# 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
→ 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
09 - 2 scallions, sliced
10 - 2 tbsp fresh parsley, chopped
→ 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 tsp smoked paprika
17 - ½ tsp cayenne pepper
18 - 1 tsp salt
19 - ½ tsp freshly ground black pepper
20 - 2 tsp Worcestershire sauce
21 - 1 tsp hot sauce
→ To Serve
22 - 2 cups cooked long-grain white rice
23 - Filé powder
# Directions:
01 - Prepare all ingredients before starting, as the roux requires constant attention once cooking begins.
02 - Heat the oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Gradually whisk in the flour to form the roux. Stir constantly for 15-20 minutes until the mixture reaches a deep chocolate brown color, being careful not to burn it.
03 - Add the onion, bell pepper, and celery to the roux. Cook, stirring frequently, for approximately 5 minutes until the vegetables are softened.
04 - Stir in the minced garlic and cook for 1 minute until fragrant.
05 - Add the sausage and chicken to the pot. Sauté for 5 minutes until lightly browned on all sides.
06 - Stir in the tomatoes, bay leaves, thyme, paprika, cayenne, salt, and black pepper. Mix well to distribute the spices evenly.
07 - Gradually pour in the stock while stirring to combine. Bring to a boil, then reduce heat to low and simmer uncovered for 45 minutes, stirring occasionally to prevent sticking.
08 - If using shrimp, add them during the final 10 minutes of simmering. Cook just until pink and opaque throughout.
09 - Stir in the Worcestershire sauce and hot sauce. Taste and adjust seasoning with additional salt or cayenne as needed.
10 - Remove from heat. If desired, stir in ½-1 tsp filé powder to thicken and add traditional flavor.
11 - Ladle the gumbo hot over cooked rice in bowls. Garnish with sliced scallions and chopped parsley.
