Pork and Sausage Gumbo

Ingredients

• 1½ lb pork shoulder
• ¾ lb Andouille sausage
• ½ cup all-purpose flour
• ½ cup vegetable oil
• 1 large yellow onion
• 2 celery stalks
• 1 green bell pepper
• 4 cloves garlic
• 6 cups chicken broth
• ½ cup canned diced tomatoes (optional)
• 1 tsp dried thyme
• ½ tsp smoked paprika
• ¼ tsp cayenne pepper (optional)
• 2 bay leaves
• 1½ tsp salt
• ½ tsp black pepper
• 3 cups cooked white rice (optional)
• 2 tbsp fresh parsley (optional)
• 2 green onions (optional)
• 1 tsp file powder (optional)

Steps

1. Cut pork shoulder into 1-inch cubes and season with salt and pepper. Slice Andouille sausage into 1/2-inch thick rounds. Dice onion, celery, and bell pepper (the 'holy trinity'). Mince garlic.
2. In a large Dutch oven or heavy-bottomed pot, brown the pork cubes in a tablespoon of oil over medium-high heat until well-seared on all sides. Remove pork and set aside. Add sausage to the pot and cook until browned, then remove and set aside.
3. Reduce heat to medium. Add remaining 1/2 cup oil and flour to the pot, whisking constantly to create a roux. Cook for 25-35 minutes, stirring frequently, until the roux reaches a dark chocolate color.
4. Add the diced onion, celery, and bell pepper to the roux and cook, stirring, for 8-10 minutes until softened. Stir in the minced garlic, thyme, smoked paprika, cayenne pepper (if using), salt, and black pepper, cooking for 1 minute until fragrant.
5. Gradually whisk in the chicken broth, ensuring no lumps. Add the browned pork, sausage, bay leaves, and diced tomatoes (if using). Bring to a simmer, then reduce heat to low, cover, and cook for at least 1.5 hours, or until pork is very tender.
6. Remove bay leaves. Stir in file powder (if using) and cook for 5 more minutes. Taste and adjust seasonings as needed.
7. Ladle the gumbo over cooked white rice. Garnish with fresh parsley and sliced green onions, if desired.