No matter what you’ve heard, there is no one definitive or best gumbo recipe out there. Gumbo is a deeply personal dish and there are as many versions of it as there are cooks in Louisiana, perhaps even more. There are Cajun gumbos, Creole gumbos, and numerous variations, like the one served at New Orleans restaurant Turkey and the Wolf with tamarind paste and potato chips
This rendition keeps things fairly classic with the “holy trinity” of onions, celery, and green peppers, a roux, and chicken stock. Andouille sausage adds smokiness that’s balanced by the chicken, and okra helps thicken the stew. Some argue that there’s no gumbo without filé powder, so we’ve made it optional. Made from sassafras leaves that are dried and ground, it further thickens the dish. It’s crucial that it’s added at the end of the cooking, just before serving, and never allowed to boil, which makes it bitter.
If you prefer gumbo with tomatoes—a nod to Creole tradition—give this one a try, and if you’re not a fan of okra, this rendition is made without. No matter the recipe, rice is a good accompaniment.
Editor’s note: This recipe was originally published in the January 2012 issue of Bon Appétit.
Recipe information
Total Time
3 hours 15 minutes
Yield
8 to 10 Servings
Ingredients
Preparation
Step 1
Combine 1 tablespoon salt and next 3 ingredients in a small bowl; sprinkle all over chicken. Heat ½ cup oil in a large heavy pot over medium heat. Working in batches, sear chicken until golden brown, about 5 minutes per side. Transfer to a plate. Add sausage to pot; cook until browned, about 4 minutes per side. Transfer to plate with chicken.
Step 2
Strain drippings from pot through a fine-mesh sieve into a 2-cup heatproof measuring cup; reserve 1 cup drippings, adding more oil if needed to measure 1 cup. Wipe pot clean; return drippings to pot.
Step 3
Heat drippings over medium heat. Whisk in flour. Whisk constantly until roux is the color of milk chocolate, 15-20 minutes. Reduce heat to low; add onions. Cook, stirring occasionally, until soft, about 10 minutes. Stir in white and pale-green parts of scallions and next 3 ingredients. Cook, stirring often, until soft, about 10 minutes.
Step 4
Slowly whisk in broth. Add bay leaves, thyme, and reserved chicken and sausage. Bring to a boil; reduce heat to low and simmer gently, skimming fat from surface and stirring occasionally, about 45 minutes.
Step 5
Stir in 1 cup okra, Worcestershire, and hot sauce. Simmer until chicken is very tender and flavors meld, about 45 minutes. Shred chicken into bite-size pieces with 2 forks, then stir in remaining 1 cup okra. Simmer until okra is crisp-tender, about 5 minutes. Remove from heat. Season to taste with salt.
Step 6
Serve gumbo over rice. Garnish with dark-green parts of scallions. Sprinkle with more filé powder, if desired.
Do Ahead: Can be made 2 days ahead. Let cool slightly; chill uncovered until cold. Cover and keep chilled. Rewarm gently before continuing. Add 1 teaspoon filé powder, if using.
Recipe notes
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