US
United States
Featured recipe
North America
US
A deep, savory Louisiana gumbo built on a dark roux, the Creole holy trinity, smoky andouille sausage, tender chicken, and a final touch of filé powder.
30 min
2 hr
8 servings
Hard
30 min prep + 2 hr cook
1 cup (120 g) all purpose flour 3/4 cup (180 ml) neutral vegetable oil 1 1/2 lb (680 g) boneless skinless chicken thighs, cut into 1-inch pieces 1 tsp kosher salt, plus more to taste 1/2 tsp ground black pepper 12 oz (340 g) andouille sausage, sliced into 1/2-inch rounds 1 large yellow onion, diced 1 large green bell pepper, diced 3 celery stalks, diced 5 garlic cloves, minced 6 cups (1.4 L) low sodium chicken stock, warmed 2 bay leaves 1 tsp dried thyme 1 tsp smoked paprika 1/2 tsp cayenne pepper 1 tbsp Worcestershire sauce 1 cup (150 g) sliced okra, fresh or frozen 1 tsp filé powder, plus more for serving 4 cups cooked long grain white rice 1/2 cup sliced scallions 2 tbsp chopped flat leaf parsley
1. Pat the chicken dry and season with 1 teaspoon salt and the black pepper. Heat a large heavy Dutch oven over medium high heat. Brown the chicken in batches for 3 to 4 minutes per side; transfer to a plate. 2. Add the sausage to the same pot and cook for 4 to 5 minutes until browned around the edges. Transfer it to the plate with the chicken. 3. Reduce the heat to medium low. Add the oil, then whisk in the flour. Cook the roux for 30 to 40 minutes, stirring almost constantly with a wooden spoon, until it reaches a deep milk chocolate color. Do not let it scorch. 4. Immediately stir the onion, bell pepper, and celery into the roux. Cook for 6 to 8 minutes until softened. Add the garlic and cook for 1 minute. 5. Slowly pour in the warm chicken stock while stirring to prevent lumps. Add bay leaves, thyme, smoked paprika, cayenne, and Worcestershire sauce. 6. Return the chicken and sausage to the pot. Bring to a gentle boil, then reduce to a low simmer. Partially cover and cook for 60 minutes, stirring occasionally. 7. Stir in the okra and simmer uncovered for another 20 to 25 minutes until the gumbo is glossy and slightly thickened and the chicken is tender. 8. Remove the bay leaves. Turn off the heat and stir in 1 teaspoon filé powder. Taste and adjust salt, pepper, or cayenne. 9. Spoon about 1/2 cup cooked rice into each bowl, ladle gumbo around it, and finish with scallions and parsley.
SCHNAX TIP
A dark roux creates the deep flavor, so keep the heat moderate and stir continuously near the end. If you see black specks or smell burnt flour, restart the roux. Add filé only after the pot is off the heat because boiling it can make the gumbo stringy. Gumbo tastes even better after resting overnight.