Gumbo

Gumbo is Louisiana's soul in a bowl: a deep, dark roux built patiently to chocolate color, loaded with chicken, smoky andouille and the holy trinity of onion, celery and bell pepper. Served over rice, it is the ultimate comfort food.

Prep time

20 mins

Cook time

1 hr 30 mins

Total time

1 hr 50 mins

Servings

8 servings

Calories

560

Ingredients

• 120ml vegetable oil
• 120g plain flour
• 1 large onion, diced
• 2 celery stalks, diced
• 1 green bell pepper, diced
• 4 garlic cloves, minced
• 400g andouille sausage, sliced
• 600g boneless chicken thighs, cut into chunks
• 2 litres chicken stock, warmed
• 2 bay leaves, 1 tbsp Cajun seasoning, 1 tsp dried thyme and 0.5 tsp cayenne pepper
• 400g okra, sliced (fresh or frozen)
• 4 spring onions, sliced
• Cooked white rice, to serve
• Filé powder (optional), to serve

Instructions

1. Make the roux: heat the oil in a heavy Dutch oven over medium heat, whisk in the flour, and stir constantly for 25-35 minutes until it turns the color of dark chocolate.
2. Add the onion, celery and bell pepper (the holy trinity) and cook 5 minutes until softened, then stir in the garlic.
3. Add the sausage and chicken and cook 8 minutes, stirring to coat in the roux.
4. Gradually pour in the warm stock, whisking to keep it smooth, then add the bay leaves, Cajun seasoning, thyme and cayenne.
5. Bring to a boil, then reduce to a simmer and cook 45 minutes.
6. Stir in the okra and simmer 20 minutes more until the gumbo is thick and rich.
7. Discard the bay leaves, skim any excess fat, and serve over white rice topped with spring onions and a pinch of filé if you like.

Pro tips

• Never walk away from the roux — it burns in seconds at the dark stage.
• Warm stock prevents the roux from seizing and clumping.
• Gumbo is always better the next day; the flavors deepen overnight.
• Filé powder thickens and flavors but should never be boiled — add at the table.

Frequently asked questions