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In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat. Gradually whisk in the flour. Cook, stirring constantly, for 20–30 minutes, or until the roux turns a deep chocolate brown color. Be patient—this step is key to gumbo's signature flavor.
Sauté the Vegetables:
Add the onion, bell pepper, celery, and garlic to the roux. Stir well and cook for 5–7 minutes until softened and fragrant.
Cook the Sausage and Chicken:
Stir in the sliced sausage and chicken pieces. Cook for 8–10 minutes until the chicken is lightly browned and coated in the roux.
Simmer the Gumbo:
Pour in the chicken stock and add thyme, bay leaves, Cajun seasoning, and cayenne pepper (if desired). Stir to combine. Bring to a boil, then reduce the heat to low and let the gumbo simmer uncovered for 45–60 minutes, stirring occasionally.
Add Okra (Optional):
If using okra, stir it into the pot during the last 20 minutes of cooking. This will help naturally thicken the gumbo while adding a classic Southern touch.
Serve:
Remove the bay leaves and ladle the gumbo over cooked white rice. Garnish with sliced green onions for a fresh finish.
Serving and Storage Tips:
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