How to make it
6 steps. Take it one step at a time.
Combine the vegetable oil and flour
In a heavy-bottomed pot or Dutch oven, combine the vegetable oil and flour over medium-low heat. Stir constantly for 20-30 minutes until the roux becomes a dark chocolate brown. Be careful not to burn it.
30 minImmediately add the chopped onion, bell pepper, and celery
Immediately add the chopped onion, bell pepper, and celery to the roux. Stir and cook for about 5 minutes until the vegetables soften. This will also stop the roux from darkening further.
5 minAdd the minced garlic and sliced andouille sausage
Add the minced garlic and sliced andouille sausage. Cook for another 3-4 minutes to render some fat from the sausage.
4 minGradually whisk in the chicken stock
Gradually whisk in the chicken stock to avoid lumps. Add the chicken thigh pieces, Cajun seasoning, and bay leaves. Bring to a boil, then reduce heat to low.
Simmer uncovered for 45-60 minutes, stirring occasionally
Simmer uncovered for 45-60 minutes, stirring occasionally. If using okra, add it halfway through the simmering process.
1 hrAdd the shrimp and cook
Add the shrimp and cook for 5-7 minutes until they are pink and opaque. Season with salt, pepper, or more Cajun spice to taste. Discard bay leaves before serving.
7 min
A little kitchen wisdom
The secret to a great gumbo is the roux. Be patient and stir constantly until it reaches the color of dark chocolate without burning. Adding the 'holy trinity' of vegetables stops the cooking process of the roux.
