Gumbo

Method

1. 1Season the chicken thighs with salt, pepper, and smoked paprika. Cut the andouille sausage into 1 cm slices. Peel and devein the shrimp. Dice the onion, celery, and green bell pepper into small, even pieces. Mince the garlic. Slice the okra into 1 cm rounds. Chop the parsley and slice the green onions.
2. 2Make the roux: heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium heat. Whisk in the flour and stir constantly for 20–30 minutes until the roux reaches a deep chocolate-brown color with a roasted, nutty aroma. Do not stop stirring or the roux will burn.
3. 3Add the diced onion, celery, and green bell pepper to the roux. Stir for 4–5 minutes until the vegetables soften and the sizzling subsides. Add the minced garlic and cook for another minute.
4. 4Add the sliced andouille sausage and the chicken thighs. Stir to coat in the roux and cook for 3–4 minutes until lightly browned on the outside.
5. 5Pour in the chicken stock and the diced tomatoes. Add the bay leaves, Worcestershire sauce, dried thyme, and cayenne pepper. Bring to a boil, then reduce the heat to low. Simmer uncovered for 45 minutes, stirring occasionally, until the chicken is cooked through and the broth has thickened.
6. 6Remove the chicken thighs, shred the meat with two forks, and return it to the pot. Add the sliced okra and simmer for another 15 minutes until the okra is tender.
7. 7Add the shrimp and cook for 4–5 minutes until pink and curled. Remove from heat. Stir in the filé powder. Taste and adjust salt and cayenne.
8. 8Cook the white rice according to package directions. Ladle the gumbo into deep bowls over a mound of rice. Garnish with chopped parsley and sliced green onions. Serve immediately.