Gumbo
Ingredients
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- 3/4 cup vegetable oil
- 3/4 cup all-purpose flour
- 2 cups yellow onion – chopped (~2.5 medium yellow onions)
- 1 cup celery – chopped
- 1 cup green bell pepper – chopped (~1 medium green bell pepper)
- 4 cloves garlic – minced
- 8 cups chicken stock
- 2 leaves bay leaves
- 1/2 tsp dried thyme
- 1 tsp black pepper
- 1/2 tsp cayenne pepper
- 2 tsp kosher salt
- 12 ounces andouille sausage – sliced 0.25-inch thick (~4 medium andouille sausages)
- 1 1/2 pounds chicken thighs – boneless, skinless, cut into 1.5-inch pieces
- 1/2 cup scallions – thinly sliced (~2.5 n/a green onions)
- 1/4 cup flat-leaf parsley – chopped (~0.5 n/a parsleys)
- cooked white rice – for serving
- filé powder – for serving
- hot sauce – for serving
Instructions
1. In a heavy 6–8 quart Dutch oven over medium-low heat, whisk together the vegetable oil and all-purpose flour until smooth, then cook, stirring constantly with a flat wooden spoon, until the roux turns the color of dark chocolate, 30–45 minutes; adjust heat to keep it deeply browned but not burnt.
2. Stir in the yellow onion, celery, and green bell pepper; cook until softened and glossy, 5–7 minutes. Add the garlic and cook 1 minute until fragrant.
3. Gradually whisk in the chicken stock until smooth. Add the bay leaves, dried thyme, black pepper, cayenne pepper, and kosher salt. Bring to a gentle boil, then reduce to a simmer.
4. Add the andouille sausage and the chicken thighs. Simmer uncovered, stirring occasionally and skimming any fat that rises, until the chicken is tender and the liquid lightly coats a spoon, 45–60 minutes.
5. Turn off the heat and stir in the scallions and flat-leaf parsley. Let the pot rest 10 minutes to settle.
6. To serve, spoon the gumbo over cooked white rice and pass filé powder and hot sauce at the table so each person can season to taste.
Gumbo is a rich, savory stew from Louisiana that layers a deep, toasted roux with the holy trinity of onion, celery, and bell pepper. It’s intensely aromatic, full-bodied, and lightly thickened so it clings to rice without feeling heavy. Spicy and smoky andouille sausage and tender chicken bring hearty texture, while fresh scallions and parsley brighten the finish. Served over white rice with filé powder and hot sauce at the table, it’s warming, communal, and endlessly satisfying.
Gumbo’s story reflects the meeting of cultures in the Gulf South—West African, Native Choctaw, French, and Spanish influences all shaped it. The dish’s name likely links to West African words for okra, and Choctaw filé (ground sassafras leaves) has long been used as a thickener. Over time, Creole and Cajun traditions developed many styles: roux-based versions, okra-thickened gumbos, and filé-enriched bowls, featuring poultry, sausage, seafood, or game. Despite its variations, a dark roux and the trinity remain foundational in many households across Louisiana.