Gumbo
A rich, dark, and complex stew with chicken, sausage, and shrimp.
Contains common allergens
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Instructions
- 1
Make the Dark Roux (Crucial Step): In a large, heavy-bottomed Dutch oven, heat the oil over medium heat. Whisk in the flour. Stir continuously and relentlessly for 30 to 45 minutes until the roux turns the color of dark chocolate. Do not walk away; if it burns, you must start over.
- 2
Add the Holy Trinity: Immediately stop the roux from darkening further by stirring in the diced onion, bell pepper, and celery. The mixture will sizzle and steam. Cook, stirring frequently, for 8-10 minutes until the vegetables soften. Add the garlic and cook for 1 minute.
- 3
Build the Stew: Slowly whisk in the chicken broth to prevent lumps. Add the chopped chicken thighs, sliced andouille sausage, Cajun seasoning, and bay leaves.
- 4
Simmer: Bring the gumbo to a boil, then reduce the heat to low. Skim any fat that rises to the surface. Cover and simmer gently for 1.5 to 2 hours to allow the flavors to meld and the chicken to become tender.
- 5
Add the Seafood: About 10 minutes before serving, stir in the peeled shrimp. Cook just until the shrimp turn pink and opaque. Overcooking will make them rubbery.
- 6
Serve: Remove the bay leaves. Taste and adjust seasoning. Ladle the hot gumbo over scoops of cooked white rice in shallow bowls. Garnish heavily with sliced green onions.
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