Chicken and Sausage Gumbo

1. 1
   prep · ~15 min

   Prep all the vegetables and proteins.

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

   2.Mince 4 garlic cloves and set aside.

   3.Slice 300g andouille sausage into rounds and cut 400g chicken breast into bite-sized pieces.

   4.Slice 200g okra into rounds and dice 2 medium tomatoes.

   5.Slice 3 green onions and chop fresh parsley for garnish.
2. 2
   fry · ~25 min

   Make the dark roux — the heart of the gumbo.

   1.Heat 0.5 cup vegetable oil in a heavy-bottomed pot over medium heat.

   2.Gradually whisk in 0.5 cup all-purpose flour until smooth.

   3.Stir constantly with a wooden spoon for 20-25 minutes until the roux turns the color of dark peanut butter or milk chocolate.

   4.Watch carefully — if black specks appear, the roux has burned and you must start over.

   TIPDon't rush the roux. Stir continuously and keep the heat steady — the roux should darken gradually, not scorch.
3. 3
   saute · ~10 min

   Sauté the holy trinity and sausage in the roux.

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

   2.Cook for 5-7 minutes until the vegetables soften and become translucent.

   3.Add minced garlic and sliced andouille sausage, stirring for another 2-3 minutes until fragrant.
4. 4
   simmer · ~5 min

   Build the gumbo and bring to a simmer.

   1.Pour in 4 cups water gradually while stirring to incorporate the roux smoothly.

   2.Add diced tomatoes, sliced okra, 2 bay leaves, 1 tsp smoked paprika, 1 tsp dried thyme, 0.5 tsp dried oregano, 1 pinch cayenne, and 1 pinch black pepper.

   3.Add chicken pieces and 0.5 tsp salt, then stir everything together.

   4.Bring the gumbo to a boil, then reduce heat to low.

   TIPAdd the water slowly at first while stirring to prevent lumps from forming.
5. 5
   simmer · ~45 min

   Simmer low and slow to meld the flavors.

   1.Cover partially with a lid and simmer on low heat for 45 minutes.

   2.Stir occasionally to prevent sticking and skim off any foam that rises to the surface.

   3.The gumbo is ready when the chicken is tender, the okra has softened, and the stew has thickened nicely.

   TIPKeep the heat low enough that the gumbo barely bubbles — a gentle simmer extracts maximum flavor without breaking down the chicken.
6. 6
   garnish · ~1 min

   Finish and serve.

   1.Remove bay leaves and taste the gumbo, adjusting salt and cayenne if needed.

   2.Ladle into bowls over steamed rice.

   3.Generously top with sliced green onions and chopped fresh parsley.

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