Gumbo

Chicken and Andouille Gumbo with Shrimp

A deeply browned roux gives this Louisiana classic its rich, nutty flavor, while okra thickens the stew to a silky finish. Serve over steamed rice for a true taste of Creole cooking.

Prep

25 min

Cook

100 min

Total

125 min

Serves

6

Difficulty

Medium

Recipe ingredients

• •120 ml (½ cup) vegetable oil, for roux
• •60 g (½ cup) all-purpose flour, for roux
• •200 g (1 large) yellow onion, diced
• •150 g (1 medium) green bell pepper, diced
• •100 g (2 ribs) celery, diced
• •15 g (3 cloves) garlic, minced
• •300 g (2 cups sliced) okra, fresh or frozen
• •300 g (10 oz) andouille sausage, sliced into rounds
• •500 g (1 lb) boneless, skinless chicken thighs, cut into 2-cm pieces
• •300 g (10 oz) large shrimp, peeled and deveined
• •1000 ml (4 cups) chicken stock, unsalted
• •15 ml (1 tbsp) Cajun seasoning, adjust to taste
• •5 ml (1 tsp) dried thyme
• •2 whole bay leaves
• •Salt and freshly ground black pepper, to taste
• •Cooked white rice, for serving
• •Filé powder, optional, for serving

Steps

1. 1 Make the roux: In a large heavy-bottomed pot (such as a Dutch oven), heat the oil over medium heat. Whisk in the flour until smooth. Cook, stirring constantly with a wooden spoon or whisk, for 20–30 minutes until the roux turns a deep chocolate brown, like dark caramel. Do not let it burn; if you see black specks, start over. The roux should smell nutty.
2. 2 Add the onion, bell pepper, and celery (the 'holy trinity') to the roux. Cook, stirring frequently, until softened, about 5 minutes. Add the garlic and cook for 1 minute more.
3. 3 Stir in the okra and cook for 5 minutes, scraping the bottom of the pot, until the okra's slime reduces and it begins to brown slightly.
4. 4 Add the andouille sausage and chicken pieces. Cook, stirring occasionally, until the sausage releases its fat and the chicken is browned on all sides, about 5–7 minutes.
5. 5 Pour in the chicken stock, Cajun seasoning, thyme, and bay leaves. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer gently for 1 hour, stirring occasionally to prevent sticking. The gumbo will thicken and the flavors will meld.
6. 6 After 1 hour, taste and season with salt and pepper. The chicken should be tender and cooked through; if you have a thermometer, the internal temperature of the chicken should read at least 165°F (74°C).
7. 7 Add the shrimp to the pot. Cook uncovered over medium heat for 4–5 minutes, until the shrimp turn pink and opaque, and just cooked through (internal temperature 145°F/63°C if using a thermometer). Do not overcook.
8. 8 Remove the bay leaves. Serve hot over steamed rice, with filé powder sprinkled on top if desired.