Chicken and Andouille Gumbo with Dark Roux

Steps

1. Step 1

   Stir together the paprika, thyme, garlic powder, onion powder, black pepper, cayenne and kosher salt in a small bowl. Toss the chicken pieces with 2 teaspoons of the spice mix and set aside; save the rest for the pot.

   10 min

   • 2 tsp sweet paprika
   • 1 1/2 tsp dried thyme
   • 1 tsp garlic powder
   • 1 tsp onion powder
   • 1 tsp black pepper
   • 1/2 tsp cayenne pepper
   • 1 1/2 tsp kosher salt
   • 2 lb boneless, skinless chicken thighs
2. Step 2

   Set a large heavy pot or Dutch oven over medium heat. Brown the andouille coins in a single layer, about 5 minutes, turning once, then lift them out with a slotted spoon onto a plate. Leave the rendered fat in the pot.

   6 min

   • 1 lb andouille sausage
3. Step 3

   Add the oil to the pot and heat over medium until it shimmers. Whisk in the flour until smooth. Now cook the roux, stirring and scraping constantly with a flat wooden spoon or whisk, for 30 to 40 minutes. It will go blond, then peanut butter, then the color of milk chocolate and finally dark chocolate — that's where you want it. Keep the heat at medium or a touch lower; if you see black specks or smell anything acrid, it has burned and you must start over.

   40 min

   • 3/4 cup vegetable oil
   • 3/4 cup all-purpose flour
4. Step 4

   Dump in the onion, bell pepper and celery all at once — this stops the roux from cooking further. Stir and cook until softened, about 8 minutes, then add the garlic and the remaining spice mix and stir for 1 minute more.

   9 min

   • 1 large yellow onion
   • 1 green bell pepper
   • 3 celery stalks
   • 4 cloves garlic
5. Step 5

   Pour in the warm broth a cupful at a time at first, stirring until each addition is smooth, then add the rest along with the bay leaves. Bring to a boil, scraping the bottom of the pot clean.

   8 min

   • 2 quarts chicken broth
   • 2 bay leaves
6. Step 6

   Return the sausage to the pot, lower the heat and simmer uncovered for 45 minutes, stirring now and then. Skim off any oil that pools on the surface.

   45 min, hands-off

   • 1 lb andouille sausage
7. Step 7

   Add the chicken and okra and simmer gently until the chicken is tender and the okra is soft, about 20 minutes. Meanwhile, bring the rice and water to a boil in a saucepan with a pinch of salt, cover, cook on low for 15 minutes, then let it stand off the heat for 5 minutes and fluff with a fork.

   20 min

   • 2 lb boneless, skinless chicken thighs
   • 12 oz okra, fresh or frozen
   • 2 cups long-grain white rice
   • 3 cups water
8. Step 8

   Fish out the bay leaves. Stir in the green onions, parsley and hot sauce, then taste and add salt until the gumbo tastes full and round. Ladle over a scoop of rice in each bowl, with more hot sauce at the table.

   5 min

   • 4 green onions
   • 1/4 cup flat-leaf parsley
   • salt
   • 1 tsp hot sauce

Where it’s from

Written by AI from an idea

Version 1, saved Oct 4, 2026