Chicken and Andouille Sausage Gumbo

1. 1
   prep

   Prep all vegetables and proteins.

   1.Dice 2 large onions, 1 green bell pepper, and 3 celery stalks into uniform pieces.

   2.Mince 4 garlic cloves and slice 3 green onions for garnish.

   3.Cut 600g chicken thighs into bite-sized pieces and slice 300g andouille sausage into half-moons.

   TIPUniform cuts help everything cook evenly and look great in the finished gumbo.
2. 2
   fry · ~5 min

   Brown the andouille sausage.

   1.Heat the large heavy pot over medium heat.

   2.Add the sliced andouille sausage and cook until browned and fat renders (4-5 min).

   3.Remove sausage with a slotted spoon and set aside, leaving rendered fat in pot.

   TIPDon't crowd the sausage — letting it brown deeply builds the flavor base.
3. 3
   fry · ~25 min

   Make the dark roux.

   1.Add 0.5 cup oil and 0.5 cup flour to the pot over medium heat.

   2.Stir constantly with a wooden spoon until the roux turns deep chocolate brown (20-25 min).

   3.Watch closely — it should smell nutty, never burnt.

   TIPNever stop stirring. A dark roux can burn in seconds — stay focused and keep it moving.
4. 4
   saute · ~9 min

   Sauté the holy trinity and garlic.

   1.Immediately add diced onion, bell pepper, and celery to the hot roux.

   2.Stir and cook until vegetables soften (6-8 min).

   3.Add minced garlic and cook until fragrant (1 min).

   TIPThe vegetables stop the roux from darkening further — move fast after roux is done.
5. 5
   simmer · ~8 min

   Build the gumbo base.

   1.Add 6 cups water, 2 bay leaves, 1 tsp dried thyme, 1 tsp smoked paprika, 1 pinch cayenne, 1 pinch black pepper, 0.5 tsp salt, and 1 tbsp worcestershire sauce.

   2.Stir in the browned andouille sausage and raw chicken thigh pieces.

   3.Bring to a boil, then reduce heat to low.
6. 6
   simmer · ~70 min

   Simmer the gumbo until rich and thickened.

   1.Simmer uncovered on low heat for 60-75 minutes, stirring occasionally.

   2.Skim any excess oil that rises to the surface.

   3.Taste and adjust salt near the end of cooking.

   TIPLong, low simmering deepens flavor. The gumbo is ready when it coats the back of a spoon.
7. 7
   steam · ~20 min

   Steam the white rice.

   1.Cook 2 cups white rice with 4 cups water according to package instructions.

   2.Fluff with a fork and keep warm.
8. 8
   assemble

   Assemble bowls and serve.

   1.Spoon a generous cup of steamed rice into each bowl.

   2.Ladle hot gumbo over the rice.

   3.Sprinkle with filé powder and sliced green onions at the table.

   TIPNever add filé powder while the gumbo is still boiling — it gets stringy from high heat.

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