Best Gumbo Recipe


1/2 cup vegetable oil 1/2 cup all-purpose flour (for making roux) 1 large onion, chopped 1 green bell pepper, chopped 2 celery stalks, chopped 3 cloves garlic, minced 1 pound andouille sausage, sliced 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces 6 cups chicken broth 1 can (14.5 oz) diced tomatoes


2 bay leaves 1 teaspoon dried thyme 1 teaspoon dried oregano 1/2 teaspoon paprika 1/4 teaspoon cayenne pepper (adjust to taste) Salt and black pepper to taste 2 cups okra, sliced (optional) Cooked rice, for serving Chopped green onions, for garnish File powder (optional, for serving)

Make Roux: Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium heat. Gradually whisk in the flour, stirring constantly to prevent burning.

Cook the roux, stirring frequently, until it turns a dark caramel color, about 20-30 minutes. Be patient, as this step is crucial for the flavor of the gumbo. If it burns, you'll need to start over.

Sauté Vegetables: Add the chopped onion, bell pepper, celery, and garlic to the pot with the roux. Cook, stirring often, until the vegetables are softened, about 5-7 minutes.

Brown Sausage and Chicken: Push the vegetables to one side of the pot and add the sliced andouille sausage.

Add Broth and Seasonings: Pour in the chicken broth and diced tomatoes with their juices. Add the bay leaves, dried thyme, dried oregano, paprika, cayenne pepper, salt, and black pepper.

Simmer: Bring the gumbo to a simmer, then reduce the heat to low. Let it simmer uncovered for about 1 to 1 1/2 hours, stirring occasionally.