Creole Gumbo With Shrimp, Chicken, and Andouille

A soup of bacon grease, low-sodium broth and onion, simmered. 3 hr 30 min, serves 8.

⏱ 3 hr 30 min · medium · 🍽 serves 8

Ingredients

• 1/4 cup (60 ml) plus 1 tablespoon (15 ml) neutral oil, such as canola or vegetable oil, divided
• 1 teaspoon (5 ml) bacon grease (optional)
• 1/3 cup all-purpose flour
• 1 pound (453 g) fresh, whole okra, or 1 (16-ounce) bag frozen cut okra
• 7 cups (1.65 L) homemade chicken stock or store-bought low-sodium broth (see notes)
• 1 medium onion (8 ounces; 226 g), diced (about 1 cup)
• 1/2 teaspoon Diamond Crystal kosher salt, plus more to taste; for table salt, use half as much by volume
• 1 green bell pepper (about 6 ounces; 170 g), diced
• 3 celery stalks, diced
• 2 cloves garlic, finely chopped fine
• 2 bay leaves
• 1 tablespoon Creole or Cajun seasoning, such as Tony Chacherie's, or to taste
• 1 teaspoon dried oregano (see notes)
• 1 teaspoon dried thyme
• 1/4 teaspoon smoked paprika
• 1 pound (453 g) andouille sausage, sliced into 1/4-inch rounds
• 1 rotisserie chicken, meat removed and shredded, plus juices
• 1 1/2 pounds large shrimp (preferably Gulf shrimp), peeled and deveined
• Freshly ground pepper, to taste
• Ground cayenne, to taste

Steps

1. If using fresh okra, fill a pot with about 1 to 2 inches of water and bring it to a boil. Place a steamer basket over the water. Add fresh okra pods to the basket. Cover and steam until bright green and crisp-tender, 6 to 8 minutes. Transfer to a cutting board and let cool. Once cooled, slice crosswise into approximately 1/4-inch thick rounds, discarding stem ends. (Skip this step if using frozen okra.)
2. In a large saucepan, heat chicken stock or broth over medium-high until it begins to simmer. Reduce heat to low and keep warm.
3. In a large, heavy-bottomed stock pot or Dutch oven, heat 1/4 cup neutral oil and bacon grease, if using, over medium heat until shimmering. Gradually whisk in flour. Cook, stirring constantly with a flat-edged wooden spoon or whisk, until roux is the color of peanut butter, 20 to 30 minutes, watching carefully that it doesn’t burn and reducing heat as needed. (A burned roux can not be salvaged. You'll need to start again if this happens.)
4. Add onion and salt to roux and cook until softened, stirring frequently, 8 to 10 minutes. Add bell pepper and celery and cook, stirring frequently, until softened, about 3 minutes. Add garlic and cook until fragrant, about 2 minutes.
5. Remove chicken stock pot from heat and add to the gumbo pot with the roux in batches, whisking into the roux until smooth. Add bay leaves.
6. In a large skillet, heat remaining 1 tablespoon neutral oil over medium-high heat until just shimmering. Add okra, Creole or Cajun seasoning, oregano, thyme, and smoked paprika to skillet and cook, stirring requently until okra is brown and no longer sticky, 2 to 5 minutes. (If using frozen okra, it may take up to twice as long to cook to the proper texture.)
7. Once okra is cooked, add one to two ladlefuls of the hot gumbo stock to okra in skillet to deglaze, scraping bottom of skillet with wooden spoon to loosen any browned bits. Add okra mixture back into the gumbo pot. Simmer for 10 minutes.
8. Add andouille to gumbo pot. Simmer, stirring occasionally until gumbo is thickened, 30 to 45 minutes.
9. Stir in raw shrimp and shredded chicken plus any reserved juices, and cook until shrimp are just pink and cooked through, 8 to 10 minutes. Season with salt, pepper, and ground cayenne pepper to taste.
10. Remove from heat and ladle gumbo into bowls atop white rice. If desired, add filé, additional seasonings, or a couple dashes of hot sauce to taste.
11. Serve with French bread or cornbread for sopping up juices, if desired.