Soup: United States – Louisiana – Cajun Dark-Roux Chicken and Andouille Gumbo

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 40 min

Cook 3 hrs

Total 3 hrs 40 min

Ingredients

- 1 whole chicken, approx. 4 lb (1.8 kg) total
- 1 gallon (3.8 L) water
- 1 cup (240 ml) vegetable oil (for roux)
- 3 tbsp (45 ml) vegetable oil (for browning)
- 1 cup (120 g) all-purpose flour
- 1 1/2 lb (680 g) andouille sausage, sliced into 1/4-inch rounds
- 2 large yellow onions, peeled and small diced
- 4 celery ribs, small diced
- 1 seeded and small diced red bell pepper
- 1 seeded and small diced green bell pepper
- 5 cloves garlic, finely minced
- 1 tsp (2 g) smoked paprika
- 2 tbsp (30 ml) Cajun seasoning
- 2 bay leaves
- 1 lb (450 g) fresh or frozen okra, sliced 1/2-inch
- cooked long-grain white rice (for serving)
- gumbo file (ground sassafras) for garnish
- salt, to taste
- black pepper, to taste

Instructions

1. Make the chicken stock: place the whole chicken in a large stockpot, cover with 1 gallon (3.8 L) water, add one halved onion and 1 bay leaf, bring to a gentle simmer and cook uncovered 75–90 minutes until the bird is cooked through. Remove chicken; cool slightly. Strain the stock through a fine mesh and keep warm. Discard solids except reserve the second bay leaf.
2. Remove and shred the chicken: when cool enough to handle, remove skin and bones and shred the meat into bite-size pieces. Reserve 3 cups (720 ml) of the strained stock for later and return the remainder to the pot to stay warm.
3. Brown the andouille: heat 3 tbsp (45 ml) vegetable oil in a heavy Dutch oven over medium-high heat. Add andouille slices and brown both sides 4–6 minutes until seared. Transfer sausage to a plate and leave rendered fat in the pot.
4. Caramelize the onions: reduce heat to medium-low, add the diced onions to the pot with the rendered fat and cook, stirring often, until deep golden brown and very soft, 30–45 minutes. Remove and set aside with the browned sausage.
5. Make the dark roux: wipe the pot clean, return to medium heat and add 1 cup (240 ml) vegetable oil. Slowly whisk in 1 cup (120 g) flour. Maintain a steady medium to medium-low heat and stir constantly until the roux reaches a dark chocolate color, 25–35 minutes. Reduce heat as needed to prevent burning.
6. Build the base: stir the caramelized onions back into the roux, then add the diced celery and bell peppers and cook 6–8 minutes until the trinity softens. Stir in the minced garlic and cook 30–45 seconds until fragrant.
7. Season and deglaze: add the smoked paprika and 2 tbsp (30 ml) Cajun seasoning, stirring to coat. Ladle in 2 to 3 cups (480–720 ml) of warm reserved chicken stock and stir vigorously to loosen the roux and create a smooth, glossy base.
8. Combine proteins and simmer: add the shredded chicken, browned andouille, sliced okra, the remaining warm chicken stock, and the second bay leaf. Bring to a gentle boil to activate the roux, then reduce to low and simmer, partially covered, 45–60 minutes to meld flavors and thicken.
9. Finish and adjust seasoning: remove and discard the bay leaf, taste and adjust with salt, to taste and black pepper, to taste. If the gumbo is too thick, add small amounts of hot water or stock to reach desired consistency.
10. Serve: spoon cooked long-grain rice into bowls, ladle gumbo over the rice, and sprinkle gumbo file over individual portions at the table. Serve hot.