Gumbo with Andouille

Serves 6

Ingredients

• 3/4 cup vegetable oil
• 3/4 cup all-purpose flour
• 1 large (diced) yellow onion
• 1 large (diced) green bell pepper
• 3 (diced) celery stalks
• 4 (minced) garlic cloves
• 12 oz (sliced into 1/2-inch rounds) andouille sausage
• 1.5 lbs (cut into bite-size pieces) boneless skinless chicken thighs
• 6 cups chicken broth
• 14.5 oz can diced tomatoes with juice
• 2 cups (sliced, fresh or frozen) okra
• 1 tsp dried thyme
• 1 tsp dried oregano
• 2 tsp paprika
• 1/2 tsp cayenne pepper
• 2 bay leaves
• 1.5 tsp kosher salt
• 1 tsp black pepper
• 6 cups (for serving) cooked white rice
• 4 (sliced, for garnish) green onions
• 1 tsp (optional, for serving) filé powder

Instructions

1. 1Make the dark roux: In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat. Whisk in the flour and cook, stirring constantly, for 20–25 minutes until the roux is a deep chocolate brown. Do not rush or walk away — a dark roux is the soul of the gumbo.
2. 2Add the holy trinity: Stir in the diced onion, bell pepper, and celery. Cook for 8–10 minutes until the vegetables soften and the roux darkens slightly more.
3. 3Add garlic and spices: Stir in the minced garlic, thyme, oregano, paprika, cayenne, salt, and black pepper. Cook for 1 minute until fragrant.
4. 4Brown the proteins: Add the sliced andouille sausage and cook for 4 minutes. Push the sausage to one side, add the chicken pieces, and cook until lightly browned on all sides, about 5 minutes.
5. 5Build the broth: Pour in the chicken broth and the can of diced tomatoes with their juice. Add the bay leaves and stir everything together, scraping up any browned bits from the bottom of the pot.
6. 6Simmer: Bring the gumbo to a gentle boil, then reduce heat to low. Cover partially and simmer for 45 minutes, stirring occasionally.
7. 7Add okra: Stir in the sliced okra and simmer uncovered for another 15–20 minutes until the okra is tender and the gumbo has thickened to a stew-like consistency. Remove and discard the bay leaves.
8. 8Taste and adjust: Check seasoning and add more salt, pepper, or cayenne if desired.
9. 9Serve: Ladle the hot gumbo over a scoop of cooked white rice in each bowl. Garnish with sliced green onions and a light sprinkle of filé powder if using.