# What You Need:
→ Proteins
01 - 10 oz andouille sausage, sliced into rounds
02 - 14 oz boneless, skinless chicken thighs, cut into bite-sized chunks
03 - 10 oz medium shrimp, peeled and deveined (optional)
→ The Holy Trinity
04 - 1 large onion, finely chopped
05 - 1 green bell pepper, diced
06 - 2 celery stalks, diced
→ Aromatics
07 - 4 garlic cloves, minced
08 - 2 medium tomatoes, diced or 1 can diced tomatoes, drained
→ Roux Base
09 - ⅓ cup vegetable oil
10 - ⅔ cup all-purpose flour
→ Broth & Seasonings
11 - 5 cups chicken or seafood stock
12 - 2 bay leaves
13 - 1 tsp dried thyme
14 - 1–1½ tsp smoked paprika
15 - ½ tsp cayenne pepper, adjust to taste
16 - 1 tsp salt, or to taste
17 - ½ tsp freshly ground black pepper
18 - 2 tsp Worcestershire sauce
19 - 1 tsp hot sauce, optional
→ Garnishes & Serving
20 - 2 cups cooked long-grain white rice
21 - 2 scallions, thinly sliced
22 - 2 tbsp fresh parsley, chopped
23 - Filé powder, optional
# How To Make It:
01 - Slice andouille sausage into rounds, cut chicken thighs into bite-sized chunks, peel and deveine shrimp if using, chop all vegetables, and measure seasonings. Having everything ready beforehand is critical since the roux requires constant attention.
02 - In a large heavy-bottomed pot or Dutch oven, heat ⅓ cup vegetable oil over medium heat. Gradually whisk in ⅔ cup all-purpose flour, stirring constantly to prevent lumps. Continue whisking for 15–20 minutes until the mixture achieves a deep chocolate brown color, being careful not to burn it. The roux should have a nutty aroma and glossy sheen.
03 - Immediately add the chopped onion, diced bell pepper, and celery to the hot roux. Cook, stirring frequently, for approximately 5 minutes until vegetables have softened and the mixture has thickened. The vegetables will absorb some roux color.
04 - Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it brown or burn.
05 - Add the sliced andouille sausage and chicken chunks to the pot. Sauté for 5 minutes, stirring occasionally, until the chicken is lightly browned on all sides and the sausage has rendered some fat.
06 - Add the diced tomatoes, bay leaves, dried thyme, smoked paprika, cayenne pepper, salt, and black pepper. Stir well to distribute the spices evenly throughout the mixture.
07 - Gradually pour in 5 cups of chicken or seafood stock while stirring continuously to prevent lumps. Increase heat to bring the mixture to a boil, then reduce to low and simmer uncovered for 45 minutes, stirring occasionally to prevent sticking. The gumbo should thicken considerably.
08 - If using shrimp, add them during the final 10 minutes of simmering. Cook just until shrimp turn pink and opaque, approximately 3–5 minutes. Avoid overcooking to prevent tough, rubbery texture.
09 - Stir in Worcestershire sauce and hot sauce if using. Taste and adjust salt, pepper, or cayenne as needed. Remove bay leaves before serving.
10 - If desired, stir in ½–1 teaspoon filé powder off the heat to thicken and add authentic sassafras flavor. Do not boil after adding filé or the gumbo may become stringy.
11 - Ladle hot gumbo over approximately ⅓ cup cooked white rice per bowl. Garnish generously with sliced scallions and chopped fresh parsley. Pass additional hot sauce at the table.
