A rich Louisiana dish with chicken, smoky sausage, okra, and a deep roux base.
# What You'll Need:
→ Proteins
01 - 12 oz boneless, skinless chicken thighs, cut into bite-size pieces
02 - 8 oz smoked andouille sausage, sliced
→ Vegetables
03 - 9 oz 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 oz canned diced tomatoes, drained
09 - 2 spring onions, sliced (for garnish)
10 - 2 tbsp fresh parsley, chopped (for garnish)
→ Roux
11 - 1/2 cup all-purpose flour
12 - 1/4 cup vegetable oil
→ Liquids & Seasonings
13 - 6 cups chicken stock
14 - 2 bay leaves
15 - 1 tsp dried thyme
16 - 1 tsp smoked paprika
17 - 1/2 tsp cayenne pepper (adjust to taste)
18 - Salt and black pepper, to taste
19 - 1 tsp Worcestershire sauce
20 - Hot sauce, to taste (optional)
→ Optional
21 - Cooked white rice, for serving
22 - Filé powder, for thickening and flavor (optional)
# How-To Steps:
01 - Heat vegetable oil in a large heavy-bottomed pot over medium heat. Whisk in flour continuously and cook until the mixture turns deep chocolate brown, about 15 to 20 minutes, taking care not to burn.
02 - Add chopped onion, green bell pepper, and celery to the roux. Sauté for 3 to 4 minutes until softened, then stir in minced garlic and cook for an additional minute.
03 - Incorporate sliced sausage and chicken pieces into the pot. Sauté for 5 minutes until chicken is lightly browned.
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 and simmer uncovered for 45 to 50 minutes, stirring occasionally.
06 - Remove bay leaves. Adjust seasoning to taste. For a thicker texture, sprinkle filé powder off the heat if using.
07 - Serve gumbo hot over cooked white rice. Garnish with sliced spring onions and chopped parsley. Add hot sauce as desired.
