Ingredients:

  • 1 cup Vegetable Oil or Neutral Oil (240 ml)
  • 1 cup All-Purpose Flour, sifted (120 g)
  • 2 medium Yellow Onions, finely diced (approx. 300 g)
  • 2 stalks Celery, finely diced (approx. 100 g)
  • 1 large Green Bell Pepper, seeded and diced (approx. 150 g)
  • 4 cloves Garlic, minced
  • 2 lbs Chicken Thighs, boneless and skinless, cut into 1-inch cubes (900 g)
  • 1 lb Andouille Sausage, sliced into ½-inch rounds (450 g)
  • 8 cups Chicken Stock, low sodium (2 litres)
  • 2 cups Water (480 ml)
  • 2 tbsp Worcestershire Sauce
  • 2 tsp Dried Thyme
  • 2 Bay Leaves
  • 1 tsp Black Pepper, freshly ground
  • 1 tbsp Cajun Seasoning Blend
  • 1 (14.5 oz) can Diced Tomatoes, undrained (411 g)
  • 1 cup Okra, fresh or frozen, sliced into ½-inch pieces (optional)
  • Salt, to taste
  • 2 tbsp Fresh Parsley, chopped (for garnish)
  • 1 tbsp Gumbo File Powder (optional)
  • Cooked Long-Grain White Rice, for serving

Instructions:

  1. Prep Mise En Place: Ensure all vegetables are chopped and measured before starting the roux. This is crucial as the roux waits for no one!
  2. Make the Dark Roux: Heat the oil in the Dutch oven over medium heat. Whisk in the flour until smooth.
  3. Cook the Roux: Reduce the heat to medium-low and cook, stirring constantly and scraping the bottom, for 20 to 30 minutes. Do not leave the pot. The roux should achieve the colour of milk chocolate or peanut butter.
  4. Add the Trinity: When the roux is the correct colour, immediately add the diced onion, celery, and bell pepper (the Holy Trinity). Stir for 5–7 minutes until the vegetables soften and the residual heat of the roux is absorbed, stopping the cooking process.
  5. Add Garlic: Stir in the minced garlic for the final minute until fragrant.
  6. Sear the Meats: Add the sliced sausage to the pot and cook for 3-5 minutes, allowing it to render slightly. Add the cubed chicken thighs and cook until the chicken is lightly browned on all sides.
  7. Season and Deglaze: Sprinkle in the Cajun seasoning, thyme, pepper, and Worcestershire sauce. Stir well. Add the diced tomatoes and stir, scraping up any delicious browned bits from the bottom of the pot.
  8. Add Stock: Pour in the chicken stock and water gradually, whisking as you pour to ensure the roux fully dissolves and thickens the liquid without lumps.
  9. Bring to a Boil: Add the bay leaves and bring the gumbo to a gentle boil, then immediately reduce the heat to low.
  10. The Long Simmer: Cover partially and simmer for at least 60 minutes, stirring occasionally. This low-and-slow process is where the flavours truly meld. Skim any excess fat from the surface during this time.
  11. Check Consistency and Add Okra (If Using): After the hour, check the consistency; it should be thick but spoonable. If using okra, add it now and simmer for an additional 15 minutes, until tender.
  12. Final Seasoning: Remove the bay leaves. Taste and adjust the seasoning with salt (you will likely need more) and pepper.
  13. File Powder (Optional): If using Gumbo File Powder, remove the pot from the heat completely before stirring it in (high heat can make file slimy). Stir gently.
  14. Serve: Ladle the hot gumbo generously over a bed of fluffy white rice. Garnish with fresh parsley.