# Components:
→ Proteins
01 - 10 oz andouille sausage, sliced into rounds
02 - 14 oz boneless skinless chicken thighs, cut into 1-inch chunks
03 - 10 oz medium shrimp, peeled and deveined
→ Vegetables
04 - 1 large onion, finely chopped
05 - 1 green bell pepper, diced
06 - 2 celery stalks, diced
07 - 4 garlic cloves, minced
08 - 2 medium tomatoes, diced
09 - 2 scallions, sliced for garnish
10 - 2 tbsp fresh parsley, chopped
→ Roux Base
11 - ⅓ cup vegetable oil
12 - ⅔ cup all-purpose flour
→ Broth and Seasonings
13 - 5 cups chicken or seafood stock
14 - 2 bay leaves
15 - 1 tsp dried thyme
16 - 1 tsp smoked paprika
17 - ½ tsp cayenne pepper
18 - 1 tsp salt
19 - ½ tsp freshly ground black pepper
20 - 2 tsp Worcestershire sauce
21 - 1 tsp hot sauce
→ For Serving
22 - 2 cups cooked long-grain white rice
23 - Filé powder for thickening and flavor
# Steps:
01 - Prepare all ingredients before beginning. The roux requires constant attention once started, so have vegetables chopped, meats portioned, and seasonings measured.
02 - In a heavy-bottomed Dutch oven or pot, heat vegetable oil over medium heat. Gradually whisk in flour, stirring constantly. Continue stirring for 15 to 20 minutes until the mixture reaches a deep chocolate brown color. Be careful not to burn the roux.
03 - Add onion, bell pepper, and celery to the roux. Cook, stirring frequently, for approximately 5 minutes until vegetables are softened and fragrant.
04 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to let it brown.
05 - Add sliced andouille sausage and chicken chunks. Sauté for 5 minutes, stirring occasionally, until meats are lightly browned on all sides.
06 - Add diced tomatoes, bay leaves, dried thyme, smoked paprika, cayenne pepper, salt, and black pepper. Stir well to distribute spices evenly throughout the mixture.
07 - Slowly pour in stock while stirring to prevent lumps. Bring 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, approximately 2 to 3 minutes. Do not overcook.
09 - Stir in Worcestershire sauce and hot sauce. Taste and adjust salt, pepper, or cayenne as needed. Remove bay leaves before serving.
10 - Remove from heat. Stir in ½ to 1 teaspoon filé powder if desired to thicken the gumbo and add authentic flavor.
11 - Ladle hot gumbo over cooked white rice in bowls. Garnish with sliced scallions and fresh parsley. Offer additional hot sauce on the side.
