American
Gumbo
A Louisiana-style chicken and andouille gumbo built on a deep brown roux, the holy trinity, okra, and warm Creole seasoning. Serve it ladled over white rice with a little filé powder at the table if you like.
Ingredients
- Vegetable oil3 tbsp
- All-purpose flour3 tbsp
- Andouille sausage, sliced4 oz
- Boneless skinless chicken thighs, cut into bite-size pieces8 oz
- Yellow onion, diced1/2 cup
- Green bell pepper, diced1/2 cup
- Celery, diced1/3 cup
- Garlic, minced2 cloves
- Creole seasoning1 1/2 tsp
- Dried thyme1/4 tsp
- Bay leaf1
- Chicken stock2 1/2 cups
- Fresh or frozen sliced okra1 cup
- Worcestershire sauce1 tsp
- Hot sauce1/2 tsp, plus more to serve
- Kosher saltto taste
- Cooked long-grain white rice1 cup
- Green onions, thinly sliced2 tbsp
- Gumbo filé powderoptional, for serving
Method
- Brown the sliced andouille in a heavy pot over medium heat until its edges are crisp, then transfer it to a bowl.
- Season the chicken lightly with salt and brown it in the sausage drippings until golden on the outside, then transfer it to the bowl with the sausage.
- Add the oil to the pot, sprinkle in the flour, and cook over medium-low heat, stirring constantly, until the roux turns the color of dark chocolate, 20 to 30 minutes.
- Stir in the onion, bell pepper, and celery and cook until softened, about 6 minutes.
- Add the garlic, Creole seasoning, thyme, and bay leaf and stir for 1 minute.
- Slowly whisk in the chicken stock until the roux is fully dissolved and the gumbo is smooth.
- Return the chicken and andouille to the pot, add the okra, Worcestershire sauce, and hot sauce, and bring to a gentle simmer.
- Simmer uncovered, stirring occasionally, until the chicken is tender and the gumbo is thick and glossy, about 35 to 45 minutes.
- Taste and adjust with salt and more hot sauce, then remove the bay leaf.
- Spoon the cooked rice into bowls, ladle the gumbo over the top, and finish with green onions and a small pinch of filé powder if desired.
Common questions
Can I substitute a different sausage for andouille in gumbo?
Yes. Smoked sausage, kielbasa, or chorizo can work, but andouille gives the most classic smoky, peppery flavor. If you use a milder sausage, add a little extra Creole seasoning or hot sauce to keep the gumbo bold.
How long does the roux take, and how dark should it get?
Plan on 20 to 30 minutes over medium-low heat, stirring constantly. It should reach a dark chocolate or peanut-butter-brown color. If it smells burnt or turns black, it’s gone too far and will taste bitter.
What are the most common mistakes when making gumbo?
The biggest mistakes are rushing the roux, cooking it on too high heat, and not stirring enough. Also avoid adding stock too fast, which can make the roux clump. Keep the simmer gentle so the chicken stays tender.
How should I store leftover gumbo, and does it freeze well?
Cool it quickly, then refrigerate in airtight containers for up to 4 days. Gumbo freezes well for about 3 months. Thaw overnight in the fridge and reheat gently, adding a splash of stock if it thickens too much.
What’s the best way to serve gumbo?
Serve it hot over steamed white rice, with sliced green onions or parsley if you have them. Offer hot sauce on the side. A piece of crusty bread or cornbread is great for soaking up the broth.