Gumbo

Make the roux: In a large, heavy-bottomed pot, heat 1/2 cup of Vegetable Oil over medium heat. Whisk in an equal amount of All-Purpose Flour and cook, stirring frequently, until the mixture turns a deep caramel to chocolate brown (20–30 minutes). Be patient and attentive so it doesn’t burn.

Brown the meats: While the roux develops, slice the Andouille Sausage into rounds and season Chicken Thighs with a little Kosher Salt and Black Pepper. In a separate skillet over medium-high heat, brown the sausage and chicken on both sides until nicely colored (they will finish cooking in the gumbo). Remove and set aside.

Sauté the vegetables: Once the roux is a deep brown, reduce heat to medium-low and add the chopped Yellow Onion, Green Bell Pepper, and Celery (the classic “holy trinity”). Cook, stirring, until softened, about 6–8 minutes.

Add garlic and spices: Stir in minced Garlic and cook 30–60 seconds until fragrant. Add Sweet Paprika, Dried Thyme, Dried Oregano, and a pinch of Cayenne Pepper to bloom the spices.

Build the gumbo: Return the browned sausage and chicken to the pot and pour in about 6 cups of Chicken Stock, scraping up any browned bits from the bottom. Add a Bay Leaf, taste and adjust with more Kosher Salt and Black Pepper if needed.

Simmer gently: Bring to a simmer, then reduce heat to low and cook, partially covered, for 30–40 minutes until the chicken is tender and flavors meld. Skim off excess fat if desired.

Finish and shred chicken: Remove the chicken thighs, shred the meat, discard bones/skin, and return the shredded chicken to the pot. If the gumbo is thicker than you like, add a little more Chicken Stock and rewarm.

Cook the rice: While the gumbo simmers, prepare the Long-Grain White Rice according to package directions so it’s hot and fluffy at serving time.

Finish with filé and garnish: Remove the pot from heat and stir in a small pinch of Filé Powder to thicken and add earthy flavor (or sprinkle filé into individual bowls). Serve the gumbo ladled over the rice and garnish with sliced Scallion and chopped Flat-Leaf Parsley. Adjust cayenne and salt to taste and enjoy hot.