Ingredients:

  • 1 cup Vegetable Oil, Lard, or Neutral Fat
  • 1 cup All-Purpose Flour
  • 2 large Yellow Onions, diced
  • 2 large Celery Stalks, diced
  • 1 large Green Bell Pepper, diced
  • 6 cloves Garlic, minced
  • 5 lbs Boneless, Skinless Chicken Thighs, cut into 1-inch cubes
  • 1 lb Smoked Andouille Sausage, sliced into 1/2-inch coins
  • 8 cups Chicken or Seafood Stock (low-sodium)
  • 5 lbs Large Shrimp, peeled and deveined
  • 3 Bay Leaves
  • 1 teaspoon Dried Thyme
  • 1 tablespoon Smoked Paprika
  • 1 tablespoon Worcestershire Sauce
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoon Freshly Ground Black Pepper
  • 1/2 teaspoon Cayenne Pepper (adjust to heat preference)
  • 1 cup Frozen or Fresh Okra, sliced (optional)
  • Cooked Long-Grain White Rice, for serving
  • Chopped Fresh Parsley and Scallions, for garnish

Instructions:

  1. Prep Proteins: Pat the chicken dry and season lightly with salt and pepper. Slice the sausage. Dice the onion, celery, and bell pepper (The Holy Trinity).
  2. Make the Roux: In a heavy-bottomed Dutch oven, combine the oil and flour over medium-low heat. Stir constantly and vigorously for 30–45 minutes until the roux achieves a deep, glossy, chocolate-brown color. If it smells burnt, discard and start over.
  3. Add the Trinity: Once the roux is the correct color, immediately add the diced onion, celery, and bell pepper. Sauté for 8–10 minutes until the vegetables have softened and released their moisture.
  4. Introduce Garlic and Sausage: Add the minced garlic and sliced Andouille sausage. Cook for 3–5 minutes until the garlic is fragrant and the sausage begins to render fat.
  5. Add Stock and Seasoning: Pour in the chicken stock slowly, whisking continuously to prevent lumps. Add the bay leaves, thyme, paprika, Worcestershire sauce, salt, pepper, and cayenne.
  6. Add Chicken: Bring the mixture to a gentle boil, then immediately reduce the heat to a low simmer. Add the cubed chicken thighs.
  7. The Simmer: Cover partially and simmer for at least 60–90 minutes, stirring occasionally. This long simmer allows the flavors to meld beautifully and the chicken to become fall-apart tender.
  8. Add Okra (If Using): If using okra, add it now and continue to simmer for 15 minutes.
  9. Add Seafood: Increase the heat slightly. Add the peeled shrimp and simmer for just 3–5 minutes, or until the shrimp are pink and opaque. Do not overcook the seafood.
  10. Final Adjustments: Remove the bay leaves. Taste and adjust seasoning (salt and cayenne). If the Gumbo isn't thick enough, stir in 1 teaspoon of File powder (Sassafras seasoning) and serve immediately. Do not cook the Gumbo further if File powder is added.
  11. Serve: Ladle the Gumbo generously over cooked white rice, garnishing with fresh parsley and scallions.