Andouille Sausage Gumbo

Louisiana’s signature dish — a dark roux-based stew that requires patience and rewards it immensely.

Ingredients

• 1 lb andouille sausage, sliced
• 1 lb shrimp, peeled
• 1 lb chicken thighs, cut into pieces
• Dark roux: 1/2 cup vegetable oil + 1/2 cup flour (cooked 25-30 min until dark chocolate colored)
• Holy Trinity: 1.5 cups each onion, celery, green pepper
• 6 cloves garlic
• 8 cups chicken stock
• 2 cups okra, sliced
• 1 can (14 oz) diced tomatoes
• Cajun seasoning, thyme, bay leaves
• File powder and hot sauce to finish
• Cooked rice to serve

Directions

1. Make the dark roux: heat oil in a heavy pot over medium heat. Add flour all at once. Stir CONSTANTLY for 25-35 minutes until the color of dark chocolate. If it burns, start over.
2. Add Trinity to hot roux immediately. It will stop the darkening. Stir vigorously 5 min.
3. Add garlic, thyme, bay leaves, and Cajun seasoning. Cook 2 min.
4. Gradually add stock, stirring constantly.
5. Add sausage and chicken. Simmer 45 min.
6. Add okra and tomatoes. Cook 15 more minutes.
7. Add shrimp in the last 5 min.
8. Finish with file powder and hot sauce.
9. Serve over rice.

Notes

The roux is the make-or-break element of gumbo. It must reach a dark chocolate color for authentic flavor — light roux creates inferior gumbo. Constant stirring prevents burning.