Justin Wilson's Gumbo

Experience the bold and authentic flavors of the South with Justin Wilson's Gumbo, a heartwarming Cajun classic that embodies Louisiana's rich culinary heritage. This slow-simmered masterpiece begins with a deep, nutty roux—the cornerstone of traditional gumbo—crafted with patience and care. The "holy trinity" of Cajun cooking (onion, bell pepper, and celery) melds perfectly with tender, shredded chicken thighs and smoky andouille sausage, all brought together in a spiced broth infused with thyme, oregano, and just the right touch of cayenne heat. Served over fluffy white rice and topped with fresh parsley, green onions, and optional filé powder for an earthy finish, this gumbo is a comforting, crowd-pleasing dish perfect for any occasion. Cooked low and slow for maximum flavor, it's a taste of Louisiana in every spoonful!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

Ingredients

• 0.5 cup vegetable oil
• 0.5 cup all-purpose flour
• 2 pounds chicken thighs, bone-in and skin-on
• 1 pound andouille sausage, sliced
• 1 large yellow onion, diced
• 1 medium green bell pepper, diced
• 3 stalks celery stalks, diced
• 4 cloves garlic, minced
• 6 cups low-sodium chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 0.25 teaspoon cayenne pepper (adjust to taste)
• 2 leaves bay leaves
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons parsley, chopped
• 2 stalks green onions, sliced
• 4 cups cooked white rice (for serving)
• 1 teaspoon filé powder (optional, for serving)

Directions

Step 1

Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat.

Step 2

Slowly whisk in the flour to create a roux. Cook, stirring continuously, until the roux reaches a deep brown color, about 20-25 minutes. Be patient and do not stop stirring to avoid burning.

Step 3

Once the roux is ready, add the diced onion, bell pepper, and celery (the 'holy trinity' of Cajun cooking). Stir and cook for about 5 minutes until the vegetables start to soften.

Step 4

Add the minced garlic and cook for another 1-2 minutes, stirring frequently to prevent burning.

Step 5

Gradually whisk in the chicken broth, ensuring that the roux is fully incorporated and no lumps remain.

Step 6

Add the chicken thighs, sliced andouille sausage, thyme, oregano, cayenne pepper, bay leaves, salt, and black pepper. Stir to combine.

Step 7

Bring the gumbo to a boil, then reduce the heat to low and simmer uncovered for about 1.5 to 2 hours, stirring occasionally.

Step 8

After about 1 hour of cooking, remove the chicken thighs, let them cool slightly, and shred the meat off the bones. Discard the bones and skin, then return the shredded chicken to the pot.

Step 9

Taste the gumbo and adjust seasonings as needed (add more salt, pepper, or cayenne if desired).

Step 10

Before serving, remove the bay leaves and stir in the chopped parsley and green onions.

Step 11

To serve, ladle the gumbo over a scoop of cooked white rice, and sprinkle filé powder on top if desired for added thickness and flavor.

Nutrition Facts

Serving size	(4371.1g)

Amount per serving	% Daily Value*
Calories	5992.8

Total Fat 369.6g	0%
Saturated Fat 97.6g	0%
Polyunsaturated Fat 67.2g
Cholesterol 1172.9mg	0%
Sodium 7277.2mg	0%
Total Carbohydrate 365.7g	0%
Dietary Fiber 14.5g	0%
Total Sugars 24.4g
Protein 315.0g	0%

Vitamin D 0IU	0%
Calcium 500.0mg	0%
Iron 31.1mg	0%
Potassium 4622.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.0%

Protein: 20.8%

Carbs: 24.2%