Dark Roux Chicken and Sausage Gumbo

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

Dark Roux Chicken and Sausage Gumbo

1. Cut the 1½ lb chicken thighs into 1-inch pieces, slice the 12 oz andouille into ¼-inch rounds, finely dice the onion, green bell pepper, and 3 celery stalks, and mince the 4 garlic cloves. 12 min
2. Measure ½ teaspoon dried thyme, ½ teaspoon dried oregano, 1 teaspoon smoked paprika, ¼ teaspoon cayenne, and ½ teaspoon black pepper into a small bowl and set aside. 2 min
3. Timing-sensitive step. Heat ½ cup vegetable oil in a large heavy-bottomed pot or Dutch oven over medium heat until shimmering, then whisk in ½ cup all-purpose flour. 3 min
4. Timing-sensitive step. Cook the roux, whisking constantly, over medium to medium-low heat for 25–30 minutes until it reaches a dark chocolate color — do not stop whisking or let it burn. 28 min
5. Timing-sensitive step. Add the diced onion, bell pepper, and celery to the dark roux and stir vigorously for 5 minutes until the vegetables soften and the roux cools slightly. 5 min
6. Timing-sensitive step. Stir in the minced garlic and the spice blend (scratch or Cajun blend), along with 1 teaspoon kosher salt and 1 tablespoon Worcestershire sauce, and cook 1 minute until fragrant. 2 min
7. Gradually pour in the 5 cups chicken broth, whisking constantly to incorporate the roux without lumps, then add the 2 bay leaves and bring to a boil. 5 min
8. Add the chicken pieces and andouille slices, reduce heat to a steady simmer, and cook uncovered for 20 minutes, stirring occasionally. 20 min
9. Stir in the 8 oz frozen sliced okra and simmer for 10 more minutes until the okra is tender and the gumbo has thickened. 10 min
10. Remove from heat, discard the bay leaves, and stir in 1 teaspoon filé powder (optional) to further thicken and flavor the gumbo. 2 min
11. Ladle the gumbo over steamed rice in wide bowls and garnish with the thinly sliced scallions. 2 min

Steamed Long-Grain White Ricebase

1. Combine 1½ cups long-grain white rice, 2¾ cups water, ½ teaspoon kosher salt, and 1 tablespoon unsalted butter in a medium saucepan and bring to a boil over high heat. 4 min
2. Stir once, reduce heat to the lowest setting, cover tightly, and cook for 18 minutes without lifting the lid. 18 min
3. Remove from heat and let the rice steam, covered, for 5 minutes, then fluff with a fork before serving. 5 min