Total Time: 2 hours
Servings: 6–8
Cuisine: Southern Cajun
Spice Level: Medium (adjustable)
Ingredients
For the Roux (the rich, brown base):
- ½ cup all-purpose flour
- ½ cup vegetable oil (or butter)
For the Gumbo:
- 1 lb smoked sausage (like Andouille), sliced
- 1 lb chicken thighs or breasts, boneless and skinless, cut into chunks
- 1 small onion, finely chopped
- 1 green bell pepper, diced
- 2 ribs celery, diced
- 4 cloves garlic, minced
- 1 (14 oz) can diced tomatoes (optional, more Creole-style)
- 4–5 cups chicken broth
- 2 bay leaves
- 1 tsp Cajun seasoning
- ½ tsp paprika
- ½ tsp thyme
- Salt & black pepper to taste
- Dash of cayenne (optional, for heat)
- 1 cup okra, sliced (fresh or frozen)
- 1 tsp Worcestershire sauce
- Fresh parsley, chopped (for garnish)
- Cooked white rice, for serving
- File powder (optional, for thickening and flavor)