A rich Louisiana stew with chicken, andouille, okra, and vegetables in a dark roux broth.
# Ingredient List:
→ Proteins
01 - 12 ounces boneless, skinless chicken thighs, cut into bite-size pieces
02 - 8 ounces smoked andouille sausage, sliced
→ Vegetables
03 - 9 ounces fresh or frozen okra, sliced
04 - 1 large onion, chopped
05 - 1 green bell pepper, chopped
06 - 2 celery stalks, chopped
07 - 3 cloves garlic, minced
08 - 2 tomatoes, diced or 14 ounces canned diced tomatoes, drained
09 - 2 spring onions, sliced (for garnish)
10 - 2 tablespoons fresh parsley, chopped (for garnish)
→ Roux
11 - ½ cup all-purpose flour
12 - ¼ cup vegetable oil
→ Liquids & Seasonings
13 - 6 cups chicken stock
14 - 2 bay leaves
15 - 1 teaspoon dried thyme
16 - 1 teaspoon smoked paprika
17 - ½ teaspoon cayenne pepper, adjust to taste
18 - Salt and black pepper, to taste
19 - 1 teaspoon Worcestershire sauce
20 - Hot sauce, optional and to taste
→ Optional
21 - Cooked white rice, for serving
22 - Filé powder, for thickening and flavor, optional
# Directions:
01 - Heat vegetable oil in a large heavy-bottomed pot over medium heat. Gradually whisk in flour, stirring constantly until the mixture turns a deep chocolate brown, about 15 to 20 minutes. Avoid burning.
02 - Add chopped onion, bell pepper, and celery to the roux. Cook for 3 to 4 minutes until softened. Stir in minced garlic and cook for an additional minute.
03 - Add sliced sausage and chicken pieces to the pot. Sauté for 5 minutes until chicken lightly browns.
04 - Stir in sliced okra and cook for another 3 to 4 minutes.
05 - Add diced tomatoes, chicken stock, bay leaves, thyme, smoked paprika, cayenne pepper, Worcestershire sauce, salt, and black pepper. Bring to a boil, then reduce heat to low and simmer uncovered for 45 to 50 minutes, stirring occasionally.
06 - Remove bay leaves. Taste and adjust seasoning if necessary. For thicker consistency, sprinkle filé powder off the heat and stir gently.
07 - Ladle the gumbo over cooked white rice. Garnish with sliced spring onions and chopped parsley. Add hot sauce as desired.
