Ingredients:

  • 1 cup neutral oil (Vegetable or Canola)
  • 1 cup All-Purpose Flour
  • 2 large Yellow Onions, finely diced
  • 1 cup Celery, finely diced
  • 1 cup Green Bell Pepper, finely diced
  • 4 cloves Garlic, minced
  • 1 lb Andouille Sausage, sliced into ¼-inch thick coins
  • 5 lbs Boneless, skinless Chicken Thighs, cut into 1-inch pieces
  • 8 cups high-quality Chicken Stock (low sodium preferred)
  • 1 Bay Leaf
  • 1 tsp Dried Thyme
  • 1 tsp Smoked Paprika
  • 1/2 tsp Cayenne Pepper
  • Salt and freshly ground Black Pepper, to taste
  • 1 tbsp Worcestershire Sauce
  • 1 cup sliced Scallions (for garnish)
  • Cooked long-grain White Rice, for serving
  • 1 tsp Filé Powder (Gumbo Filé)

Instructions:

  1. Brown the Meats: In a heavy-bottomed Dutch oven, sauté Andouille sausage until browned and some fat has rendered. Remove sausage with a slotted spoon, leaving rendered fat behind. Lightly brown chicken pieces in the fat; remove and set aside with the sausage.
  2. Develop the Roux: Add the oil to the pot (if needed, top up to 1 cup total fat). Heat over medium heat. Gradually whisk in the flour until smooth. Reduce heat to medium-low. Stir constantly for 45–60 minutes until the roux reaches the colour of dark chocolate or a penny. Do not burn.
  3. Sauté the Trinity: Once the roux is the correct colour, immediately add the diced onion, celery, and bell pepper. Stir vigorously until the vegetables soften (about 5-7 minutes). Add minced garlic and cook for 1 minute until fragrant.
  4. Build the Base: Slowly ladle in about 1 cup of cold chicken stock, whisking constantly to prevent lumps. Once smooth, continue adding the remaining stock gradually, stirring until incorporated.
  5. Simmer & Season: Add the reserved chicken and sausage back into the pot along with the bay leaf, thyme, smoked paprika, cayenne, salt, and pepper. Bring the mixture to a gentle simmer.
  6. The Long Cook: Cover partially and simmer gently for at least 1.5 hours, stirring occasionally, to allow the flavours to meld and the gumbo to thicken slightly.
  7. Final Touches: Remove from heat. Stir in the Worcestershire sauce. Taste and adjust seasoning (salt/heat).
  8. Serve: Discard the bay leaf. Ladle the gumbo over mounds of hot white rice. Sprinkle generously with fresh scallions and stir in Filé powder at the table per diner's preference.