This classic Louisiana dish is sure to become a new Super Bowl or tailgate fave. In fact, it’s a mouth party pretty much any time you have a hankering for something warm, comforting, and with a generous kick and tons of flavor. Andouille sausage and Secret Aardvark Habanero Hot Sauce bring the heat.

Prep Time: 20 minutes

Cook Time: 2 hours

Servings: 8 – 10

Ingredients

Main Dish:

2 quarts (8 cups) chicken stock

1 1/2 pounds andouille sausage, cut into 1⁄4-inch-thick rounds

4 boneless chicken thighs, cut into bite-sized pieces (or 4 chicken breasts)

1/2 cup vegetable oil

1 tablespoon Aardvark Habanero Hot Sauce (or more to taste)

1 cup all-purpose flour

2 medium onions, chopped

2 ribs celery (chopped)

3 cloves garlic (minced)

1 green bell pepper (seeded and chopped)

12 okras (chopped…and optional unless you’re Southern, in which case you’ll probably say this is not optional)

Seasoning:

1/2 teaspoon cayenne pepper, plus more to taste

1 1/2 teaspoons salt, plus more to taste

1 tsp black pepper

1 bay leaf

Garnishes:

4 green onions (thinly sliced)

Cooked white rice for serving

Filé powder for serving (optional)

Instructions

Cook sausage in a Dutch oven or heavy-bottomed pot over medium heat, stirring constantly, 5 minutes or until browned. Remove the sausage and set aside, reserving drippings in Dutch oven.

Add chicken to the pan over medium heat top, make a roux, and cook until browned for about 5 minutes. Remove and set aside.

Combine oil and flour in the Dutch oven, reducing heat to medium-low and stir until the mixture turns brown, about 20 minutes. Keep an eye on it so it doesn’t burn.

Add the onions, celery, garlic, bell pepper, cayenne, and sausage, and cook, stirring often, until the vegetables are softened, about 8 minutes.

Slowly add broth to the roux mixture along with the salt, black pepper, and bay leaf, okra, and Habanero Hot Sauce and bring to a boil. Reduce to a gentle simmer. Add the chicken back in. Continue to simmer until the sauce is flavorful and thickened to the desired consistency, about 1 1/2 hours.

Adjust the thickness by adding more broth (or water). Adjust salt and cayenne and hot sauce to taste. Remove and discard the bay leaf.

Like many stews, this one benefits from a couple of hours of simmering on the stove top, which thickens the pot amps up the flavor. In the meantime, your house will smell amazing, and your friends and family will come back for more! It’s a win-win!

Serve the gumbo in bowls over hot white rice. Have the hot sauce, chopped green onions, and filé powder at the table for guests to use to their liking.

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