Over the years I have enjoyed making Cajun and Creole dishes. The depth of flavor that have been created from such humble ingredients demonstrate the best parts of a unique culture developed right here in the United States. What I love most about this gumbo dish is that it is a proclamation of love; so much work goes into creating a batch of gumbo. It is a true testament of how much you care about someone if you are able to break bread with them. This dish was incredibly hearty and delicious. Most importantly, it made so much food that we had a ton of leftovers to share (and eat for later!).

Admittedly, this was my first time making gumbo, and for a first timer I think I did an amazing job. The key to this recipe is to make a great roux: a mixture of equal parts fat and flour that you allow to cook until it develops a deep chocolate color. The Trinity of Cajun cooking (a mirepoix of onions, green bell pepper and celery) gives the gumbo a complex, earthy flavor. From there, I combined my own personal favorite blend of herbs, meats, and spices to finish off. Feel free to freestyle this when it comes to your choice of protein or seasonings. However, the Trinity and the Roux are necessary to create this dish.

Yield: 8 Servings

Prep time: 1 hr, 20 mins

Total time: 3 hrs, 20 mins

Ingredients

Directions

• Use 1 tablespoon of the Cajun seasoning to season your chicken thighs.
• In a Dutch oven, heat 1 tbsp oil. Cook chicken thighs, searing on each side for 5-7 minutes. Remove and set aside. (You may have to cook chicken in small batches to ensure your chicken keeps a good sear)
• Brown sausage in the Dutch oven, then remove. 
• Add 1 cup flour and 1 cup oil to Dutch oven and stir, to begin making the roux. Cook over medium-low heat, stirring frequently, until the roux is a deep chocolate color. This will take about 1 hour. Be sure to not allow the roux to scorch or burn.
• After roux is desired color, add onions, bell peppers, and celery. Raise heat slightly, until it is a medium heat. Mix veggies well into the roux and let cook until softened, for about 10 minutes. 
• Stir in garlic, 1 tablespoon Cajun seasoning, and black pepper (to taste); let cook for an additional 2 minutes.
• Add chicken stock, bay leaves, and dried thyme. Mix well and let come to a gentle boil. Reduce heat to medium-low and let cook for 1 hour. Skim any oil or film off the top as it accumulates. 
• While gumbo is cooking, cut chicken thighs into bite-sized pieces (about ½ inch cubes) and peel shrimp if necessary. As gumbo continues to simmer, adjust seasoning, if necessary, with salt. 
• After the gumbo has been cooking for an hour, add in chicken thigh pieces, sausage, Worcestershire sauce, and 2 teaspoons file powder. Let gumbo simmer for an additional hour. 
• At the 50 minute mark, stir in the uncooked shrimp and crabmeat. Let cook for 10 minutes more. If your gumbo looks too watery, add in more file powder (1-2 teaspoons).
• Serve over rice. 

Recipe Tips

• Okra is an ingredient that is traditionally used in gumbo. By adding okra, it will also help to thicken the gumbo.
• For a gumbo with a deeper seafood flavor, substitute seafood stock for chicken stock.