Classic Louisiana Gumbo

Instructions

1. 1

   Heat the Vegetable Oil in a large Dutch Oven or heavy-bottomed Pot over medium heat. Once shimmering, whisk in the All-Purpose Flour until smooth. Switch to a Wooden Spoon or heat-safe Spatula.

2. 2

   Cook the roux, stirring constantly and scraping the bottom of the Pot, for 25–35 minutes. You're aiming for a deep chocolate-brown color — like dark milk chocolate or a copper penny. Don't rush this step and don't walk away. If it smells burnt, reduce the heat.

3. 3

   Once the roux is dark and fragrant, immediately add the diced Yellow Onion, Green Bell Pepper, and Celery. The vegetables will sizzle dramatically — this is normal. Stir vigorously to coat everything in the roux and stop the cooking. Cook, stirring frequently, for 6–8 minutes until the vegetables soften.

4. 4

   Add the minced Garlic and cook for 1 more minute, stirring constantly, until fragrant.

5. 5

   Add the sliced Andouille Sausage to the Pot and stir to combine. Cook for 3–4 minutes to lightly brown the sausage and render some of its fat into the base.

6. 6

   Add the Chicken Thighs, all of the spice blend ingredients (Cajun Seasoning, Paprika, Thyme, Oregano, Black Pepper, Cayenne Pepper, Kosher Salt, Worcestershire Sauce, and Bay Leaves), and stir well to coat everything evenly.

7. 7

   Pour in the Chicken Broth and add the Tomatoes with their juices. Stir well, scraping up any bits from the bottom of the Pot. Bring to a boil over high heat, then reduce to a gentle simmer.

8. 8

   Simmer uncovered for 40–45 minutes, stirring occasionally, until the Chicken Thighs are very tender and the gumbo has thickened and deepened in flavor. Skim any excess fat or foam from the surface as needed.

9. 9

   Stir in the Okra and cook for 10 minutes. The Okra adds both flavor and natural thickening to the gumbo.

10. 10

    Add the Shrimp and stir to submerge. Cook for 3–5 minutes, just until the Shrimp are pink and cooked through. Do not overcook. Remove and discard the Bay Leaves. Taste and adjust Kosher Salt, Black Pepper, and Cayenne Pepper as needed.

11. 11

    To serve, place a scoop of cooked Long-Grain White Rice in the center of a wide, shallow Bowl. Ladle the gumbo generously around and over the Long-Grain White Rice. Garnish with sliced Green Onions, fresh Parsley, and a small pinch of File Powder if using. Serve immediately.

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