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Gumbo is one of the most famous dishes in Louisiana cooking. A good one starts with a deep, dark roux and the Holy Trinity of onion, celery, and bell pepper, then simmers low and slow with smoky andouille and tender chicken until the whole house smells like Sunday.
In Louisiana, gumbo is more than a recipe. It’s a gathering dish. A big pot brings family and friends to the table, especially when the weather turns cool and football’s on. Every family has its own version, but they all agree on one thing: you can’t rush the roux.
Classic Chicken & Andouille Gumbo
Serves
6 to 8
Prep
25 min
Cook
About 2 hrs
Pot
Heavy Dutch oven
Ingredients
The roux
- ½ cup vegetable oil
- ½ cup all-purpose flour
The Holy Trinity (and the Pope)
- 1 large onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
The pot
- 1 lb andouille sausage, sliced into rounds
- 1 lb boneless chicken thighs, left whole
- 6 cups chicken broth, warmed
- 2 bay leaves
- 1 teaspoon Cajun seasoning, plus salt and black pepper to taste
- Sliced green onions and chopped parsley, for finishing
- Cooked white rice, for serving
- Filé powder, optional, for the table
Instructions
- Get everything ready first. Chop the Trinity, slice the sausage, and warm the broth before you start the roux. Once the roux gets going, you can’t walk away from it.
- Make the roux. In a heavy Dutch oven over medium to medium-low heat, whisk the oil and flour together. Stir constantly with a flat wooden spoon, scraping the bottom, for about 30 to 45 minutes, until it turns the color of dark chocolate. If you see black specks or smell it burning, start over. A burnt roux can’t be saved.
- Add the Trinity. Stir the onion, bell pepper, and celery straight into the hot roux. It will sizzle and stop the roux from getting any darker. Cook until soft, about 8 minutes, then stir in the garlic for 1 minute.
- Add the broth slowly. Pour in the warm broth a cup at a time, stirring well after each one so it stays smooth.
- Build the pot. Add the sausage, whole chicken thighs, bay leaves, Cajun seasoning, and a pinch of salt and pepper. Bring to a boil, then lower to a gentle simmer.
- Simmer low and slow. Cook uncovered for about 1 hour, stirring now and then. Skim off any oil that rises to the top.
- Shred the chicken. Lift out the chicken, shred it with two forks, and stir it back in. Simmer 15 to 30 minutes more. Remove the bay leaves, then taste and adjust the salt, pepper, and Cajun seasoning.
- Serve. Stir in the green onions and parsley. Ladle the gumbo over a scoop of rice and pass the filé at the table for anyone who wants it.
Lagniappe: the heart of gumbo is the roux
Many Louisiana cooks say the color of your roux tells the story of your gumbo. A darker roux gives a deeper, nuttier flavor, but it also thickens less, so a dark gumbo is a little thinner, and that’s how it’s supposed to be.
- Stir like you mean it. Keep the spoon moving across the whole bottom of the pot the entire time.
- Gumbo is better tomorrow. Let it cool, refrigerate overnight, and skim the fat off the top before reheating.
- Filé goes in the bowl, not the pot. Boiling filé makes it stringy, so add it just before eating.
Made this? Tell us how dark you took your roux. Leave a comment below or send us a note.
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