Gumbo | Louisiana-Style Chicken, Shrimp, and Okra Stew

Heat the oil in a heavy-bottomed pot over medium heat. Add all the flour at once and stir constantly with a wooden spoon. The mixture will first foam white, then turn honey-colored, and then the color of peanut butter. You are looking for hazelnut-shell brown, a deep reddish brown. This takes about 25–30 minutes and cannot be rushed by turning up the heat. If you see black specks in the roux, it has burned; discard it and start again.

Add the finely chopped onion, celery, and green bell pepper to the cooked roux. The moisture from the vegetables will cool the roux quickly and stop it from browning; that is the goal. Sauté, stirring, for 8 minutes. Once the onion turns translucent, add the crushed garlic, thyme, hot ground red pepper, and black pepper, and cook for 1 minute more.

Add the sliced smoked beef sausage and brown it for 3 minutes, then add the chicken thigh meat cut into large pieces. Add the grated tomatoes and stir for 4 minutes, until their liquid cooks off. Pour in the chicken stock gradually, stirring each time; adding it all at once can make the roux lumpy. Add the bay leaf and salt.

Bring to a boil, then reduce the heat; the surface should barely quiver, not bubble. Simmer with the lid partly open for 25 minutes, then add the okra cut into 2 cm rounds and cook for 15 minutes more. The okra will soften and its starch will thicken the stew. Cut the thickest piece of chicken through the center and check its internal temperature: if it is below 74°C / 165°F, cook for 5 minutes more. Skim off the oil that collects on the surface.

Add the shrimp to the pot and turn off the heat. The residual heat will cook them in 4 minutes; they are ready when they curl and turn orange. Boiling the shrimp makes them rubbery, so do not leave the burner on. Remove the bay leaves and adjust the salt to taste one last time.

Rinse the rice until the water runs clear. Bring it to a boil with 600 ml water and 4 g salt, reduce the heat, cover, and cook for 12 minutes. Put a scoop of rice in the center of each bowl and ladle the gumbo BESIDE the rice, not over it; pouring the stew on top will break up the rice. Finish with finely chopped scallions and parsley.