Classic Gumbo Recipe

1. Brown the sausage. Heat a Dutch oven over medium heat. Add the sliced andouille and cook until browned on both sides, 5 to 7 minutes. Remove to a plate, leaving the drippings in the pot. If your sausage renders a lot of fat, spoon off a little so the pot is not swimming, but leave a bit for flavor.
2. Brown the chicken. Add chicken thighs to the pot in a single layer (work in batches if needed). Season lightly with salt and pepper. Cook until lightly browned, 3 to 4 minutes per side. Remove to the plate with the sausage.
3. Make the roux. Lower heat to medium-low. Add the oil and flour to the pot and whisk until smooth. (Yes, you are adding the full amount of oil here, regardless of drippings.) Cook, whisking or stirring constantly, until the roux turns a deep peanut butter color, then milk-chocolate, then dark chocolate. This can take anywhere from about 20 to 40 minutes depending on your stove and pot. Go by color and that toasted, nutty smell, not the clock. Keep it moving so it does not burn.
4. Add the trinity. Stir in onion, celery, and bell pepper. The vegetables will sizzle and slow the roux down. Cook, stirring often, until softened, about 6 to 8 minutes. Add garlic and cook 30 seconds.
5. Season and build the broth. Stir in Cajun seasoning, smoked paprika, and cayenne (if using). Slowly whisk in chicken stock a splash at a time at first, whisking until no lumps remain, then pour the rest in. Add bay leaves and Worcestershire. (Cajun seasoning can be salty, so keep the heavy salting for the end.)
6. Simmer. Bring to a gentle simmer, then reduce heat to low. Simmer uncovered for 30 minutes, stirring occasionally so nothing sticks.
7. Add the proteins and optional add-ins. Return sausage and chicken to the pot. Add drained tomatoes (if using) and okra (if using). Simmer 20 to 30 minutes more, until chicken is tender and fully cooked. If you like a number, aim for 165°F in the thickest pieces.
8. Finish and serve. Taste and adjust with salt, pepper, Cajun seasoning, and hot sauce. Turn off heat. If using filé powder, stir in 1 teaspoon, wait 2 minutes, then add more only if you want it thicker. Serve gumbo over warm rice and top with scallions and parsley.

Matt’s tip: If your gumbo gets thicker than you like, loosen it with a splash of stock. If it tastes flat, it usually needs salt, a little more Cajun seasoning, or a hit of acid like hot sauce.