Classic Sausage Gumbo

A deep, smoky, slow-simmered sausage gumbo built on a dark roux with the holy trinity, warm spices, and rich broth. Hearty, comforting, and meant to be spooned over fluffy white rice.

Yield: 6-8 servings
Prep Time: 20 minutes
Cook Time: 1 hrs 30 minutes
Special Equipment: stock pot

Ingredients

• 1 lb smoked sausage or andouille, sliced into rounds

• ½ cup vegetable oil

• ½ cup all-purpose flour

• 1 large yellow onion, diced

• 1 large green bell pepper, diced

• 2 ribs celery, diced

• 4 cloves garlic, minced

• 6 cups warm chicken broth

• 2 bay leaves

• 1 tsp dried thyme

• 1 tsp paprika

• ¼–½ tsp cayenne pepper, to taste

• Salt and black pepper, to taste

• 1 cup sliced okra, optional

• or 1 tsp gumbo filé powder, added at the end

• Green onions and parsley, for garnish

• Cooked white rice, for serving

Directions

1. In a large Dutch oven over medium heat, brown the sliced sausage until well colored. Remove and set aside, leaving the drippings in the pot.

2. Add the oil, then whisk in the flour. Cook over medium-low heat, stirring constantly, until the roux turns a deep chocolate brown, about 20–30 minutes. Do not rush this step.

3. Stir in the onion, bell pepper, and celery. Cook 5–7 minutes until softened. Add the garlic and cook 30 seconds more.

4. Slowly whisk in the warm broth. Add the sausage back to the pot along with bay leaves, thyme, paprika, cayenne, salt, and pepper. Bring to a gentle simmer.

5. If using okra, add it now. Simmer uncovered for 45–60 minutes, stirring occasionally.

6. If using filé powder instead of okra, remove from heat and stir it in at the very end. Do not boil after adding filé.

7. Taste and adjust seasoning. Serve hot over white rice and garnish with green onions and parsley.