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Ingredients:
For the Roux:
– 1/2 cup vegetable oil
– 1/2 cup all-purpose flour
For the Gumbo:
– 1 large onion, chopped
– 3 stalks celery, chopped
– 3 cloves garlic, minced
– 1 pound andouille sausage, sliced
– 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
– 2 pounds mixed seafood (shrimp, crab, oysters), cut into bite-sized pieces
– 2 cups diced tomatoes
– 2 cups fish stock
– 1 teaspoon dried thyme
– 1 teaspoon dried oregano
– 1 teaspoon cayenne pepper
– 1 teaspoon paprika
– Salt and pepper, to taste
– Filé powder, for serving (optional)
– Scallions, chopped, for garnish (optional)
– Cooked rice, for serving
Instructions:
Step 1: Make the Roux
1. Heat the oil in a large cast-iron pot or Dutch oven over medium heat.
2. Gradually add the flour, whisking constantly to prevent lumps.
3. Cook the roux for 20-25 minutes, or until it reaches a dark brown color, stirring frequently.
Step 2: Cook the Aromatics
1. Add the chopped onion, celery, and garlic to the pot.
2. Cook until the vegetables are softened, about 5 minutes.
Step 3: Add the Sausage and Chicken
1. Add the sliced sausage and chicken to the pot.
2. Cook until the sausage is browned and the chicken is cooked through, about 5-7 minutes.
Step 4: Add the Seafood and Spices
1. Add the mixed seafood, diced tomatoes, fish stock, thyme, oregano, cayenne pepper, and paprika to the pot.
2. Stir to combine.
3. Bring the gumbo to a boil, then reduce the heat to low and simmer for 10-15 minutes.
Step 5: Season and Serve
1. Season the gumbo with salt and pepper to taste.
2. Serve the gumbo over cooked rice.
3. Garnish with chopped scallions and a sprinkle of filé powder, if desired.
Tips and Variations:
– Use a combination of seafood for a more complex flavor profile.
– Add some heat with more cayenne pepper or red pepper flakes.
– Experiment with different types of sausage, such as kielbasa or chorizo.
– Serve the gumbo with some crusty French bread for sopping up the broth