Ingredients:

  • 1 cup (125g) all-purpose flour
  • ¾ cup (170g) vegetable oil
  • 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 lb (450g) Andouille sausage, sliced
  • 1 large yellow onion, chopped (approximately 1 cup)
  • 2 stalks celery, chopped (approximately ½ cup)
  • 1 green bell pepper, chopped (approximately 1 cup)
  • 4 cloves garlic, minced
  • 6 cups (1.4L) chicken broth, low sodium preferred
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • ½ teaspoon cayenne pepper (or more to taste)
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon black pepper (or to taste)
  • Hot sauce, to taste (e.g., Tabasco, Crystal)
  • Cooked white rice, for serving
  • Chopped fresh parsley, for garnish (optional)
  • Sliced green onions, for garnish (optional)

Instructions:

  1. Season chicken with salt, pepper, and cayenne pepper. Set aside. Slice the Andouille sausage.
  2. In the large pot or Dutch oven, heat the oil over medium heat. Gradually whisk in the flour, stirring constantly. Reduce heat to medium-low and continue cooking, stirring constantly, until the roux is a rich, dark chocolate brown color (about 30-45 minutes). This is crucial for the gumbo's flavor! (Important: roux can burn, so be patient and keep stirring).
  3. Add the onion, celery, and bell pepper to the roux. Sauté until softened, about 5-7 minutes. Add the minced garlic and cook for another minute, until fragrant.
  4. Gradually pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Stir in the diced tomatoes, bay leaves, thyme, and oregano.
  5. Bring the mixture to a simmer. Add the seasoned chicken and Andouille sausage. Reduce heat to low, cover, and simmer for at least 1.5 hours, or up to 2 hours, stirring occasionally, until the chicken is tender and the flavors have melded.
  6. Remove the bay leaves. Taste and adjust seasoning with salt, pepper, and hot sauce as needed.
  7. Serve hot over cooked white rice. Garnish with fresh parsley and green onions, if desired.