Ingredients:

  • 120g all-purpose flour
  • 235ml neutral oil (canola or vegetable)
  • 150g yellow onion, diced
  • 100g celery, diced
  • 150g green bell pepper, diced
  • 20g garlic, minced
  • 30g unsalted butter
  • 450g Andouille sausage, sliced into rounds
  • 900g boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1.9L low-sodium chicken stock
  • 15g Cajun seasoning (salt-free recommended)
  • 5g smoked paprika
  • 2 bay leaves
  • 3g cayenne pepper (optional for extra heat)
  • 15ml Worcestershire sauce
  • Salt and black pepper to taste

Instructions:

  1. Heat the oil in your Dutch oven over medium heat. Note: Make sure the oil is shimmering but not smoking before you start.
  2. Whisk in the flour and stir constantly for 15-25 minutes until it reaches a deep, dark chocolate brown. Note: This is the most critical part of the best gumbo recipe; stay focused!
  3. Immediately add the diced onion, celery, and bell pepper to the hot roux. Note: The moisture in the veggies stops the roux from cooking further.
  4. Stir in the butter and garlic, cooking for 5-7 minutes until the vegetables are softened and translucent.
  5. Stir in the sliced Andouille sausage and chicken thighs. Brown the meat for about 5 minutes until you hear a loud sizzle and see golden edges.
  6. Pour in the chicken stock and stir in the Cajun seasoning, smoked paprika, bay leaves, cayenne pepper, and Worcestershire sauce.
  7. Bring the pot to a boil, then reduce heat to low. Simmer for 1 hour 40 mins until the chicken is tender and the broth is rich.
  8. Stir in the shrimp and cook for 5 minutes until they are pink and opaque. Note: Overcooking shrimp makes them rubbery, so keep a close eye on the clock.