American
Gumbo
Louisiana gumbo with dark roux, chicken, andouille, shrimp, the trinity, okra, rice, and filé-style depth.
8 servings · 55 minutes prep · 150 minutes cook
Ingredients
Main
- 12 oz andouille sausage, sliced
- 2 lb bone-in chicken thighs
- 1 lb peeled shrimp
- 3/4 cup avocado oil
- 3/4 cup all-purpose flour
- 1 large yellow onion, diced
- 1 green bell pepper, diced
- 3 celery ribs, diced
- 5 garlic cloves, minced
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 tsp cayenne pepper
- 1 tsp dried thyme
- 2 bay leaves
- 8 cups chicken stock
- 1 lb okra, sliced
- 1 tbsp file powder
Directions
Make the Roux and Build the Base
- Cook avocado oil and all purpose flour in a Dutch oven over medium heat, stirring constantly, until a dark chocolate roux forms, 35-45 minutes.
- Add yellow onion, green bell pepper, and celery rib. Cook until the vegetables soften, about 6 minutes.
- Add garlic and cook until its raw, sharp aroma softens, stopping before it browns, about 1 minute.
- Add andouille sausage, bone in chicken thighs, kosher salt, black pepper, cayenne pepper, dried thyme, bay leaf, and low sodium chicken stock. Simmer until the chicken is tender and the thickest thigh reaches {{temperature:175°F}}, 60-75 minutes.
Finish the Chicken and Add the Okra
- Remove the chicken, pull the meat from the bones, shred it, and return the meat to the pot.
- Add okra and simmer until tender and the gumbo thickens slightly, about 20 minutes.
Add the Shrimp and Filé
- Add shrimp and cook until pearly, opaque, and {{temperature:145°F}} in the thickest pieces, 3-4 minutes.
- Off heat, stir in file powder. Rest for 10 minutes before serving.
