JesseEatzA rich, velvety Cajun classic featuring a dark roux, smoky andouille sausage, and tender chicken thighs, balanced with the traditional "holy trinity" of vegetables and okra.
In a food processor, blend the jarred roux with equal parts water in batches until it reaches a smooth, peanut butter-like consistency. It should be dark brown and velvety.
Heat oil in a large stockpot over medium heat until shimmering.
Add the quartered andouille sausage and brown for 4 minutes to render the fat and develop flavor.
Add the onions, celery, bell peppers, and garlic. Sweat the vegetables, stirring occasionally, until the onions are translucent.
Pour in the chicken stock and water, then increase heat to high.
Whisk the smooth roux mixture into the stockpot until fully incorporated and the liquid is a deep, rich brown.
Add the okra, diced raw chicken thighs, cayenne, bay leaves, thyme, salt, crushed tomatoes, and a dash of Worcestershire sauce. Stir well and bring the mixture to a rolling boil.
Once boiling, stir in the gumbo file and fresh parsley.
Reduce heat to medium-low and simmer for 15 minutes to allow the flavors to meld and the chicken to cook through.
Skim any excess oil from the surface before serving for a cleaner finish.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
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