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 our January 2012 issue.
Ingredients
8 to 10 Servings
1
tablespoon kosher salt plus more
1
teaspoon freshly ground black pepper
1
teaspoon paprika
1
/2 teaspoon cayenne pepper
3
pounds skinless, boneless chicken thighs
1
/2 cup (or more) vegetable oil
1
pound andouille or other spicy smoked sausage, cut into 1/2′ rounds
1
cup all-purpose flour
2
medium onions, finely chopped
4
scallions, thinly sliced (white and pale parts separated from dark)
2
celery stalks, finely chopped
2
green bell peppers, finely chopped
2
tablespoons chopped garlic
8
cups low-salt chicken broth
2
bay leaves
1
teaspoon chopped fresh thyme
2
cups 1/2”-thick slices fresh (or frozen, thawed) okra, divided
1
1/2 teaspoons Worchestershire sauce
1
teaspoon hot sauce (preferably Crystal)
1
teaspoon filé powder plus more (optional)
Steamed Rice
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 chipsThis 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 our January 2012 issue.Ingredients8 to 10 Servings1tablespoon kosher salt plus more1teaspoon freshly ground black pepper1teaspoon paprika1/2 teaspoon cayenne pepper3pounds skinless, boneless chicken thighs1/2 cup (or more) vegetable oil1pound andouille or other spicy smoked sausage, cut into 1/2′ rounds1cup all-purpose flour2medium onions, finely chopped4scallions, thinly sliced (white and pale parts separated from dark)2celery stalks, finely chopped2green bell peppers, finely chopped2tablespoons chopped garlic8cups low-salt chicken broth2bay leaves1teaspoon chopped fresh thyme2cups 1/2”-thick slices fresh (or frozen, thawed) okra, divided11/2 teaspoons Worchestershire sauce1teaspoon hot sauce (preferably Crystal)1teaspoon filé powder plus more (optional)Steamed Rice