Ingredients:

  • 1 cup (120g) All-Purpose Flour
  • ¾ cup (170g) Vegetable Oil
  • 1 large Onion, chopped (approx. 200g)
  • 1 Green Bell Pepper, chopped (approx. 150g)
  • 2 stalks Celery, chopped (approx. 100g)
  • 4 cloves Garlic, minced (approx. 12g)
  • 1 pound (450g) Boneless, Skinless Chicken Thighs, cut into 1-inch pieces
  • 1 pound (450g) Andouille Sausage, sliced
  • 8 cups (1.9L) Chicken Broth, low sodium
  • 1 (14.5 oz) can Diced Tomatoes, undrained (approx. 400g)
  • 2 teaspoons Creole Seasoning
  • 1 teaspoon Dried Thyme
  • ½ teaspoon Dried Oregano
  • ¼ teaspoon Cayenne Pepper (or more, to taste)
  • 2 Bay Leaves
  • Salt and Black Pepper to taste
  • Cooked White Rice, for serving
  • Chopped Fresh Parsley, for garnish
  • Hot Sauce, for serving (Optional)

Instructions:

  1. Chop all vegetables, slice sausage, and cut chicken. Get all your ingredients ready.
  2. Heat oil in the Dutch oven over medium heat. Gradually whisk in flour until smooth. Cook, stirring constantly, until the roux is a rich, dark chocolate brown color (about 20-30 minutes).
  3. Add the onion, bell pepper, and celery to the roux. Cook until softened, about 5-7 minutes. Stir in the garlic and cook for another minute until fragrant.
  4. Add the chicken to the pot and cook until browned on all sides. Add the Andouille sausage and cook for a few more minutes.
  5. Pour in the chicken broth and add the diced tomatoes, Creole seasoning, thyme, oregano, cayenne pepper, and bay leaves. Season with salt and pepper to taste.
  6. Bring the gumbo to a boil, then reduce heat and simmer, covered, for at least 2 hours, or up to 3 hours. Stir occasionally.
  7. Taste and adjust seasonings as needed. Remove bay leaves before serving.
  8. Serve hot over cooked white rice, garnished with fresh parsley. Offer hot sauce on the side.