Dark Roux Chicken & Andouille Gumbo

⏱ 135 min · Serves 6

A proper Louisiana gumbo built on a patient chocolate-coloured roux, smoky andouille and juicy chicken thighs. It takes a couple of hours, but almost all of it is gentle simmering — and the reward is a deep, glossy, soul-warming bowl over rice.

Per serving: 785 kcal · 45.0g protein · 54.0g carbs · 43.0g fat

Ingredients

• 6 bone-in, skin-on chicken thighs (about 1.2kg)
• 2 tsp Cajun seasoning
• 400g andouille sausage (or smoked kielbasa), sliced 1cm thick
• 120ml neutral oil (vegetable or canola)
• 120g plain flour
• 1 large onion, finely diced
• 1 green bell pepper, finely diced
• 2 celery sticks, finely diced
• 4 garlic cloves, minced
• 1.5 litres chicken stock, warm
• 2 bay leaves
• 1 tsp dried thyme
• 1/2 tsp cayenne pepper (or to taste)
• 1 tsp smoked paprika
• 1 tbsp Worcestershire sauce
• 4 spring onions, thinly sliced
• 3 tbsp flat-leaf parsley, chopped
• Salt and black pepper
• 300g long-grain white rice, to serve
• Hot sauce and filé powder, to serve (optional)

Method

1. Season the chicken thighs all over with the Cajun seasoning. Heat 1 tbsp of the oil in a large heavy pot over medium-high heat and brown the thighs skin-side down for 5–6 minutes, then turn for 3 minutes more. Remove to a plate.
2. Add the sliced andouille and fry 4–5 minutes until the edges caramelise. Lift out and set aside, leaving the rendered fat behind.
3. Pour in the remaining oil to make roughly 120ml of fat total. Whisk in the flour over medium-low heat and stir constantly with a wooden spoon for 25–35 minutes, until the roux is the colour of milk chocolate and smells toasty. Do not rush or walk away — a burnt roux is bitter and must be started again.
4. Tip in the onion, pepper and celery. The roux will hiss and stop darkening. Cook 8 minutes until softened, then add the garlic for 1 minute.
5. Gradually whisk in the warm stock, a ladle at a time, until smooth. Add bay leaves, thyme, cayenne, smoked paprika and Worcestershire.
6. Return the chicken thighs to the pot, bring to a bare simmer and cook uncovered for 1 hour, skimming any oil from the surface.
7. Lift out the chicken, discard skin and bones, shred the meat and return it to the pot along with the andouille. Simmer a further 20 minutes. Season with salt and pepper.
8. Meanwhile cook the rice. Stir spring onions and parsley through the gumbo, remove the bay leaves and ladle over rice in warm bowls. Pass hot sauce and filé powder at the table.