Ingredients

• 1 cup plus 1 tablespoon (250ml) canola or vegetable oil, divided
• 6 boneless, skinless chicken thighs (about 2 1/4 pounds; 1kg total)
• Kosher salt
• 1 1/2 pounds Cajun-style andouille sausage (680g; about 8 links)
• 1 cup all-purpose flour (130g)
• 2 large yellow onions (about 12 ounces; 340g each)
• 2 green bell peppers (about 7 ounces; 200g each)
• 4 large celery ribs (9 ounces; 260g total)
• 8 medium cloves garlic
• 1/4 teaspoon cayenne pepper
• Freshly ground black pepper
• 1 1/2 quarts (1.4L) homemade brown or white chicken stock or store-bought low-sodium chicken stock
• 2 dried bay leaves
• 2 large sprigs fresh thyme
• 1 pound (450g) fresh okra
• Warm rice, thinly sliced scallions, and hot sauce, for serving

Instructions

Prep

Roux

• Combine oil and flour in a large heat proof vessel (like Dutch oven or cast iron) and cook, uncovered, in an oven at 350°F (177°C) for ~4 hours, stirring every 30-60 minutes.
  • 1 cup oil
  • 1 cup flour (130g)

Chop Chop

• 1 1/2 pounds Cajun-style andouille sausage (680g; about 8 links), sliced crosswise 1/2 inch thick
• 2 large yellow onions (about 12 ounces; 340g each), cut into 1/4-inch dice
• 2 green bell peppers (about 7 ounces; 200g each), cut into 1/4-inch dice
• 4 large celery ribs (9 ounces; 260g total), cut into 1/4-inch dice
• 8 medium cloves garlic, minced

Gather Spices

• one bowl
  • garlic
  • 1/4 teaspoon cayenne pepper
  • Freshly ground black pepper
• another bowl
  • 2 dried bay leaves
  • 2 large sprigs fresh thyme
  • place stock with this bowl

Rice

• Cook some rice if you want it

Let's Cook

• Heat 1 tablespoon oil in a large Dutch oven at medium-high heat until shimmering.
• Season chicken with salt and sear until browned on both sides. Transfer it to a platter to cool, then shred it into bite-size pieces.
• Cook the andouille in the Dutch oven until lightly browned, then set aside.
• Add roux, then add onion, bell pepper, and celery, seasoning lightly with salt. Continue to stir and cook at medium-high heat until softened. If ingredients threaten to scorch, lower heat to medium.
• Stir in garlic, cayenne, and black pepper, cooking for another 2 minutes.
• Add stock, bay leaves, and thyme, then season lightly with salt. Bring to a gentle simmer and allow to cook uncovered for an hour while stirring occasionally.
• Add okra, sausage, and shredded chicken. Let it gently simmer for another hour, skimming any fat from the surface.
• Season the gumbo with salt and discard the thyme sprigs and bay leaves.
• Serve the gumbo with warm rice, sliced scallions, hot sauce

Author

This recipe originally came from Serious Eats