# Components:
→ Proteins
01 - 10 oz andouille sausage, sliced into rounds
02 - 14 oz boneless skinless chicken thighs, cut into 2-inch chunks
03 - 10 oz medium shrimp, peeled and deveined
→ 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
→ Additional Vegetables
08 - 2 medium ripe tomatoes, diced
09 - 2 scallions, thinly sliced for garnish
10 - 2 tablespoons fresh parsley, chopped for garnish
→ Roux Foundation
11 - ⅓ cup vegetable oil
12 - ⅔ cup all-purpose flour
→ Broth and Seasonings
13 - 5 cups chicken or seafood stock
14 - 2 dried bay leaves
15 - 1 teaspoon dried thyme
16 - 1 teaspoon smoked paprika
17 - ½ teaspoon cayenne pepper
18 - 1 teaspoon kosher salt
19 - ½ teaspoon freshly ground black pepper
20 - 2 teaspoons Worcestershire sauce
21 - 1 teaspoon hot sauce
→ For Serving
22 - 2 cups cooked long-grain white rice
23 - Filé powder for thickening
# Steps:
01 - Prepare all ingredients before starting. Slice sausage, cube chicken, peel shrimp, dice all vegetables, and measure seasonings. The roux process requires undivided attention.
02 - Heat oil in a heavy-bottomed Dutch oven over medium heat. Gradually whisk in flour, stirring constantly. Continue cooking for 15 to 20 minutes until the roux reaches deep chocolate brown color. Watch carefully to prevent burning.
03 - Add onion, bell pepper, and celery to the roux. Cook, stirring frequently, for approximately 5 minutes until vegetables begin to soften. Stir in garlic and cook for 1 minute until fragrant.
04 - Add sausage and chicken pieces to the pot. Sauté for 5 minutes until lightly browned on all edges, stirring occasionally to incorporate with the roux and vegetables.
05 - Stir in diced tomatoes, bay leaves, thyme, smoked paprika, cayenne, salt, and black pepper. Gradually pour in stock while stirring constantly. Bring mixture to a boil, then reduce heat to low and simmer uncovered for 45 minutes.
06 - During the final 10 minutes of simmering, add shrimp. Cook just until pink and opaque, approximately 3 to 5 minutes. Avoid overcooking to maintain tender texture.
07 - Stir in Worcestershire sauce and hot sauce. Taste and adjust salt and pepper if needed. Remove from heat. If desired, stir in ½ to 1 teaspoon filé powder for thickening and authentic flavor.
08 - Ladle hot gumbo over mounds of steaming white rice in bowls. Garnish generously with sliced scallions and fresh chopped parsley. Offer additional hot sauce at the table.
