Ingredients:

  • 1 cup (120 g) All-Purpose Flour
  • 1 cup (240 ml) Neutral Cooking Oil (such as canola, vegetable, or rendered lard)
  • 5 kg (3.3 lbs) Bone-in, Skin-on Chicken Thighs
  • 450 g (1 lb) Smoked Andouille Sausage, sliced into 1 cm (½ inch) thick rounds
  • 1 teaspoon Kosher Salt
  • ½ teaspoon Freshly Ground Black Pepper
  • 2 medium Yellow Onions, diced
  • 1 cup (240 ml) Celery, diced (about 4 stalks)
  • 1 cup (240 ml) Green Bell Pepper, diced (about 1 large)
  • 6 cloves Garlic, minced
  • 2 teaspoons Smoked Paprika
  • 1 teaspoon Dried Thyme
  • ½ teaspoon Dried Oregano
  • ½ teaspoon Cayenne Pepper
  • 2 Bay Leaves
  • 8 cups (1.9 L) Low-Sodium Chicken Stock
  • 1 tablespoon Worcestershire Sauce
  • 2 tablespoons Fresh Parsley, chopped
  • 2–3 dashes good quality Hot Sauce
  • 1 cup (200 g) Long-Grain White Rice, cooked
  • 1 tablespoon Filé Powder (optional, for serving)

Instructions:

  1. Mise en Place: Dice the Holy Trinity (onion, celery, bell pepper). Slice the sausage. Pat the chicken dry and season with salt and pepper.
  2. Brown the Meat: In a heavy-bottomed pot or Dutch oven, sauté the Andouille sausage until lightly browned and fat is rendered (5–7 minutes). Remove sausage with a slotted spoon and set aside.
  3. Sear the Chicken: Using the rendered sausage fat, sear the chicken thighs in batches until well-browned (about 4 minutes per side). Remove chicken and set aside.
  4. Make the Roux: Return the pot to medium heat. Add the measured oil/fat and flour. Whisk constantly until smooth.
  5. Achieve Colour: Reduce heat to medium-low and stir the mixture continuously. Cook for 30–45 minutes until the roux achieves a deep mahogany color. Patience is key; do not rush or burn the roux.
  6. Sauté the Trinity: Once the roux is the desired color, immediately add the diced onion, celery, and bell pepper (the Holy Trinity). Stir for 8–10 minutes until the vegetables have softened and soaked up the roux.
  7. Add Aromatics: Stir in the minced garlic, smoked paprika, thyme, oregano, and cayenne. Cook for 1 minute until fragrant.
  8. Deglaze and Add Stock: Slowly pour the chicken stock into the pot, whisking vigorously to incorporate the roux and prevent lumps. Add the bay leaves and Worcestershire sauce.
  9. Return Meats: Bring the gumbo to a simmer, then return the seared chicken thighs and the sliced sausage to the pot.
  10. Simmer: Reduce the heat to low, cover partially, and let the gumbo simmer gently for at least 1 hour, or up to 1 hour 30 minutes, until the chicken is tender and falling off the bone.
  11. Final Adjustments: Remove the chicken bones (if used) and shred the meat back into the pot. Skim off any excess grease. Taste and adjust salt, pepper, and hot sauce.
  12. Serve: Ladle the gumbo over hot, cooked rice. Garnish with fresh parsley. Offer Filé powder on the side.