Ingredients
For the Roux:
1/2 cup vegetable oil
1/2 cup all-purpose flour
For the Gumbo:
1 large onion, diced
1 bell pepper, diced
2 celery stalks, diced
4 cloves garlic, minced
1 lb andouille sausage, sliced
1 lb chicken thighs, boneless and skinless, diced
6 cups chicken broth
1 can (14.5 oz) diced tomatoes, with juices
2 cups okra, sliced (fresh or frozen)
2 bay leaves
1 tbsp Worcestershire sauce
1 tbsp hot sauce (optional)
1 tbsp Cajun seasoning (or to taste)
Salt and pepper to taste
1 cup green onions, chopped (for garnish)
1/4 cup fresh parsley, chopped (for garnish)
Cooked white rice (for serving)
Execution
Make the Roux
In a large heavy pot or Dutch oven, heat the vegetable oil over medium heat. Gradually whisk in the flour to make a roux. Cook, stirring constantly, for about 20-30 minutes, or until the roux is a deep brown color, similar to chocolate. Be careful not to burn it!
Sauté the Vegetables
Once the roux is ready, add the diced onion, bell pepper, celery, and garlic. Sauté for about 5 minutes until the vegetables are soft and fragrant.
Add the Meats
Stir in the sliced andouille sausage and diced chicken thighs. Cook for another 5-7 minutes until the chicken is browned.
Add Broth and Seasonings
Pour in the chicken broth and diced tomatoes, followed by the okra, bay leaves, Worcestershire sauce, hot sauce (if using), Cajun seasoning, salt, and pepper. Stir to combine.
Simmer
Bring the gumbo to a boil, then reduce the heat to low. Cover and let it simmer for about 1 hour, stirring occasionally. This allows the flavors to meld and the gumbo to thicken.
Serve
Remove the bay leaves before serving. Ladle the gumbo into bowls over a scoop of cooked white rice. Garnish with chopped green onions and parsley.
Additional tips
- Seafood Gumbo: For a seafood twist, replace the chicken with shrimp and/or crab meat. Add them during the last 5-10 minutes of cooking to avoid overcooking.
- Vegetarian Option: Replace the meats with hearty vegetables (like bell peppers and mushrooms) and use vegetable broth for a delicious vegetarian gumbo.
- Make it Spicy: Adjust the amount of hot sauce and Cajun seasoning to suit your spice preference.
- Serving Suggestions: Gumbo is traditionally served with crusty French bread or cornbread for soaking up the delicious broth.
