Check off each step as you cook.

1. 01Brown the roux slowly.Measure and chop all ingredients first. Heat oil in a heavy pot over medium-low heat, then stir in flour. Cook for about 30–40 minutes, stirring continuously across the base and corners, until an even deep brown. Adjust the heat to avoid scorching. The mixture is extremely hot, so avoid splashes.
2. 02Add aromatics and sausage.Carefully stir onion, celery, and bell pepper into the roux; it will steam. Cook for 8–10 minutes, stirring, until softened. Add garlic and sausage and cook for 2 minutes.
3. 03Simmer the gumbo.Gradually stir in stock until smooth. Add chicken, bay leaf, thyme, paprika, cayenne, pepper, and two-thirds of the salt. Bring to a simmer, then cook gently, partly covered, for 35–45 minutes until chicken is tender and reaches 165°F / 74°C. Stir occasionally and add a little stock if too thick.
4. 04Cook the rice.During the gumbo simmer, rinse the rice and drain. Put it in a separate saucepan with measured rice water and the remaining salt. Bring to a boil, cover, lower the heat, and cook for 15–18 minutes until tender and the liquid is absorbed. Rest covered off the heat for 10 minutes, then fluff.
5. 05Serve in deep bowls.Remove the bay leaf. Skim off excess surface fat and taste the gumbo, adding salt only if needed. Spoon rice into bowls and ladle gumbo beside and around it.

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