Ingredients:

  • 1 cup (125g) all-purpose flour
  • ¾ cup (170ml) vegetable oil
  • 1 large onion, chopped (approx. 200g)
  • 1 green bell pepper, chopped (approx. 150g)
  • 2 stalks celery, chopped (approx. 100g)
  • 4 cloves garlic, minced
  • 1 pound (450g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 pound (450g) andouille sausage, sliced
  • 8 cups (1.9 liters) chicken broth
  • 1 (14.5 ounce/411g) can diced tomatoes, undrained
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • ½ teaspoon cayenne pepper (or more, to taste)
  • 1 bay leaf
  • Salt and freshly ground black pepper to taste
  • 2 cups (approx. 400g) cooked white rice, for serving
  • Chopped fresh parsley, for garnish (optional)
  • Optional Hot Sauce

Instructions:

  1. Heat the oil in a large pot over medium heat. Gradually whisk in the flour, ensuring no lumps form.
  2. Reduce heat to medium-low and cook, stirring constantly, until the roux is a deep, chocolate-brown color (30-45 minutes). Be patient, and don't burn it!
  3. Add the onion, bell pepper, and celery to the pot with the roux. Cook, stirring occasionally, until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.
  4. Add the chicken and sausage to the pot and cook until the chicken is browned, about 5-7 minutes. This is the key to a perfect chicken gumbo.
  5. Gradually pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Add the diced tomatoes, thyme, oregano, cayenne pepper, bay leaf, salt, and pepper.
  6. Bring the gumbo to a simmer, then reduce the heat to low, cover, and cook for at least 1 hour, or up to 2 hours, stirring occasionally. The longer it simmers, the more the flavors will meld.
  7. Taste and adjust seasoning as needed. Remove the bay leaf before serving.
  8. Ladle the gumbo over cooked white rice. Garnish with chopped parsley, if desired. Serve hot, and maybe with a dash of your favorite hot sauce!