Gumbo

also called chicken and sausage gumbo · seafood gumbo · gumbo ya-ya · Louisiana gumbo

The table

Thirty-five minutes of flour and oil over medium heat, taken to the colour of milk chocolate.
1/2 cup(120 mL)vegetable oilstir the roux 35 min, to milk chocolatesweat the trinity 6 min — the roux stops heresimmer 45 min, shred the chicken insimmer 8 min, sausage back, filé off the heat
1/2 cup(65 g)all-purpose flour
1 large(diced)yellow onion
3 ribs(diced)celery
1 large(diced)green bell pepper
5 cloves(minced)garlic
8 cups(1.9 L)chicken stock
1 1/2 lb(700 g)bone-in chicken thighs
2bay leaves
1/2 tspcayenne
1 tspdried thyme
2 tspkosher salt
12 oz(340 g; sliced in coins)andouille sausagebrown 8 min, out to a plate
8 oz(225 g; sliced)okra
1 lb(450 g; peeled)large shrimp
4(sliced)scallions
1 tsp(off the heat)filé powder
Filé goes in off the heat or the whole pot turns stringy. Rice under it is a second pot and your call.
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.19 things to get out.

Pans and tools

Before anything else

2stir the roux 35 min, to milk chocolate

3brown 8 min, out to a plate

4sweat the trinity 6 min — the roux stops here

goes in with what step 2 made

5simmer 45 min, shred the chicken in

goes in with what step 4 made

6simmer 8 min, sausage back, filé off the heat

goes in with what steps 3 and 5 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
1 hr 34 min
Needs you
49 minthe rest you can walk away from
If you get it wrong
Unforgiving — the roux is stirred without stopping, and any way of hurrying it ends in scorched flour and a pot to start again
What you'll wash
Two things — the Dutch oven, a plate for the browned sausage
Does it keep
3 days — the roux and the stock finish becoming one thing, though the shrimp toughen each time it warms

  1. brown 8 min, out to a plate

    8 minneeds youfrom the start

  2. stir the roux 35 min, to milk chocolate

    35 minneeds youfrom the start

  3. sweat the trinity 6 min — the roux stops here

    6 minneeds you35 min in

  4. simmer 45 min, shred the chicken in

    45 minwalk away41 min in

  5. simmer 8 min, sausage back, filé off the heat

    8 minwalk away1 hr 26 min in

You'll need Dutch oven

See how it is written
>> title: Gumbo
>> category: Soups
>> tags: chicken, sausage, shrimp, okra, creole, one-pot
>> counters: One Pot
>> aka: chicken and sausage gumbo, seafood gumbo, gumbo ya-ya, Louisiana gumbo
>> servings: 8
>> time: 2 hr
>> slack: unforgiving — the roux is stirred without stopping, and any way of hurrying it ends in scorched flour and a pot to start again
>> washing-up: the Dutch oven, a plate for the browned sausage
>> keeps: 3 days — the roux and the stock finish becoming one thing, though the shrimp toughen each time it warms

>> step: Thirty-five minutes of flour and oil over medium heat, taken to the colour of milk chocolate.
The roux is made in the gumbo pot, which is the reason this is one pot at all.

>> step: brown 8 min, out to a plate
Brown @andouille sausage{12%oz}(340 g; sliced in coins) in a #Dutch oven{} for ~brown{8%min}, then out to a plate.

>> step: stir the roux 35 min, to milk chocolate
Stir @vegetable oil{1/2%cup}(120 mL), @all-purpose flour{1/2%cup}(65 g) over medium heat for ~stir{35%min}, without stopping, until it is the colour of milk chocolate.

>> step: sweat the trinity 6 min — the roux stops here
Soften @&(~1)dark roux{} with @yellow onion{1%large}(diced), @celery{3%ribs}(diced), @green bell pepper{1%large}(diced), @garlic{5%cloves}(minced) for ~saute{6%min}.

>> step: simmer 45 min, shred the chicken in
Simmer @&(~1)trinity{} with @chicken stock{8%cups}(1.9 L), @bone-in chicken thighs{1 1/2%lb}(700 g), @bay leaves{2}, @cayenne{1/2%tsp}, @dried thyme{1%tsp}, @kosher salt{2%tsp} for ~simmer{45%min}, then pull the chicken, shred it and put it back.

>> step: simmer 8 min, sausage back, filé off the heat
Simmer @&(~1)gumbo{} with @&(~4)browned sausage{}, @okra{8%oz}(225 g; sliced), @large shrimp{1%lb}(450 g; peeled), @scallions{4}(sliced), @filé powder{1%tsp}(off the heat) for ~simmer{8%min}.

>> step: Filé goes in off the heat or the whole pot turns stringy. Rice under it is a second pot and your call.
A bowl of gumbo is dinner as it stands.