Chicken Gumbo

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A classic Louisiana stew built on a deep chocolate-colored roux, the holy trinity of aromatics, andouille sausage, and tender chicken. Served over steamed rice, it is the soul of New Orleans home cooking.

Nutrition Facts

Per serving (estimated)

• 780 kcalCalories
• 48 gFat
• 11 gSaturated Fat
• 52 gCarbs
• 6 gFiber
• 8 gSugar
• 42 gProtein
• 1480 mgSodium
• 880 mgPotassium
• 120 mgCalcium
• 6 mgIron
• 32 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the Dark Roux

• 3/4 cup vegetable oil
• 3/4 cup all-purpose flour

For the Holy Trinity and Aromatics

• 2 cups diced yellow onion (about 2 medium)
• 1 1/2 cups diced green bell pepper (about 1 large)
• 1 1/2 cups diced celery (about 4 ribs)
• 6 cloves garlic, minced
• 1 (14 oz) package andouille sausage, sliced into 1/4-inch rounds
• 2 lbs boneless skinless chicken thighs, cut into 1 1/2-inch chunks

For the Stew

• 8 cups low-sodium chicken stock
• 1 (14.5 oz) can diced tomatoes with their juice
• 2 bay leaves
• 1 tbsp smoked paprika
• 1 tbsp Creole seasoning (such as Tony Chachere's)
• 1 tsp dried thyme
• 1 tsp cayenne pepper
• Salt and freshly ground black pepper, to taste

For Finishing and Serving

• 1 lb frozen sliced okra, thawed
• 2 tsp filé powder (ground sassafras leaves)
• 1/3 cup chopped fresh flat-leaf parsley
• 4 green onions, thinly sliced
• Cooked long-grain white rice, for serving
• Louisiana-style hot sauce, for serving

Directions

1. Make the roux: Heat the oil in a heavy 7-quart Dutch oven over medium heat until shimmering. Whisk in the flour and cook, whisking constantly, for 18 to 25 minutes until the roux turns the color of dark chocolate. Do not let it burn; lower the heat if it smells acrid.
2. Add the holy trinity: Stir in the onion, bell pepper, and celery directly into the hot roux. Cook 6 to 8 minutes, stirring often, until softened. Add the garlic and cook 1 minute more.
3. Brown the proteins: Push the vegetables to the side, add the andouille, and sear 3 minutes until lightly caramelized. Add the chicken and cook 5 minutes, stirring, until the pieces turn white on all sides.
4. Build the stew: Pour in the chicken stock, scraping up every browned bit on the bottom of the pot. Add the diced tomatoes, bay leaves, smoked paprika, Creole seasoning, thyme, cayenne, 1 1/2 teaspoons salt, and 1 teaspoon black pepper. Stir well.
5. Simmer: Bring to a boil, reduce the heat to low, and simmer uncovered for 35 to 40 minutes, stirring occasionally, until the chicken is fork-tender and the stew has thickened slightly.
6. Add the okra: Stir in the thawed okra and continue to simmer 10 minutes more. The okra will release a silky thickness that helps bind the gumbo.
7. Finish: Remove from the heat. Off the heat, sprinkle the filé powder over the surface and stir gently; never boil gumbo after adding filé or it turns stringy. Stir in the parsley and green onions.
8. Serve: Ladle the gumbo over mounds of hot rice in deep bowls. Pass hot sauce at the table and offer crusty French bread on the side.

Cook’s Notes

• Stir the roux with a flat-bottomed wooden spoon or whisk in steady figure-eights; scraping the bottom continuously prevents scorching that ruins the flavor.
• If the roux is taking too long, raise the heat slightly, but never walk away; it can go from perfect to burnt in under 30 seconds.
• For deeper flavor, make the gumbo a day ahead and refrigerate overnight; the fat will rise and solidify for easy removal, and the spices will mellow beautifully.
• Traditional gumbo filé is optional but adds an earthy, rooty note; if you can't find it, a splash of lemon juice at the table offers a similar brightness.
• Serve with potato salad on the side the way they do in southern Louisiana; the cool, creamy contrast is the classic pairing.

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