Louisiana Gumbo

About This Recipe

Gumbo is the defining pot of Louisiana cooking, a deep, dark stew that begins with a roux of flour and oil stirred patiently to the color of milk chocolate, then built up with the trinity of onion, celery, and bell pepper, stock, andouille sausage, and chicken or seafood. The roux is everything: too light and the gumbo tastes flat, burnt and the whole pot is lost. This version works because the roux is taken slowly to a true dark brown, the sausage is browned for fond, and the gumbo simmers long enough for the flavors to fuse before being ladled over rice. File powder or okra, never both traditionally, provides the final thickening.

Ingredients

Serves 4

• 0.75 cupvegetable oil
• 0.75 cupall-purpose flour
• 1 largeyellow onion(diced)
• 3 stalkscelery(diced)
• 1 largegreen bell pepper(diced)
• 4 clovesgarlic(minced)
• 12 ozandouille sausage(sliced into rounds and browned)
• 1.5 lbsbone-in chicken thighs
• 6 cupschicken stock(warm)
• 2 tspCreole seasoning
• 2 tspdried thyme
• 2bay leaves
• 0.5 tspcayenne pepper
• 1 tspfilé powder(added at the table, not in the pot)
• 4scallions(sliced, for garnish)

Instructions

1. 1

   Prepare

   Make the roux: whisk equal parts oil and flour in a heavy pot over medium heat, stirring constantly for 20 to 30 minutes until it reaches a deep chocolate brown. Lower the heat the moment you smell any sharpness.

   If you see black specks or smell burning, throw the roux out and start over; a scorched roux cannot be rescued.

2. 2

   Cook

   Stir the chopped onion, celery, and bell pepper directly into the hot roux; the vegetables halt the browning and sizzle for 5 minutes until soft. Add garlic, thyme, bay leaves, and cayenne and cook 1 minute more.

3. 3

   Combine

   Whisk in warm chicken stock gradually so the roux dissolves smoothly, then add browned andouille and chicken thighs. Simmer uncovered at a lazy bubble for at least 1 hour, skimming fat from the surface occasionally.

   Warm stock incorporates into roux without clumping; cold stock can seize it.

4. 4

   Serve

   Shred the chicken back into the pot, season with salt and hot sauce, and stir in sliced scallions. Serve over white rice with file powder at the table for anyone who wants it.

Variations

• •

  Make seafood gumbo by finishing with shrimp, crab, and oysters in the last 10 minutes of simmering.

• •

  Add sliced okra with the trinity for okra gumbo, and skip the file powder.

• •

  Try gumbo z'herbes, the Lenten green gumbo made with a mix of braised greens.

• •

  Use smoked turkey legs in place of chicken for a deeper smoked flavor with the andouille.

Storage

Gumbo refrigerates beautifully for up to 4 days and tastes better on day two; store the rice separately so it does not soak up the broth. It freezes for 3 months, though add seafood fresh when reheating rather than freezing it in the pot.

Frequently Asked Questions