Ingredients:

  • 1 lb (450 g) Andouille Sausage, sliced into 1/2-inch thick coins
  • 5 lbs (680 g) Boneless, skinless Chicken Thighs, cut into 1-inch pieces
  • 1 tsp (5 g) Kosher Salt (for seasoning meat)
  • 1/2 tsp (2 g) Freshly Ground Black Pepper (for seasoning meat)
  • 1 cup (240 ml) Vegetable Oil, canola oil, or lard
  • 1 cup (125 g) All-Purpose Flour, sifted
  • 1 large (300 g) Yellow Onion, finely diced
  • 2 cups (250 g) Celery, finely diced
  • 1 large (200 g) Green Bell Pepper, finely diced
  • 4 cloves (20 g) Garlic, minced
  • 8 cups (1.9 L) Low-Sodium Chicken Stock
  • 2 tsp (10 g) Smoked Paprika
  • 1 tsp (3 g) Dried Thyme
  • 1/2 tsp (2.5 g) Cayenne Pepper
  • 3 large Bay Leaves
  • 1 Tbsp (15 ml) Worcestershire Sauce
  • Kosher Salt and Black Pepper, to taste
  • Cooked long-grain white rice (for serving)
  • 1/4 cup chopped fresh Parsley (for serving)
  • 2 Green Onions (scallions), thinly sliced (for serving)
  • Filé Powder (optional, served on the side)

Instructions:

  1. Prep the Holy Trinity (onion, celery, bell pepper) and dice the chicken thighs, seasoning them lightly with salt and pepper. In a heavy-bottomed pot or Dutch oven, sauté the sliced Andouille sausage over medium heat until browned and fat is rendered (5-7 minutes). Remove the sausage and set aside, leaving the rendered fat in the pot.
  2. Make the Dark Roux: Reduce the heat to medium-low. Add the remaining vegetable oil and the sifted flour to the pot. Whisk constantly for 25 to 40 minutes. The roux must reach a rich dark mahogany brown. If it burns, stop and restart, as burnt roux will ruin the Gumbo.
  3. Sauté Aromatics: Once the roux is dark, immediately add the diced onion, celery, and bell pepper (The Trinity). Stir quickly for 5-7 minutes until the vegetables soften and the roux stops cooking. Add the minced garlic, Smoked Paprika, Thyme, and Cayenne pepper, and sauté for 1 minute until fragrant.
  4. Build the Gumbo Base: Gradually whisk the 8 cups of chicken stock into the pot, one cup at a time, until the mixture is smooth. Add the reserved Andouille sausage, the seasoned chicken pieces, Bay Leaves, and Worcestershire Sauce.
  5. Simmer and Finish: Bring the gumbo to a boil, then immediately reduce heat to a low, gentle simmer. Cover the pot partially and cook for at least 1 hour and 15 minutes (up to 2 hours). The Gumbo should thicken further and the chicken should be tender. Remove and discard the Bay Leaves.
  6. Season and Serve: Taste and adjust the seasoning with salt and pepper. Ladle the Gumbo generously over hot cooked long-grain white rice, garnishing each bowl with fresh chopped parsley and sliced green onions.