Gumbo

Name: Gumbo
Prep time: 30 min
Cook time: 1 min
Total time: 31 min
Yield: 8 servings
Cuisine: Soups & Stews
Ingredients: 3/4 cup vegetable oil; 3/4 cup all-purpose flour; 1 large onion, diced; 1 green bell pepper, diced; 2 celery stalks, diced; 4 cloves garlic, minced; 12 oz andouille sausage, sliced into rounds; 1.5 lbs boneless, skinless chicken thighs, cut into chunks; 8 cups chicken broth; 1 (14.5 oz) can diced tomatoes; 2 cups sliced okra (fresh or frozen); 2 bay leaves; 1 tsp Cajun seasoning; 1/2 tsp cayenne pepper (adjust to taste); 1 tsp filé powder, plus more for serving; to taste Salt and black pepper, to taste; to taste Cooked white rice, for serving; to taste Sliced green onions, for garnish

Louisiana-style chicken and andouille gumbo built on a dark, chocolate-colored roux, the holy trinity of onion, celery, and bell pepper, and finished with okra and filé powder for that signature silky thickness. It's a labor of love, but the roux is where all the flavor comes from.

By YumYum Editorial · Soups & Stews

Prep: 30 min · Cook: 1 min · Total: 31 min · Serves 8

Ingredients

3/4 cup vegetable oil
3/4 cup all-purpose flour
1 large onion, diced
1 green bell pepper, diced
2 celery stalks, diced
4 cloves garlic, minced
12 oz andouille sausage, sliced into rounds
1.5 lbs boneless, skinless chicken thighs, cut into chunks
8 cups chicken broth
1 (14.5 oz) can diced tomatoes
2 cups sliced okra (fresh or frozen)
2 bay leaves
1 tsp Cajun seasoning
1/2 tsp cayenne pepper (adjust to taste)
1 tsp filé powder, plus more for serving
to taste Salt and black pepper, to taste
to taste Cooked white rice, for serving
to taste Sliced green onions, for garnish

Instructions

In a heavy pot or Dutch oven, whisk together oil and flour over medium heat. Cook, stirring constantly, 25-35 minutes until the roux turns a deep mahogany brown — do not walk away, as it can burn quickly.
Immediately add the onion, bell pepper, and celery to stop the roux from cooking further (the residual heat will sizzle the vegetables). Cook 5-6 minutes until softened.
Add garlic and andouille sausage, cook 3-4 minutes until the sausage browns slightly.
Add the chicken chunks and cook 4-5 minutes to sear the outside.
Slowly whisk in the chicken broth to avoid lumps, then add diced tomatoes, bay leaves, Cajun seasoning, and cayenne. Bring to a boil, then reduce heat and simmer uncovered 45 minutes, stirring occasionally.
Add the okra and simmer 20 more minutes until the gumbo has thickened and the chicken is tender.
Remove from heat, remove bay leaves, and stir in the filé powder (do not boil after adding filé, as it can turn stringy). Season with salt and pepper to taste.
Serve ladled over white rice, garnished with green onions and an extra pinch of filé powder at the table.