# What You Need:
→ Proteins
01 - 10 oz andouille sausage, sliced
02 - 14 oz boneless, skinless chicken thighs, cut into chunks
03 - 10 oz medium shrimp, peeled and deveined (optional, for seafood gumbo)
→ Vegetables
04 - 1 large onion, finely chopped
05 - 1 green bell pepper, diced
06 - 2 celery stalks, diced
07 - 4 garlic cloves, minced
08 - 2 medium tomatoes, diced (or 1 can diced tomatoes, drained)
09 - 2 scallions, sliced (for garnish)
10 - 2 tbsp fresh parsley, chopped (for garnish)
→ Roux
11 - ⅓ cup vegetable oil
12 - ⅔ cup all-purpose flour
→ Broth & Seasoning
13 - 5 cups chicken or seafood stock
14 - 2 bay leaves
15 - 1 tsp dried thyme
16 - 1–1½ tsp smoked paprika
17 - ½ tsp cayenne pepper (adjust to taste)
18 - 1 tsp salt, or to taste
19 - ½ tsp freshly ground black pepper
20 - 2 tsp Worcestershire sauce
21 - 1 tsp hot sauce (optional)
→ To Serve
22 - 2 cups cooked long-grain white rice
23 - Filé powder (optional, for thickening and flavor)
# Steps:
01 - Prepare all ingredients before starting, as the roux requires constant attention once cooking begins.
02 - In a large, heavy-bottomed pot or Dutch oven, heat the oil over medium heat. Gradually whisk in the flour to make the roux. Stir constantly for 15–20 minutes, until the mixture turns a deep chocolate brown but is not burnt.
03 - Add the onion, bell pepper, and celery. Cook, stirring frequently, for about 5 minutes until softened.
04 - Stir in the garlic and cook for 1 minute until fragrant.
05 - Add the sausage and chicken; sauté for 5 minutes until lightly browned.
06 - Stir in the tomatoes, bay leaves, thyme, paprika, cayenne, salt, and black pepper.
07 - Gradually pour in the stock while stirring to combine. Bring to a boil, then reduce heat to low and simmer uncovered for 45 minutes, stirring occasionally.
08 - If using shrimp, add them during the last 10 minutes of simmering. Cook just until pink and opaque.
09 - Stir in Worcestershire sauce and hot sauce. Adjust seasoning as needed.
10 - Remove from heat. If desired, stir in ½–1 tsp filé powder to thicken and add flavor.
11 - Serve hot over cooked rice. Garnish with scallions and parsley.
