Ingredients:

  • 175 mL (¾ cup) Vegetable Oil or Lard
  • 175 g (1 ½ cups) All-Purpose Flour
  • 2 Large Yellow Onions, diced (Approx. 450 g)
  • 1 Green Bell Pepper, diced (Approx. 200 g)
  • 4 stalks Celery, diced (Approx. 150 g)
  • 4 cloves Garlic, minced
  • 5 L (10 cups) Chicken Stock, low sodium
  • 1 kg (2.2 lbs) Boneless, skinless Chicken Thighs, cut into 1-inch (2.5 cm) cubes
  • 450 g (1 lb) Smoked Andouille Sausage, sliced into ½-inch (1.25 cm) thick rounds
  • 1 tbsp (15 ml) Dried Thyme
  • 1 tsp (5 ml) Dried Oregano
  • 3 Bay Leaves
  • 2 tsp (10 ml) Kosher Salt (Adjust to taste)
  • 1 tsp (5 ml) Freshly Ground Black Pepper
  • ½ tsp (2.5 ml) Cayenne Pepper (Adjust for heat)
  • Cooked long-grain white rice (for serving)

Instructions:

  1. Prep the Mise en Place: Dice the chicken, slice the sausage, and dice all vegetables (The Holy Trinity and garlic). Set the vegetables aside immediately.
  2. Heat the Fat: In a heavy-bottomed Dutch oven, combine the oil/lard and flour over medium-low heat.
  3. Make the Roux: Whisk constantly, scraping the bottom edges of the pot to prevent scorching. Cook until the mixture darkens steadily. This process takes 30-45 minutes. The color should progress from peanut butter to a dark chocolate brown (the color of an old copper penny).
  4. Stop Cooking Immediately: Once the desired dark color is reached, remove the pot from the heat source.
  5. Add the Trinity: Immediately add the diced onion, celery, and bell pepper to the hot roux. Stir vigorously for 5-8 minutes until the vegetables 'sweat' down and soften, cooling the roux and halting the cooking process.
  6. Add Meats and Garlic: Push the vegetables to the side, then add the sliced sausage and chicken pieces. Sauté for 5 minutes until the chicken begins to lose its raw color. Add the minced garlic during the last minute of sautéing.
  7. Season and Deglaze: Sprinkle in the thyme, oregano, salt, pepper, and cayenne. Stir well. Pour in a small splash of the chicken stock and scrape up any brown bits stuck to the bottom of the pot (the fond).
  8. Add Liquid: Gradually pour in the remaining chicken stock, stirring constantly to ensure the roux fully dissolves and thickens the broth.
  9. Bring to a Boil, Then Simmer: Add the bay leaves. Bring the Gumbo up to a gentle boil, then immediately reduce the heat to low. Cover the pot loosely.
  10. The Slow Cook: Simmer the Gumbo for a minimum of 2 hours, stirring occasionally (every 20 minutes) to prevent sticking. A long simmer marries the flavors perfectly.
  11. Adjust Seasoning: After simmering, taste the Gumbo. Remove the bay leaves. Adjust salt, pepper, and cayenne as needed. The final product should be rich and slightly thick.
  12. Serve: Ladle the hot Gumbo over a scoop of fluffy white rice. Garnish with chopped green onions and offer Gumbo File powder or hot sauce on the side for guests to use.