Directions 13 steps | 135 Minutes
Measure and prep all ingredients.
Pat chicken thighs dry. Season generously with salt and pepper.
In an eight-quart Dutch oven over medium-high heat, heat ¼ cup of oil. Cook the chicken thighs in two batches, turning once, until lightly browned, about 12 minutes. Transfer the chicken thighs to a plate.
Add the sausage and bacon to the pot. Cook, stirring occasionally, until their fat renders and the bacon is browned, about 5 minutes. Transfer the sausage and bacon to the plate with the chicken.
Create a roux. Add remaining ¼ cup of oil and reduce the heat to medium-low. Stir in the flour. Cook, whisking constantly, until the mixture is the color of dark, reddish caramel, about 8 minutes.
Add celery, onion and peppers to the roux. Cook until the vegetables soften, about 6 minutes.
Stir in the cayenne pepper, crushed tomatoes, garlic, bay leaf, allspice and paprika. Cook for 3 minutes.
Return chicken, sausage, and bacon to the pot along with the okra and stock. Raise the heat to high and bring the gumbo soup to a boil. Once the gumbo soup reaches a boil, reduce the heat to medium and cover the pot. Cook, stirring occasionally until chicken is cooked through, okra is tender and gumbo soup is thickened, about 30 minutes.
Add the shrimp and cook for 2-4 minutes, until the shrimp turn pink and the tail curls.
Remove thyme leaves from stems and stir in at the end of cooking.
Remove chicken from pot and let cool for 5 minutes. When cool enough to handle, discard the bones and skin and shred the meat. Stir the shredded chicken back into gumbo.
Season with salt and pepper, to taste and serve with white rice on the side.
Serve with hot sauce and filé powder for sprinkling over each serving. Enjoy!
- This special recipe is inspired by a recipe from Saveur Magazine. During my time working in NYC, I had the incredible opportunity of assisting with a Creole spread in this renowned magazine, and love what they create!