Louisiana Gumbo
Instructions
- 1
Season chicken pieces with salt and pepper. In a large heavy-bottomed pot or Dutch oven, heat 2 tablespoons of oil over medium-high heat. Brown chicken pieces on all sides, about 5-7 minutes. Remove and set aside.
- 2
Add andouille sausage to the pot and cook until browned, about 5 minutes. Remove and set aside with the chicken.
- 3
Make the roux: Add remaining oil to the pot. Once hot, gradually whisk in flour. Cook, stirring constantly, for 15-20 minutes until the roux turns a dark chocolate brown color. Be patient and don't rush this step - it's crucial for authentic flavor.
- 4
Add the onion, celery, and bell pepper (the holy trinity) to the roux. Cook for 5-7 minutes until vegetables soften, stirring frequently.
- 5
Add garlic and cook for another minute until fragrant.
- 6
Slowly add the chicken stock, whisking constantly to prevent lumps. The mixture will bubble and steam vigorously at first.
- 7
Add bay leaves, thyme, oregano, cayenne pepper, smoked paprika, and hot sauce. Bring to a boil, then reduce heat to low and simmer.
- 8
Return the chicken and sausage to the pot. Simmer partially covered for 1 hour, stirring occasionally.
- 9
Add the okra and continue simmering for another 30 minutes.
- 10
Add the shrimp and cook for 5-7 minutes until they turn pink and are cooked through. Taste and adjust seasoning with salt and pepper.
- 11
Remove bay leaves. Stir in most of the green onions and parsley, reserving some for garnish.
- 12
Serve over white rice in bowls, garnished with remaining green onions and parsley.
Chef's Note
"This gumbo brings the soul of Louisiana right to your kitchen—don't be intimidated by the steps, as each one builds incredible layers of flavor. Serve it over rice with extra hot sauce on the side, and remember: a good roux takes patience but transforms everything."
