste
4 cups cooked white rice, for serving
4 green onions, thinly sliced, for garnish
fresh parsley, chopped, for garnish
hot sauce, for serving
filé powder, for serving (optional)
STEPS
Season the chicken: Pat the chicken pieces dry and season all over with Cajun seasoning, salt, and black pepper. Set aside.
Brown the sausage: Heat 1 tablespoon of the vegetable oil in a large Dutch oven over medium-high heat. Add the sliced andouille and cook for 3–4 minutes, stirring occasionally, until browned and caramelized on both sides. Transfer to a plate and set aside. The rendered fat left behind goes straight into the roux.
Make the roux: This is the soul of gumbo and requires your full attention — do not walk away. Add the remaining vegetable oil to the Dutch oven over medium heat. Once hot, whisk in the flour all at once until smooth. Cook the roux, stirring constantly and scraping the bottom and edges of the pot, for 30–45 minutes until it reaches a deep chocolate brown color — the color of dark chocolate or strong coffee. The darker the roux, the richer and more complex the gumbo. If it smells burnt at any point, start over.
Cook the holy trinity: Immediately add the diced onion, green bell pepper, and celery to the hot roux and stir vigorously — the vegetables will sizzle dramatically and stop the roux from darkening further. Cook, stirring frequently, for 8–10 minutes until the vegetables are softened and completely coated in the roux. Add the minced garlic and cook for 1 more minute.
Build the gumbo: Gradually pour in the chicken broth and water, whisking constantly to incorporate the roux smoothly into the liquid without lumps. Add the diced tomatoes, Worcestershire sauce, hot sauce, smoked paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne, and bay leaves. Stir well and bring to a boil over high heat, then reduce to a steady simmer.
Add the chicken and sausage: Add the seasoned raw chicken pieces and the browned andouille to the pot. Stir to combine and simmer uncovered for 45 minutes, stirring occasionally, until the chicken is completely tender and the gumbo has deepened in color and flavor.
Add the okra: Stir in the sliced okra and continue simmering for 15–20 minutes. The okra thickens the gumbo naturally and adds an authentic flavor and body that nothing else can replicate.
Add the shrimp: Add the peeled shrimp to the pot and cook for 3–4 minutes just until they are pink and curled. Do not overcook — shrimp go from perfect to rubbery very fast. Taste and adjust seasoning with salt, cayenne, and hot sauce as needed. Remove and discard the bay leaves.
Serve: Ladle the gumbo into deep bowls over a scoop of fluffy white rice. Garnish with sliced green onions and fresh parsley. Serve with extra hot sauce on the side and a pinch of filé powder stirred in if desired.