This traditional gumbo recipe features a brown roux, chicken, andouille sausage, and the trinity of Louisiana cooking. Tips for shortcuts, substitutions, and storage options.
Chop, dice, and mince items to prepare to cook this recipe.
Off to the side, heat a large pot and over medium-low heat, add the chicken stock as well as the skin and bones from the chicken.
Ina large pot over medium-low heat, add oil and flour. Begin stirring regularly until smooth and consistent. Stir ocassionally for about an hour, until a chocolate brown.
Separate the chicken bones from the stock by pouring through a fine mesh sieve into a large bowl. Keep stock warm.
In another skillet over medium heat, sear the sausage. Once they have browned a little, remove the sausage to a plate.
Once the roux has reached a rich brown chocolate color, add the onion, celery, bell pepper, and garlic and cook for another 10 minutes and add seasonings.
Ladle 1 cup of chicken stock into the roux and stir. Repeat until you get a smooth and creamy mixture sort of like chunky gravy, then add all of the remaining stock in.
Add the sausage. Bring to a boil, cover, lower to a simmering heat (low to medium low), and cook for 1.5 hour.
After 1.5 hour, remove the bay leaves and taste test. Add the chicken and turn up the heat to bring back to a simmer. Adjust the heat to maintain a simmer for another 30 minutes.
Serve immediately with rice and green onions, and hot sauce.