🥘 Ingredients
- andouille sausage 12 oz
- vegetable oil ½ cup
- all-purpose flour ½ cup
- yellow onion 1 large
- celery 3 ribs
- green bell pepper 1 large
- garlic 5 cloves
- chicken stock 8 cups
- bone-in chicken thighs 1 ½ lb
- bay leaves 2
- cayenne ½ tsp
- dried thyme 1 tsp
- kosher salt 2 tsp
- okra 8 oz
- large shrimp 1 lb
- scallions 4
- filé powder 1 tsp
🍳 Cookware
- Dutch oven
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1The roux is made in the gumbo pot, which is the reason this is one pot at all.
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2Brown andouille sausage in a Dutch oven for 8 min , then out to a plate.
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3Stir vegetable oil , all-purpose flour over medium heat for 35 min , without stopping, until it is the colour of milk chocolate.
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4Soften @&( timer with yellow onion , celery , green bell pepper , garlic for 6 min .
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5Simmer @&( timer with chicken stock , bone-in chicken thighs , bay leaves , cayenne , dried thyme , kosher salt for 45 min , then pull the chicken, shred it and put it back.
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6Simmer @&( timer with @&( timer , okra , large shrimp , scallions , filé powder for 8 min .
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7A bowl of gumbo is dinner as it stands.