Ingredients:

  • 1 cup (120g) all-purpose flour
  • ¾ cup (170g) vegetable oil
  • 1 large yellow onion, chopped (about 1 ½ cups)
  • 1 green bell pepper, chopped (about 1 cup)
  • 2 celery stalks, chopped (about ¾ cup)
  • 4 cloves garlic, minced
  • 1 pound (450g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 pound (450g) Andouille sausage, sliced
  • 8 cups (1.9L) chicken broth
  • 1 (14.5 ounce/411g) can diced tomatoes, undrained
  • 2 teaspoons Cajun seasoning (store-bought or homemade)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon cayenne pepper (or more, to taste)
  • 1 teaspoon Worcestershire sauce
  • 1 bay leaf
  • Salt and black pepper to taste
  • Cooked rice, for serving
  • Chopped fresh parsley, for garnish
  • Hot sauce, for serving (Crystal is the classic!)

Instructions:

  1. Heat oil in a Dutch oven over medium heat. Gradually whisk in flour. Cook, whisking constantly, until the roux is a dark reddish-brown color.
  2. Add onion, bell pepper, and celery to the pot. Cook, stirring occasionally, until softened. Stir in garlic and cook until fragrant.
  3. Add chicken and andouille to the pot. Cook until browned on all sides.
  4. Pour in chicken broth and add diced tomatoes, Cajun seasoning, thyme, cayenne pepper, Worcestershire sauce, and bay leaf. Bring to a simmer.
  5. Reduce heat to low, cover, and simmer for at least 2 hours, or up to 3 hours, stirring occasionally.
  6. Remove bay leaf. Taste and adjust seasoning with salt, pepper, and cayenne pepper as needed.
  7. Ladle gumbo over cooked rice. Garnish with fresh parsley and serve with hot sauce.