Ingredients:

  • 1 cup (240 ml) Vegetable Oil (or neutral cooking oil)
  • 1 cup (120 g) All-Purpose Flour
  • 1 lb (450 g) Smoked Andouille Sausage, sliced 1/2-inch thick
  • 2 lbs (900 g) Boneless, skinless Chicken Thighs, cut into 1-inch cubes
  • 1 large Yellow Onion, diced
  • 1 cup Celery, diced
  • 1 large Green Bell Pepper, diced
  • 4 cloves Garlic, minced fine
  • 8 cups (1.9 L) Low-Sodium Chicken Stock, warm
  • 1 teaspoon Dried Thyme
  • 3 Dried Bay Leaves
  • 1 Tablespoon Cajun or Creole Seasoning
  • 1/2 teaspoon Cayenne Pepper
  • Kosher Salt, to taste
  • Freshly Ground Black Pepper, to taste
  • Cooked Long-Grain White Rice, for serving
  • Gumbo Filé Powder (Optional)

Instructions:

  1. Brown the Sausage: In a Dutch oven over medium heat, sauté the sliced Andouille sausage until lightly browned and some fat has rendered out. Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the pot.
  2. Prep the Chicken: Toss the cubed chicken thighs with 1 teaspoon of Cajun seasoning; set aside.
  3. Combine Fat and Flour: Ensure you have roughly 1 cup of oil/rendered fat remaining in the pot. If necessary, top up with vegetable oil. Reduce heat to medium-low. Slowly whisk in the 1 cup of flour until completely smooth.
  4. Cook the Roux: Stir constantly and patiently. Cook the mixture for 30–45 minutes until the roux achieves a deep copper or chocolate brown color. Do not stop stirring, as burning the roux will ruin the flavor.
  5. Sweat the Trinity: Immediately add the diced onion, celery, and bell pepper to the hot roux. Stir constantly for 8–10 minutes until the vegetables have softened, which simultaneously stops the cooking process of the roux.
  6. Bloom the Garlic: Add the minced garlic, stirring for about 1 minute until fragrant.
  7. Add Stock: Slowly pour in the warm chicken stock, whisking continuously to prevent lumps from forming. (Using warm stock helps integrate it better into the hot roux.)
  8. Add Seasonings: Bring the mixture to a boil, then immediately reduce to a gentle simmer. Add the Thyme, Bay Leaves, remaining Cajun seasoning, and Cayenne pepper.
  9. Initial Simmer: Cover partially and simmer for 45 minutes to 1 hour, allowing the flavors to deepen. Skim off any excess oil that rises to the surface.
  10. Add Meats: Add the pre-cooked Andouille sausage and the cubed raw chicken thighs. Simmer for an additional 20–30 minutes, or until the chicken is cooked through and fork-tender.
  11. Final Seasoning: Remove the Bay Leaves. Taste the gumbo and adjust salt, pepper, and cayenne as needed to ensure it is richly flavored and slightly spicy.
  12. Serve: Ladle the hot gumbo over scoops of fluffy white rice. If using Gumbo Filé powder, stir 1/2 teaspoon into the bowl immediately before eating (never cook Filé powder).