Gumbo
Ingredients
- 1 lb andouille sausage, sliced into 1/4-inch rounds
- 1.5 lbs bone-in chicken thighs, cut into 2-inch pieces
- 1/2 cup all-purpose flour
- 1/2 cup vegetable oil
- 1 large yellow onion, diced small
- 4 celery stalks, diced small
- 1 large green bell pepper, diced small
- 4 cloves garlic, minced
- 6 cups low-sodium chicken stock
- 2 bay leaves
- 1.5 tsp dried thyme
- 1 tsp cayenne pepper
- 1 tsp smoked paprika
- 1 tsp file powder (filé)
- 2 cups okra, fresh or frozen, sliced into 1/2-inch rounds
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp cracked black pepper
Instructions
- Heat oil in a heavy-bottomed 6-quart Dutch oven or stock pot over medium heat. Whisk in flour in small batches, stirring constantly, creating a roux. Cook for 12-15 minutes, stirring frequently, until the roux reaches a deep chocolate brown color (around 350°F if using a thermometer). This is the foundation of the gumbo and cannot be rushed.
- Add the diced onion, celery, and bell pepper to the roux. Stir constantly for 3-4 minutes until vegetables begin to soften and release their moisture. Add minced garlic and cook 1 minute more until fragrant.
- Pour in chicken stock slowly while stirring to prevent lumps from forming. Increase heat to medium-high and bring to a gentle boil, stirring occasionally. Add bay leaves, thyme, cayenne, smoked paprika, salt, and black pepper. Reduce heat to medium-low and simmer for 15 minutes to meld flavors.
- While the base simmers, sear the chicken thighs in a separate cast-iron skillet over medium-high heat for 3-4 minutes per side until golden brown, then set aside. In the same skillet, brown the andouille sausage over medium heat for 4-5 minutes until edges are slightly crispy, then set aside.
- Add the seared chicken thighs to the gumbo base and simmer for 30 minutes, skimming any foam that rises to the surface. The chicken should be tender and beginning to fall from the bone.
- Stir in the browned andouille sausage and fresh okra (if using frozen, add 5 minutes later to prevent mushiness). Simmer for 8-10 minutes until okra is tender but not disintegrating. Taste and adjust salt and cayenne as needed.
- Remove from heat and stir in file powder until fully incorporated. Do not boil after adding file powder, as it becomes stringy at high temperatures. Remove bay leaves.
- Serve immediately in bowls over white rice, ensuring each portion contains sausage, chicken, and plenty of broth. Garnish with chopped scallions or parsley if desired.
Inspired by Lambert Givens’s winning gumbo. This is a plausible recreation, not the chef’s original recipe.