# What You Need:
→ Proteins
01 - 10 oz andouille sausage, sliced into rounds
02 - 14 oz boneless, skinless chicken thighs, cut into 2-inch chunks
03 - 10 oz medium shrimp, peeled and deveined
→ The Holy Trinity Vegetables
04 - 1 large yellow onion, finely chopped
05 - 1 green bell pepper, diced small
06 - 2 celery stalks, diced
07 - 4 garlic cloves, minced
08 - 2 medium ripe tomatoes, diced
→ Roux Base
09 - ⅓ cup vegetable oil
10 - ⅔ cup all-purpose flour
→ Broth & Seasonings
11 - 5 cups chicken or seafood stock
12 - 2 dried bay leaves
13 - 1 tsp dried thyme
14 - 1½ tsp smoked paprika
15 - ½ tsp cayenne pepper, plus more to taste
16 - 1 tsp kosher salt, plus more to taste
17 - ½ tsp freshly ground black pepper
18 - 2 tbsp Worcestershire sauce
19 - 1 tsp hot sauce
→ For Serving
20 - 2 cups cooked long-grain white rice
21 - 2 scallions, thinly sliced
22 - 2 tbsp fresh flat-leaf parsley, chopped
23 - Filé powder (ground sassafras leaves)
# Directions:
01 - Prepare all ingredients before beginning. Slice the sausage into rounds, cut chicken into 2-inch chunks, peel and devein shrimp, chop all vegetables, and measure spices. The roux process requires undivided attention.
02 - In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat. Gradually whisk in the flour, stirring constantly to incorporate. Continue stirring for 15 to 20 minutes until the roux reaches a deep chocolate brown color, being careful not to burn it. The roux should have a nutty aroma and smooth consistency.
03 - Immediately add the chopped onion, bell pepper, and celery to the hot roux. Cook, stirring frequently, for approximately 5 minutes until vegetables have softened and the mixture has darkened further. This step builds the foundational flavor base.
04 - Stir in the minced garlic and cook for 1 minute until fragrant. Add the sliced andouille sausage and chicken chunks. Sauté for 5 minutes, stirring occasionally, until the chicken is lightly browned on all sides and the sausage has rendered some fat.
05 - Add the diced tomatoes, bay leaves, dried thyme, smoked paprika, cayenne pepper, salt, and black pepper. Stir well to distribute the spices evenly and cook for 2 minutes to bloom the spices.
06 - Gradually pour in the chicken or seafood stock while stirring continuously to prevent lumps from forming. Increase heat to bring the mixture to a boil, then reduce to low. Simmer uncovered for 45 minutes, stirring occasionally to prevent sticking. The gumbo should thicken noticeably.
07 - Add the shrimp during the final 10 minutes of simmering. Cook just until pink and opaque, about 3 to 5 minutes. Stir in the Worcestershire sauce and hot sauce. Taste and adjust seasoning with additional salt, cayenne, or hot sauce as desired.
08 - Remove the pot from heat. If using filé powder, stir in ½ to 1 teaspoon now to thicken the gumbo further and add its distinctive earthy flavor. Let the gumbo rest for 5 minutes to allow flavors to meld.
09 - Ladle the hot gumbo over mounds of fluffy cooked white rice in shallow bowls. Garnish generously with sliced scallions and chopped fresh parsley. Serve with additional hot sauce on the side and pass filé powder at the table for those who prefer extra thickening.
