Gumbo can be made so many different ways and books have been written about just the different combinations.
However, this is one of my favorite versions as it is smoky and dark. The flavor needs time to develop, so don’t try and rush it. The slower it cooks the better it will be.
The key to a great gumbo is the roux. Making a good roux is easy, if you follow the steps exactly and again don’t rush. Check back to the earlier posts on making a roux.
Always serve with freshly steamed white rice. I like to medium grain, as it gets nice and sticky. It seems to hold up better with gumbos and jambalayas.
3/4 cup of vegetable oil
3/4 cup of all purpose flour
2 large onions, chopped
1 large green pepper, chopped
1 cup of celery, chopped with the leaves included
1 lb. of Andouille or other smoked sausage, sliced in half and then in ¾ inch pieces.
1 lb. chicken breast, cut into 1 inch cubes, or skinless chicken thighs
6 cups of hot water
1 Tbsp salt
½ tsp. cayenne pepper
3 bay leaves
½ tsp. thyme, or 1 sprig of fresh thyme
Lots of freshly ground black pepper
1 cup finely chopped green onions
1 Tbsp file powder
Make a dark roux, then add all the vegetables and spices and cook for 5 to 7 minutes. When the smell starts to fill the kitchen it’s ready. Then add the sausage, and cook for another 5 minutes. Now add the hot water and bring it to a boil and then turn it down to medium to low for one hour.
Now add the chicken breast and bring it back to a boil and cook for 2 to 3 hours. When the fat comes to the surface skim it off, otherwise your gumbo will be greasy.
When you’re ready to serve it, take it off the heat and add the file powder and green onions. Let it sit for a few minutes and rest, then spoon into bowls and put your white rice on top.