Ingredients:

  • ½ cup (115g) all-purpose flour, unbleached
  • ½ cup (115g) vegetable oil (or canola oil)
  • 1 tablespoon (15ml) vegetable oil
  • 1 large onion, chopped (approx. 1 ½ cups)
  • 1 green bell pepper, chopped (approx. 1 cup)
  • 2 celery stalks, chopped (approx. ¾ cup)
  • 4 cloves garlic, minced
  • 1 pound (450g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 4 cups (950ml) chicken broth, low sodium
  • 1 (14.5 ounce/410g) can diced tomatoes, undrained
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • ½ teaspoon cayenne pepper (adjust to taste)
  • 1 teaspoon smoked paprika
  • 1 pound (450g) Andouille sausage (optional), sliced
  • 1 bay leaf
  • Salt and black pepper to taste
  • Cooked white rice, for serving
  • Chopped fresh parsley or green onions, for garnish (optional)

Instructions:

  1. Heat oil in a heavy-bottomed pot over medium heat. Gradually whisk in flour, stirring constantly. Cook, stirring continuously, until the roux is a dark, chocolate brown color (this will take 20-30 minutes - don't rush!).
  2. Add the chopped onion, bell pepper, and celery to the pot with the roux. Sauté until softened, about 5-7 minutes. Add the minced garlic and cook for 1 minute more.
  3. Add the chicken pieces to the pot and brown on all sides.
  4. Pour in the chicken broth and diced tomatoes. Stir in the thyme, oregano, cayenne pepper, smoked paprika, salt, and pepper. Add the andouille sausage (if using) and the bay leaf.
  5. Bring the gumbo to a simmer, then reduce the heat to low, cover, and cook for at least 1 hour, or up to 1.5 hours, stirring occasionally.
  6. Remove the bay leaf. Taste the gumbo and adjust the seasoning as needed.
  7. Serve hot over cooked white rice. Garnish with chopped fresh parsley or green onions, if desired.