Thicken the gumbo with a roux
Making a roux is a classic French technique used as a thickening agent in soups, stews, and sauces. I make a dark brown roux from equal parts of butter and flour for this recipe. Prolonged cooking of 15 minutes over moderate heat adds a rich, deep toasted flavor. Make sure to keep stirring. You want it deep brown, not burnt!

Add a holy trinity of vegetables
The flavor base of many Creole and Cajun dishes is called the holy trinity. It’s a combination of bell peppers, celery, and onion. Depending on the meal, various ratios and amounts are used. It’s a Lousiana-inspired mirepoix, and it adds beautiful aromatics, color, and flavor to the gumbo.

I also add minced garlic for an earthy flavor and allium aroma. Saute the chopped vegetables until tender. As they release their moisture, the natural sugars come to the surface to add a hint of sweetness to complement the savory and spicy flavors.

Add bold seasonings
It’s not a creole dish without spice! I use dried herbs like thyme, basil, and bay leaf because they are more concentrated in flavor than fresh. To make the gumbo spicy and smoky, add cayenne pepper. A little goes a long way!

You can add a lower amount, about ¼ teaspoon to start, and increase to taste for more mild heat. For a vinegary spice, add hot sauce like Crystal. The andouille sausage is also hot and will infuse the capsaicin and flavor into the dish.

Sausage selection
Andouille is the best choice to compliment the gumbo. It’s a smoky pork sausage mixed with cajun seasonings. The seasonings may include salt, garlic, onion, spicy red pepper, black and white pepper, paprika for color, and celery powder, depending on the brand.

I use cooked sausage and slice them into thick pieces to add to the pot. If you can’t find it at your local store, kielbasa or any other type of spicy sausage will work. You can even adjust the heat with more cayenne pepper or hot sauce.

Simmer
I prefer my gumbo with pieces of tomato, but some would rather omit it based on their taste preference. Chef’s choice! It takes about 45 minutes to simmer. This duration lets the flavors meld together, and some of the moisture evaporate. I add the shredded chicken in the last 15 minutes of cooking, so it’s doesn’t dry out. The result is a rich, thickened broth with hearty chunks of ingredients.