Gumbo, Shreveport-Style

Ingredients

Cajun Seasoning

1 1/2 tsp paprika

1 1/2 tsp garlic powder

3/4 tsp ground black pepper

3/4 tsp onion powder

1 tsp dried oregano

1 tsp dried thyme

Gumbo

4 tbsp (1/2 stick) unsalted butter

1/2 cup all-purpose flour

1 medium green bell pepper, chopped

1 medium yellow onion, chopped

3 stalks celery, chopped

6 cloves garlic, chopped

1 cup okra, chopped

2 to 3 tbsp Cajun seasoning

3 sprigs fresh thyme

2 bay leaves

1/2 teaspoon cayenne pepper, plus more as needed

1 lb boneless, skinless chicken thighs cut into 1-inch chunks

14 oz andouille sausage, cut into 1/2-inch rounds

1 tbsp neutral cooking oil, such as canola or vegetable, divided

4 cups stock or broth

Rice, for serving

1/2 bunch fresh parsley

Heat a high-sided Dutch oven over medium-high and add andouille sausage. Cook the sausage until it is browned all over and the fat has released, about 5 minutes. Remove sausage from the pan and set aside.
Add neutral oil to the pot and add chicken. Cook, stirring often, until the chicken is browned all over, about 5-10 minutes depending on the size of the chunks. Using a slotted spoon, transfer the chicken to the plate of sausage.
Reduce the heat to medium. Scrape up any browned bits from the bottom of the pot with a wooden spoon. Add 4 tablespoons of unsalted butter and 1/2 cup of all-purpose flour. Cook, stirring constantly and scraping the bottom of the pot with the wooden spoon, until the roux resembles the color and texture of melted milk chocolate, 10 to 20 minutes.
Increase the heat to medium-high and add bell pepper, onion, and celery. Stir to coat in the roux. Cook, stirring frequently, until the onions are translucent, about 10 minutes. Add the garlic and aokra, and return the sausage, chicken, and any accumulated juices to the pot. Cook, stirring frequently, until the garlic is fragrant, 2 to 3 minutes.
Add 4 cups of stock. Increase the heat to high and bring to a boil. Reduce the heat to medium-low and simmer uncovered until the gumbo is thickened slightly and the flavors have melded, 35 to 45 minutes. Meanwhile, thinly slice 1/2 of a bunch of scallions and cook the white rice for serving.