Ingredients:

  • 2 kg (2.6 lbs) Bone-in, skinless chicken thighs (cut into 1-inch pieces)
  • 450 g (1 lb) Smoked Andouille sausage (sliced into 1/2-inch thick rounds)
  • 1 tbsp (15 ml) Cajun seasoning blend
  • 1 tbsp (15 ml) Vegetable or canola oil (for searing)
  • 200 g (7 oz / 1 cup) All-purpose plain flour
  • 180 ml (6 fl oz / 3/4 cup) Neutral cooking oil (for roux)
  • 2 large Yellow onions (finely diced)
  • 4 ribs Celery (finely diced)
  • 2 large Green bell peppers (finely diced)
  • 4 cloves Garlic (minced)
  • 1 tsp Dried thyme
  • 1 tsp Dried oregano
  • 1/2 tsp Cayenne pepper (or to taste)
  • 2 Bay leaves
  • 4 Litres (10 cups) Low-sodium chicken stock (preferably homemade)
  • 1 tbsp Worcestershire sauce
  • 1 tsp Hot sauce (e.g., Tabasco or Louisiana style)
  • Salt and freshly ground black pepper (to taste)
  • 4 Spring onions/scallions (thinly sliced, for garnish)
  • Optional: File powder (served on the side)

Instructions:

  1. Toss the chicken pieces with the Cajun seasoning blend.
  2. In a heavy-bottomed Dutch oven, heat 1 tbsp of oil. Sear the Andouille sausage until lightly browned; remove and set aside. Then, brown the seasoned chicken pieces in batches until lightly coloured (do not cook through); remove and set aside. Leave any rendered fat/oil in the pot.
  3. Ensure the pot contains 180 ml of neutral cooking oil. Heat over medium-low heat until shimmering. Gradually whisk in the flour until completely smooth, forming a thick paste or 'slurry'.
  4. Reduce heat to low. Stir continuously and patiently for 30–40 minutes until the roux reaches a rich, dark Mahogany colour (like dark chocolate). Monitor constantly to prevent burning.
  5. Once the roux is the desired colour, immediately add the diced onion, celery, and bell pepper (the 'Holy Trinity'). Stir constantly for 8–10 minutes until the vegetables soften and the onions become translucent.
  6. Stir in the minced garlic, dried thyme, dried oregano, and cayenne pepper. Cook for 1 minute until fragrant.
  7. Gradually whisk in 2 cups of warm chicken stock to loosen the roux mixture and eliminate lumps. Once smooth, pour in the remaining stock, bay leaves, Worcestershire sauce, and hot sauce.
  8. Increase heat to medium and bring the gumbo to a gentle boil, then reduce the heat to low. Cover the pot partially and let the gumbo simmer for 60 minutes, allowing the flavours to fully develop and marry.
  9. Add the pre-cooked chicken and sausage back into the pot. Continue to simmer, uncovered, for another 30–45 minutes until the chicken is tender and the gumbo has reached a hearty, stew-like consistency.
  10. Remove the bay leaves. Taste and adjust salt and black pepper as needed.
  11. Ladle the gumbo over hot steamed rice. Garnish with sliced spring onions/scallions. Offer file powder on the side for guests to sprinkle over their bowls.