# What You Need:
→ Proteins
01 - 10 oz andouille sausage, sliced
02 - 14 oz boneless, skinless chicken thighs, cut into chunks
03 - 10 oz medium shrimp, peeled and deveined (optional, for seafood gumbo)
→ Vegetables
04 - 1 large onion, finely chopped
05 - 1 green bell pepper, diced
06 - 2 celery stalks, diced
07 - 4 garlic cloves, minced
08 - 2 medium tomatoes, diced (or 1 can diced tomatoes, drained)
09 - 2 scallions, sliced (for garnish)
10 - 2 tbsp fresh parsley, chopped (for garnish)
→ Roux
11 - ⅓ cup vegetable oil
12 - ⅔ cup all-purpose flour
→ Broth & Seasoning
13 - 5 cups chicken or seafood stock
14 - 2 bay leaves
15 - 1 tsp dried thyme
16 - 1 to 1½ tsp smoked paprika
17 - ½ tsp cayenne pepper (adjust to taste)
18 - 1 tsp salt, or to taste
19 - ½ tsp freshly ground black pepper
20 - 2 tsp Worcestershire sauce
21 - 1 tsp hot sauce (optional)
→ To Serve
22 - 2 cups cooked long-grain white rice
23 - Filé powder (optional, for thickening and flavor)
# Directions:
01 - Gather and prepare all ingredients before beginning, as the roux requires constant attention.
02 - In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat. Gradually whisk in the flour and stir constantly for 15 to 20 minutes until the roux turns a deep chocolate brown without burning.
03 - Add the onion, green bell pepper, and celery to the roux. Cook, stirring frequently, for about 5 minutes until the vegetables soften.
04 - Stir in the minced garlic and cook for 1 minute until fragrant.
05 - Add the sliced sausage and chicken chunks, sautéing for 5 minutes until lightly browned.
06 - Stir in diced tomatoes, bay leaves, dried thyme, smoked paprika, cayenne pepper, salt, and black pepper.
07 - Gradually pour in the stock while stirring to combine. Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 45 minutes, stirring occasionally.
08 - If using shrimp, add them to the pot during the last 10 minutes of simmering, cooking until they turn pink and opaque.
09 - Stir in Worcestershire sauce and hot sauce. Adjust seasoning to taste.
10 - Remove from heat. Optionally stir in ½ to 1 tsp filé powder to thicken and add traditional flavor. Serve hot over cooked rice, garnished with sliced scallions and chopped parsley.
