# 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
→ The Holy Trinity Vegetables
04 - 1 large yellow onion, finely chopped
05 - 1 medium green bell pepper, seeded and diced
06 - 2 celery stalks, diced
07 - 4 garlic cloves, minced
→ Additional Vegetables
08 - 2 medium tomatoes, diced
→ 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 teaspoon dried thyme
14 - 1 teaspoon smoked paprika
15 - ½ teaspoon cayenne pepper
16 - 1 teaspoon kosher salt
17 - ½ teaspoon freshly ground black pepper
18 - 2 tablespoons Worcestershire sauce
19 - 1 teaspoon hot sauce
→ Garnishes & Serving
20 - 2 cups cooked long-grain white rice
21 - 2 scallions, thinly sliced
22 - 2 tablespoons fresh flat-leaf parsley, chopped
23 - 1 teaspoon filé powder
# How To Make It:
01 - Organize all ingredients before beginning. Slice sausage into rounds, cut chicken into 2-inch pieces, peel and devein shrimp, chop all vegetables, and measure spices. The roux demands complete attention once started.
02 - Heat ⅓ cup vegetable oil in a large heavy-bottomed Dutch oven or cast-iron pot over medium heat. Gradually whisk in ⅔ cup flour, smoothing any lumps. Cook the roux, stirring constantly with a wooden spoon or whisk, for 15-20 minutes until it reaches a deep chocolate brown color. Watch carefully—the roux can burn quickly at this stage.
03 - Immediately add chopped onion, bell pepper, and celery to the hot roux. Stir frequently for 5 minutes until vegetables have softened and the mixture has thickened. The roux will seize initially but loosen as vegetables release moisture.
04 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
05 - Add sliced andouille sausage and chicken pieces to the pot. Sauté for 5 minutes, stirring occasionally, until sausage has rendered some fat and chicken is lightly browned on the outside.
06 - Add diced tomatoes, bay leaves, dried thyme, smoked paprika, cayenne, salt, and black pepper. Stir well to distribute spices evenly throughout the mixture.
07 - Slowly pour in 5 cups of chicken or seafood stock while stirring continuously to prevent lumps. Bring the mixture to a boil, then reduce heat to low. Simmer uncovered for 45 minutes, stirring occasionally to prevent sticking.
08 - Add shrimp during the final 10 minutes of simmering. Cook just until shrimp turn pink and opaque, about 3-5 minutes. Overcooking will make shrimp tough.
09 - Stir in Worcestershire sauce and hot sauce. Taste and adjust salt, pepper, or cayenne as desired. Remove bay leaves and discard.
10 - If a thicker consistency is desired, stir in ½ to 1 teaspoon filé powder off the heat. Do not boil after adding filé, as it can become stringy.
11 - Ladle hot gumbo over ½ cup of cooked white rice in each bowl. Garnish generously with sliced scallions and fresh chopped parsley. Offer additional hot sauce at the table.
