A rich, flavorful Louisiana gumbo with tender chicken, smoky andouille, and a dark roux. Served over rice, this is soul-warming Southern comfort.
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Make the roux: In a large Dutch oven over medium heat, combine oil and flour. Stir constantly for 20-30 minutes until roux is dark brown (color of chocolate). This is crucial! Don't burn it.
Immediately add onions, bell peppers, and celery (the "holy trinity"). Cook, stirring, until softened, about 8 minutes.
Add garlic and cook until fragrant, 1 minute.
Add chicken pieces and sausage. Cook until chicken is no longer pink on outside, about 5 minutes.
Gradually whisk in chicken stock, scraping up any browned bits. Add bay leaves, Cajun seasoning, thyme, Worcestershire, and hot sauce.
Bring to a boil, then reduce heat to low. Simmer, uncovered, for 1.5 hours, stirring occasionally.
If using okra, add it in the last 30 minutes of cooking.
Remove from heat. Remove bay leaves. Stir in file powder (never boil after adding file).
Serve over white rice in bowls, garnished with sliced green onions.