Ingredients:

  • 1 cup Vegetable Oil (or neutral cooking oil)
  • 1 cup All-Purpose Flour
  • 1 lb Smoked Andouille Sausage, sliced into 1/2-inch rounds
  • 5 lbs Boneless, Skinless Chicken Thighs, cut into 1-inch cubes
  • 2 cups Yellow Onion, finely diced
  • 5 cups Celery, diced
  • 5 cups Green Bell Pepper, diced
  • 4 cloves Garlic, minced
  • 8 cups Chicken Stock (low sodium)
  • 2 tsp Smoked Paprika
  • 1 tsp Dried Oregano
  • 1 tsp Dried Thyme
  • 1/2 tsp Cayenne Pepper
  • 2 Bay Leaves
  • 1/2 cup Dry White Wine (optional)
  • Kosher Salt and freshly ground Black Pepper (to taste)
  • 1/4 cup Fresh Parsley, chopped (for garnish)
  • 2 tbsp Gumbo Filé Powder (optional, for serving)
  • Cooked Long-Grain White Rice (for serving)

Instructions:

  1. Prep all ingredients (mise en place). In a heavy-bottomed Dutch oven, sauté the andouille sausage rounds over medium heat until browned and the fat is rendered (5–7 minutes). Remove the sausage and set aside, leaving the rendered fat in the pot.
  2. Create the Roux Base: Add the vegetable oil and flour to the sausage fat in the Dutch oven and whisk until smooth.
  3. Cook the Roux: Reduce heat to medium-low. Stir constantly for 30–45 minutes until the mixture reaches a rich, dark chocolate colour (near mahogany). Do not allow it to burn or smoke.
  4. Stop the Cook: Once the desired roux colour is achieved, immediately stir in the diced onions (the largest component of the Holy Trinity). The moisture halts the cooking process.
  5. Sauté the Trinity: Cook the onions for 3–5 minutes until softened. Then, add the celery and bell pepper. Sauté until the vegetables are tender but not mushy (about 5–7 minutes).
  6. Add Garlic and Spices: Stir in the minced garlic, paprika, oregano, thyme, and cayenne. Cook for 1 minute until fragrant.
  7. Deglaze (Optional): Pour in the white wine (if using) and scrape up any browned bits on the bottom of the pot. Cook until the wine has mostly evaporated.
  8. Add Liquid and Meat: Gradually whisk in the chicken stock to prevent lumps. Add the cubed chicken thighs, reserved sausage, and bay leaves.
  9. Bring to a Simmer: Bring the gumbo up to a gentle simmer. Reduce heat to low, cover partially, and let simmer for at least 1 hour, or up to 2 hours, until the chicken is fork-tender and the gumbo has thickened slightly.
  10. Final Seasoning: Remove the bay leaves. Taste the gumbo and adjust seasoning generously with kosher salt and black pepper.
  11. Garnish and Serve: Ladle the hot gumbo over a generous scoop of white rice. Garnish with fresh parsley. Offer Gumbo Filé powder at the table, allowing guests to stir it into their individual bowls.