Authentic Louisiana Gumbo
A rich, flavorful gumbo with chicken, sausage, and okra, served over rice.
30 mins
Prep Time
2 hours
Cook Time
6
Servings
Ingredients
- 1 lb chicken thighs, boneless and skinless
- 1 lb andouille sausage, sliced
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 large onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 lb okra, sliced
- 6 cups chicken stock
- 1 can (14.5 oz) diced tomatoes
- 2 bay leaves
- 1 tsp thyme
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- Salt and black pepper to taste
- Cooked white rice, for serving
- Fresh parsley, chopped (for garnish)
Nutrition Facts
Share this Recipe
Instructions
Prepare the roux: In a large pot or Dutch oven, heat the vegetable oil over medium heat. Gradually whisk in the flour. Cook, stirring constantly, until the roux turns a dark chocolate color (about 20-30 minutes). Be careful not to burn it.
Sauté the vegetables: Add the diced onion, bell pepper, and celery (the 'holy trinity') to the roux. Cook for 5-7 minutes until softened. Stir in the minced garlic and cook for another minute.
Brown the meats: Push the vegetables to one side and add the chicken thighs. Brown on both sides, then add the sliced sausage. Cook for another 2-3 minutes.
Add liquids and seasonings: Pour in the chicken stock and diced tomatoes. Add the bay leaves, thyme, paprika, cayenne, salt, and black pepper. Stir well to combine.
Simmer the gumbo: Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally.
Add okra: Stir in the sliced okra and continue simmering uncovered for another 30 minutes. The gumbo should thicken slightly.
Adjust seasoning: Taste and adjust salt, pepper, or spices as needed. Remove bay leaves before serving.
Serve: Ladle the gumbo over cooked white rice in bowls. Garnish with chopped fresh parsley.
Chef's Tips
- Roux Tip: The darker the roux, the richer the flavor, but be patient - rushing can lead to burning.
- Okra Tip: If you prefer less slimy okra, you can sauté it separately before adding to the gumbo.
- Seafood Variation: Add shrimp or crab in the last 10 minutes of cooking for seafood gumbo.
- Make Ahead: Gumbo tastes even better the next day as flavors meld.
- Freezing: Gumbo freezes well for up to 3 months.
- Traditional Touch: Serve with filé powder on the side for authentic flavor.
