About the Recipe
This gumbo is grounded, nourishing, and deeply flavorful — built slowly on the Million Dollar Roux and finished with intention. It’s comfort food that still honors clean ingredients and mindful cooking.
Ingredients
Roux Base
1 batch Million Dollar Roux (made with organic flour + avocado oil)
Proteins
1½ lbs fresh pastured chicken (thighs preferred, chopped)
12 oz clean sausage (pasture-raised, fresh deer, no nitrates; sliced)
Vegetables (The Holy Trinity)
1 large onion, diced
1 bell pepper, diced
2 stalks celery, diced
4 cloves garlic, minced
Liquids & Seasoning
6–8 cups organic chicken broth (warm)
2 bay leaves
1–2 tsp sea salt (to taste)
1 tsp black pepper
1 tsp smoked paprika
½ tsp thyme
Optional: pinch of cayenne for gentle heat
To Finish
Chopped green onions
Fresh parsley
Cooked rice (organic white or jasmine)
Preparation
Build the base
With your Million Dollar Roux warm in the pot, add onion, bell pepper, and celery directly to the roux. Stir — it will sizzle and loosen beautifully.
Add garlic
Stir in garlic and cook 30–60 seconds until fragrant.
Brown the proteins
Add sausage first, stirring to coat in the roux. Then add chicken. Cook until lightly browned on the outside.
Slowly add broth
Pour in warm broth gradually, stirring constantly so the gumbo stays smooth and glossy.
Season and simmer
Add bay leaves, salt, pepper, paprika, thyme, and cayenne if using.
Bring to a gentle simmer, then lower heat.
Cook low and slow
Simmer 45–90 minutes, uncovered, stirring occasionally. The longer it simmers, the deeper the flavor.
Finish with intention
Taste and adjust seasoning. Remove bay leaves. Stir in green onions and parsley just before serving.
⸻
✨ Million Dollar Notes
This gumbo should feel rich but clean, never greasy.
Darker roux = deeper flavor, lighter thickening — that’s the magic.
Gumbo is better the next day — flavors settle and bloom.
Serve over warm rice and enjoy knowing this meal feeds body, spirit, and tradition 🤍