Ingredients:

  • ½ cup (113g) unsalted butter
  • ¾ cup (90g) all-purpose flour
  • 1 tablespoon (15ml) vegetable oil
  • 1 large yellow onion, chopped (about 1 cup/150g)
  • 2 stalks celery, chopped (about 1 cup/120g)
  • 1 green bell pepper, chopped (about 1 cup/150g)
  • 4 cloves garlic, minced
  • 1 teaspoon (5ml) dried thyme
  • 1 teaspoon (5ml) dried oregano
  • ½ teaspoon (2.5ml) cayenne pepper (adjust to taste)
  • 8 cups (1.9L) chicken broth
  • 1 pound (454g) boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 pound (454g) Andouille sausage, sliced (optional, can substitute with other smoked sausage)
  • 1 bay leaf
  • 1 teaspoon (5ml) salt, or to taste
  • ½ teaspoon (2.5ml) black pepper, or to taste
  • 1/4 cup (50g) chopped fresh parsley, for garnish
  • Cooked white rice, for serving

Instructions:

  1. Make the Roux: Melt butter in the pot over medium heat. Gradually whisk in flour, stirring constantly until the mixture turns a dark reddish-brown (peanut butter color). This will take about 20-30 minutes.
  2. Sauté the Vegetables: Add vegetable oil to the pot with the roux. Add onion, celery, and bell pepper. Sauté until softened, about 8-10 minutes.
  3. Add Aromatics and Seasonings: Stir in garlic, thyme, oregano, and cayenne pepper. Cook for 1 minute more.
  4. Build the Gumbo: Gradually whisk in chicken broth, scraping up any browned bits from the bottom of the pot. Add chicken, sausage (if using), bay leaf, salt, and pepper.
  5. Simmer: Bring the gumbo to a simmer, then reduce heat to low, cover, and cook for at least 1.5 hours, or up to 2 hours, stirring occasionally.
  6. Adjust Seasoning: Remove bay leaf. Taste and adjust seasoning with salt and pepper as needed.
  7. Serve: Ladle gumbo over cooked white rice and garnish with fresh parsley. Enjoy this delicious chicken gumbo recipe.