Ingredients
Equipment
Method
- Heat the vegetable oil and flour together in a large pot over medium heat, stirring constantly for 15 to 20 minutes until the mixture becomes a deep copper-brown and thickens like melted chocolate.
- Stir in the onions, celery, green bell pepper, and garlic, continuing to cook and stir for about 4 to 5 minutes until the vegetables have softened.
- Add the sliced sausage and shredded chicken to the pot, sprinkle with Cajun seasoning, and fold everything together until it is well combined.
- Pour in the chicken broth or stock and add the bay leaves. Mix the ingredients thoroughly to ensure the roux fully incorporates with the liquid.
- Increase the heat to medium-high and bring the gumbo to a boil. Once boiling, lower the heat to a simmer, cover, and cook for 2 hours, stirring occasionally.
- When ready to serve, turn off the heat and skim off any fat that has risen to the top. Stir in the file powder, if using, to thicken and flavor the gumbo. Remove the bay leaves and serve hot over cooked rice.
Nutrition
Notes
For best results, use a heavy-bottomed pot to prevent burning the roux. If andouille sausage isn't available, smoked kielbasa or chorizo can be used instead. Filé powder is optional but adds authentic flavor and thickening; add it off the heat to avoid a stringy texture. Gumbo gets even better after a day in the fridge; leftovers can be refrigerated for up to four days or frozen for up to three months. Always store and freeze the rice separately to avoid it becoming mushy upon reheating. Serve with cornbread or a crisp salad for a complete meal.