Quick Recipe Version (TL;DR)

Yield: 8 servings
Prep Time: 25 minutes
Cook Time: 1 hour 45 minutes
Total Time: 2 hours 10 minutes

Quick Ingredients

2.5 lb bone-in, skin-on chicken thighs
1.5 lb andouille sausage, sliced 1/2 inch
3/4 cup neutral oil + 3/4 cup all-purpose flour (dark roux)
1 large onion, 1 green bell pepper, 3 celery ribs (diced)
4 garlic cloves, minced
8 cups rich chicken stock
12 oz sliced okra (fresh or frozen)
2 bay leaves, 1 tsp dried thyme, 1 tsp cayenne, 1 tsp black pepper, 2 tsp kosher salt (plus more), 2 tsp Worcestershire
6 cups cooked long-grain white rice
1–2 tsp filé powder; 4 scallions, thinly sliced

Do This

1. Brown andouille, then sear chicken in a heavy pot; set aside.
2. Make a dark, chocolate-colored roux with oil and flour, stirring constantly 35–45 minutes.
3. Add trinity and garlic; cook 5–7 minutes until softened.
4. Whisk in stock; add seasonings and meats. Simmer gently 45–60 minutes at about 190–200°F (88–93°C).
5. Sauté okra separately 6–8 minutes to reduce sliminess; stir into gumbo.
6. Off heat, stir in filé. Serve over hot rice and finish with scallions.

Why You’ll Love This Recipe

Authentic dark-roux depth with layers of smoky andouille, tender chicken, and the classic trinity.
Silky body from a slow-cooked roux plus okra and a final whisper of filé powder.
Approachable technique with clear times, temperatures, and visual cues.
Big-batch friendly and even better the next day.

Grocery List

Produce: 1 large yellow onion, 1 green bell pepper, 3 ribs celery, 4 garlic cloves, 12 oz okra, 4 scallions, fresh parsley (optional), lemon (optional)
Dairy: Optional unsalted butter (for a richer roux or finishing)
Pantry: Neutral oil, all-purpose flour, 8 cups chicken stock, andouille sausage, bone-in chicken thighs, long-grain white rice, kosher salt, black pepper, cayenne, dried thyme, bay leaves, smoked paprika (optional), Worcestershire sauce, hot sauce, filé powder

Full Ingredients

Proteins

2.5 lb bone-in, skin-on chicken thighs (about 6–8 pieces)
1.5 lb andouille sausage, cut into 1/2-inch rounds
1 1/2 tsp kosher salt and 1/2 tsp black pepper (to season chicken)

The Trinity & Aromatics

1 large yellow onion, diced (about 2 cups)
1 green bell pepper, diced (about 1 cup)
3 ribs celery, diced (about 1 cup)
4 garlic cloves, minced

Roux

3/4 cup neutral oil (canola, peanut, or vegetable)
3/4 cup all-purpose flour

Liquids & Seasonings

8 cups rich chicken stock (low-sodium if store-bought)
2 bay leaves
1 tsp dried thyme
1 tsp cayenne pepper (reduce to 1/2 tsp for mild)
1 tsp freshly ground black pepper
2 tsp kosher salt, plus more to taste
1 tsp smoked paprika (optional)
2 tsp Worcestershire sauce

Okra

12 oz okra, sliced 1/2 inch (fresh or frozen)
1 tbsp neutral oil
Pinch of kosher salt

For Serving & Finish

2 cups uncooked long-grain white rice (yields about 6 cups cooked)
1–2 tsp filé powder (sassafras), added off heat
4 scallions, thinly sliced
Fresh parsley, chopped (optional)
Lemon wedges and hot sauce (optional, at the table)

Step-by-Step Instructions

Step 1: Prep and season

Dice the onion, bell pepper, and celery; mince the garlic. Slice the andouille into 1/2-inch rounds. Pat the chicken thighs dry, then season on both sides with 1 1/2 tsp kosher salt and 1/2 tsp black pepper. Have your stock warmed and ready. Measure all roux ingredients; once you start the roux, you won’t want to walk away.

Step 2: Brown the sausage and chicken

In a large heavy Dutch oven (6–7 qt), heat 1 tbsp neutral oil over medium-high heat. Brown the andouille until well caramelized, 5–6 minutes. Remove to a bowl. Add the chicken (skin-side down) and sear until golden, 3–4 minutes per side; do this in batches if needed. Transfer chicken to the bowl with the sausage. Pour off drippings, wipe the pot if excessively smoky, and return it to the stove.

Step 3: Make a dark roux

Add 3/4 cup oil to the pot and heat over medium. Sprinkle in 3/4 cup flour while whisking. Stir constantly with a flat-edged wooden spatula, scraping the corners and bottom. Adjust heat as needed to keep it moving but not smoking. Cook 35–45 minutes until the roux is the color of dark chocolate. If you see black specks or smell acrid burning, discard and start over.

Step 4: Build the base with the trinity

Stir in the onion, bell pepper, and celery. The roux will foam and relax. Cook, stirring often, until vegetables soften and edges look glossy, 5–7 minutes. Add the garlic and cook 1 minute until fragrant.

Step 5: Add stock and simmer

Whisk in 8 cups warm chicken stock a few ladlefuls at a time to avoid lumps. Add bay leaves, thyme, cayenne, black pepper, smoked paprika (if using), and Worcestershire. Return the browned sausage and chicken (and accumulated juices) to the pot. Bring to a gentle boil, then reduce to a steady simmer at about 190–200°F (88–93°C). Partially cover and cook 45–60 minutes, skimming fat as needed. When the chicken is very tender, remove it, discard skin and bones, shred the meat, and return it to the pot.

Step 6: Sauté the okra

While the gumbo simmers, heat 1 tbsp oil in a skillet over medium-high. Add the okra and a pinch of salt. Cook, stirring, 6–8 minutes until the ropes of mucilage mostly disappear and the pods look bright and lightly browned. Stir the okra into the gumbo and simmer 5 minutes more.

Step 7: Cook the rice

Rinse 2 cups long-grain white rice until the water runs clear. In a medium saucepan, bring 3 cups water and 1/2 tsp kosher salt to a boil. Stir in rice, cover, reduce heat to low, and cook 15 minutes. Remove from heat and rest, covered, 5 minutes. Fluff with a fork.

Step 8: Finish and serve

Remove the gumbo from the heat and discard bay leaves. Taste and adjust salt and heat. Stir in 1–2 tsp filé powder off heat. To serve, mound hot rice in warmed bowls, ladle gumbo around and over the rice, and garnish with sliced scallions and parsley. Pass hot sauce at the table.

Pro Tips

Roux focus: Keep the roux moving constantly and scrape corners; a flat wooden spatula makes all the difference.
Mise en place matters: Dice the trinity and measure seasonings before starting the roux so you can add them the second the roux is ready.
Don’t boil filé: Always add filé off heat. Boiling can make it stringy.
Balance the body: Darker roux thickens less; okra and filé round out the texture without muddying flavor.
Skim to win: Skimming fat during the simmer yields a cleaner, more refined bowl.

Variations

Seafood Gumbo: Swap chicken for 1 lb peeled shrimp and 8 oz lump crab; use seafood stock. Simmer base 30 minutes, then add seafood for the last 4–5 minutes only.
Smoked Turkey + Sausage: Use 2 lb leftover smoked turkey (shredded) with andouille; perfect after the holidays.
Gluten-Free: Make the roux with white rice flour instead of wheat flour; it browns beautifully and stays gluten-free.

Storage & Make-Ahead

Gumbo tastes even better the next day. Cool quickly, then refrigerate up to 4 days. Freeze (without rice or filé) up to 3 months in airtight containers; thaw overnight in the fridge. Reheat gently to a simmer; add a splash of stock or water if thick. Stir in filé after reheating and just before serving. Store rice separately (refrigerated up to 4 days; freeze up to 1 month).

Nutrition (per serving)

Approximate for 1 serving gumbo with 3/4 cup cooked rice: 690 calories; 36 g protein; 45 g carbohydrates; 34 g fat; 10 g saturated fat; 4 g fiber; 6 g sugar; 1500 mg sodium.

Chicken and Andouille Gumbo with Okra and Filé