# What You'll Need:
→ Proteins
01 - 10 oz andouille sausage, sliced into rounds
02 - 14 oz boneless skinless chicken thighs, cut into 2-inch pieces
03 - 10 oz medium shrimp, peeled and deveined (optional)
→ The Holy Trinity Vegetables
04 - 1 large yellow onion, finely diced
05 - 1 medium green bell pepper, seeded and diced
06 - 2 celery stalks, diced
07 - 4 garlic cloves, minced
08 - 2 medium tomatoes, diced or 1 can diced tomatoes, drained
→ Roux Base
09 - ⅓ cup vegetable oil
10 - ⅔ cup all-purpose flour
→ Broth & Seasonings
11 - 5 cups chicken or seafood stock
12 - 2 dried bay leaves
13 - 1 tsp dried thyme
14 - 1 tsp smoked paprika
15 - ½ tsp cayenne pepper, plus more to taste
16 - 1 tsp kosher salt
17 - ½ tsp freshly ground black pepper
18 - 2 tbsp Worcestershire sauce
19 - 1 tsp hot sauce, optional
→ Garnishes & Serving
20 - 2 cups cooked long-grain white rice
21 - 2 green scallions, thinly sliced
22 - 2 tbsp fresh flat-leaf parsley, chopped
23 - Filé powder (dried ground sassafras leaves), optional
# Step-by-Step Directions:
01 - Measure and prepare all ingredients before beginning. Slice sausage, cube chicken, peel shrimp if using, dice all vegetables, and mince garlic. Having everything ready is essential since the roux requires constant stirring.
02 - Heat vegetable oil in a large heavy-bottomed Dutch oven or pot over medium heat. Gradually whisk in flour until smooth. Cook, stirring constantly with a wooden spoon or whisk, for 15-20 minutes until roux deepens to a dark chocolate brown color. Be careful not to burn—adjust heat lower if necessary.
03 - Immediately add onion, bell pepper, and celery to the hot roux. Cook, stirring frequently, for 5 minutes until vegetables are softened and aromatic. Stir in minced garlic and cook for 1 additional minute.
04 - Add sliced andouille sausage and chicken pieces to the pot. Sauté for 5 minutes, stirring occasionally, until chicken is lightly browned on the outside and sausage renders some fat.
05 - Stir in diced tomatoes, bay leaves, dried thyme, smoked paprika, cayenne pepper, salt, and black pepper. Cook for 2 minutes, stirring constantly, to bloom the spices.
06 - Slowly pour in chicken or seafood stock while stirring to incorporate fully. Bring mixture to a boil, then reduce heat to low. Simmer uncovered for 45 minutes, stirring occasionally to prevent sticking.
07 - If using shrimp, add them during the final 10 minutes of simmering. Cook just until shrimp turn pink and opaque, about 3-4 minutes. Do not overcook.
08 - Stir in Worcestershire sauce and hot sauce. Taste and adjust salt, pepper, or cayenne as desired. Remove bay leaves. If using filé powder, stir in ½ to 1 teaspoon off the heat.
09 - Ladle hot gumbo over individual bowls of cooked white rice. Garnish with sliced scallions and fresh parsley. Serve with additional hot sauce on the table.
