Entree: United States – Cajun and Creole Louisiana – Gumbo

Serving Size: 6

Approximate Time

Prep 30 min

Cook 1 hr 15 min

Additional 10 min

Total 1 hr 55 min

Ingredients

- 1 cup (240 ml) vegetable oil
- 1 cup (125 g) all-purpose flour
- 4 bone-in, skin-on chicken thighs, approx. 2 lb (900 g) total
- 12 oz (340 g) andouille sausage, sliced 1/2 in (1.3 cm) thick
- 1 lb (454 g) medium shrimp, peeled and deveined
- 2 cups (300 g) yellow onion, chopped
- 1 cup (120 g) celery, chopped
- 1 cup (150 g) green bell pepper, chopped
- 4 cloves garlic, minced (about 12 g)
- 8 cups (1.9 L) low-sodium chicken stock
- 8 oz (225 g) fresh or frozen sliced okra
- 2 tbsp (30 g) Creole or Cajun seasoning
- 1 tsp (5 g) kosher salt, plus more to taste
- 1 tsp (2 g) freshly ground black pepper
- 2 bay leaves
- 1 tsp (1 g) dried thyme
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (5 ml) hot sauce (such as Crystal), or to taste
- 2 tsp (4 g) filé powder (Sassafras), optional for finishing
- 2 cups (370 g) long-grain white rice, uncooked (for serving)
- 3 green onions (scallions), sliced, for garnish (about 30 g)
- 2 tbsp (8 g) fresh parsley, chopped, for garnish

Instructions

Short Description:
Hearty Louisiana gumbo made with a deeply browned roux, the Cajun "holy trinity" (onion, celery, green bell pepper), browned chicken and andouille sausage, and shrimp, finished with okra and optional filé powder and served over long-grain white rice.

Regional Notes:
This is a Louisiana-style gumbo featuring a dark roux, the holy trinity, and a mixed-meat/seafood approach (chicken, andouille, shrimp). It follows Cajun/Creole practice of simmering the roux-based stock low and long, using okra or filé powder for finishing rather than relying on tomato-based thickening common in some other regions.

1. Pat chicken thighs dry and season with 1/2 tsp salt and 1/4 tsp black pepper. Heat a large heavy pot or Dutch oven over medium-high heat and add 2 tbsp (30 ml) of the oil. Brown chicken thighs skin-side down until golden, about 6–8 minutes per side; remove to a plate.
2. In the same pot, add the sliced andouille and brown briefly, about 3–4 minutes. Remove and set aside with the chicken. Pour off excess fat, leaving about 1–2 tbsp in the pot.
3. Reduce heat to medium-low and add the remaining oil so you have about 1 cup (240 ml) oil in the pot total. Gradually whisk in the flour to make a roux. Cook the roux, stirring constantly with a wooden spoon or heatproof spatula, until it reaches a dark chocolate-brown color (the color of milk chocolate to dark chocolate), about 25–35 minutes. Adjust heat as needed to avoid burning — patience is key.
4. Once the roux is dark, add the chopped onion, celery, and bell pepper (the holy trinity). Stir to coat with the roux and cook until the vegetables are soft, 5–7 minutes. Add the garlic and cook 30–60 seconds until fragrant.
5. Slowly add 1 cup (240 ml) of the chicken stock to the roux-vegetable mixture, stirring constantly to incorporate and deglaze the pot. Gradually whisk in the remaining stock so the mixture is smooth. Scrape up any browned bits from the bottom.
6. Return the browned chicken and andouille to the pot. Add bay leaves, dried thyme, Creole seasoning, Worcestershire sauce, hot sauce, remaining salt and pepper. Bring to a simmer, then reduce heat to low, cover partially, and simmer gently for 45–60 minutes until the chicken is tender and flavors have melded.
7. While the gumbo simmers, cook the rice: rinse 2 cups (370 g) long-grain white rice until water runs clear. Combine rice with 4 cups (960 ml) water and a pinch of salt in a saucepan, bring to a boil, reduce heat, cover and simmer 15–18 minutes until water is absorbed. Remove from heat and let rest covered 5 minutes; fluff with a fork.
8. If using okra, add the sliced okra to the gumbo during the last 10–15 minutes of simmering and cook until tender. Add the shrimp in the final 4–6 minutes so they turn pink and opaque but do not overcook.
9. Taste and adjust seasoning. If using filé powder, remove the gumbo from direct heat and stir in 1–2 tsp (2–4 g) filé powder to thicken and add its characteristic flavor; do not boil after adding filé. Alternatively, serve filé at the table to be sprinkled individually.
10. To serve, spoon cooked rice into shallow bowls and ladle gumbo over the rice. Garnish with sliced green onions and chopped parsley; offer extra filé powder and hot sauce at the table.