Ingredients:

  • 1 cup All-Purpose Flour (for roux)
  • 1 cup Vegetable Oil (for roux)
  • 1 large Yellow Onion, chopped
  • 2 stalks Celery, chopped
  • 1 large Green Bell Pepper, chopped
  • 4 cloves Garlic, minced
  • 1 lb Andouille Sausage, sliced 1/2-inch thick
  • 5 lbs Boneless, Skinless Chicken Thighs, cut into bite-sized pieces
  • 8 cups Chicken Stock (low sodium preferred)
  • 1 Tbsp Worcestershire Sauce
  • 1 tsp Dried Thyme
  • 1 tsp Dried Oregano
  • 2 Bay Leaves
  • 1/2 tsp Cayenne Pepper (adjust to taste)
  • Salt and Freshly Ground Black Pepper to taste
  • Cooked Long-Grain White Rice (for serving)
  • Sliced Green Onions (for garnish)
  • Filé Powder (optional, for serving)

Instructions:

  1. Sear the sausage: Brown the sliced Andouille in a heavy-bottomed Dutch Oven over medium-high heat. Remove sausage with a slotted spoon, leaving the rendered fat behind. Set aside.
  2. Brown the chicken: Season chicken pieces lightly. Brown in the rendered fat in batches until golden. Remove and set aside with the sausage.
  3. Make the Roux: Reduce heat to medium-low. Add the oil (if needed) and the flour to the remaining fat. Whisk constantly and patiently for 30-40 minutes until the roux reaches the colour of dark milk chocolate or a penny. Do not let it burn.
  4. Sauté the Trinity: Once the roux is the correct colour, immediately add the onions, celery, and bell pepper. Sauté until softened (about 5-7 minutes), stirring constantly.
  5. Bloom the Aromatics: Stir in the minced garlic, thyme, and oregano. Cook for 1 minute until fragrant.
  6. Whisk in Stock: Gradually whisk in the warm chicken stock, one cup at a time, ensuring no lumps form. Bring the mixture to a gentle boil, stirring until smooth.
  7. Simmer & Season: Add the browned sausage, chicken, Worcestershire sauce, bay leaves, and cayenne pepper. Reduce heat to low, cover partially, and simmer gently for at least 90 minutes, up to 2 hours, stirring occasionally.
  8. Final Adjustments: Remove bay leaves. Taste and adjust salt and black pepper. The consistency should be thick enough to coat the back of a spoon lightly.
  9. Serve: Ladle the gumbo generously over mounds of fluffy white rice. Garnish with fresh green onions. Offer Filé powder at the table for those who like that final, earthy touch.