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

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

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

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

2–3 tbsp Cajun seasoning

3 sprigs fresh thyme

2 bay leaves

1/2 tsp cayenne pepper, plus more as needed

1 tbsp neutral cooking oil, such as canola or vegetable

4 cups stock or broth

1/2 bunch fresh parsley, roughly chopped

Rice, for serving

Preparation

1. Combine all Cajun seasoning ingredients in a small bowl and set aside.

2. Heat a large, high-sided Dutch oven over medium-high heat. Add the andouille sausage and cook until browned all over and the fat has rendered, about 5 minutes. Remove with a slotted spoon and set aside.

3. Add the neutral oil to the pot and add the chicken. Cook, stirring often, until browned all over, about 5–10 minutes depending on the size of the chunks. Using a slotted spoon, transfer the chicken to the plate with the sausage.

4. Reduce the heat to medium. Scrape up any browned bits from the bottom of the pot with a wooden spoon. Add the butter and flour. Cook, stirring constantly and scraping the bottom and sides of the pot, until the roux is the color of melted milk chocolate, 10–20 minutes. If you see or smell any black specks, the roux has burned — discard it and start over.

5. Increase the heat to medium-high and add the bell pepper, onion, and celery. Stir to coat in the roux and cook, stirring frequently, until the onions are translucent, about 10 minutes. Add the garlic and okra, and return the sausage, chicken, and any accumulated juices to the pot. Add 2–3 tablespoons of the Cajun seasoning and cook, stirring frequently, until the garlic is fragrant, 2–3 minutes.

6. Pour in the stock. Increase the heat to high and bring to a boil. Reduce the heat to medium-low and simmer uncovered, stirring occasionally, until the gumbo has thickened slightly and the flavors have melded, 35–45 minutes. Meanwhile, cook the white rice and roughly chop the parsley. Taste and adjust seasoning. Remove the bay leaves and fresh thyme sprigs before serving.