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Photos: ‘Throw it in the pot’ and serve a feast

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Removing the meat, he added flour and olive oil to the fat. ARAM BOGHOSIAN FOR THE BOSTON GLOBE

    Photos: ‘Throw it in the pot’ and serve a feast

    Louisiana native Greg Dickinson prepared a chicken and sausage gumbo to feed the staff of L'Espalier, where he is manager.
    ARAM BOGHOSIAN FOR THE BOSTON GLOBE |

    Dickinson started by searing chicken dark meat.
    ARAM BOGHOSIAN FOR THE BOSTON GLOBE |

    Next he added Italian pork sausage (Cajun andouille sausage is hard to find in New England).
    ARAM BOGHOSIAN FOR THE BOSTON GLOBE |

    Removing the meat, he added flour and olive oil to the fat.
    ARAM BOGHOSIAN FOR THE BOSTON GLOBE |

    While keeping an eye on the roux as it browned to the perfect color, he chopped celery (and onions and green bell peppers).
    ARAM BOGHOSIAN FOR THE BOSTON GLOBE |

    He added the vegetables to the roux.
    ARAM BOGHOSIAN FOR THE BOSTON GLOBE |

    Next he added spices, including bay leaf and dried thyme.
    ARAM BOGHOSIAN FOR THE BOSTON GLOBE |

    Next he added spices, including bay leaf and dried thyme.
    ARAM BOGHOSIAN FOR THE BOSTON GLOBE |

    Lastly, Dickinson added water before leaving the gumbo to cook for more than three hours.
    ARAM BOGHOSIAN FOR THE BOSTON GLOBE |

    Gumbo connoisseur Dickinson at L’Espalier, where he served gumbo to fellow employees before the New Orleans-hosted Super Bowl.
    ARAM BOGHOSIAN FOR THE BOSTON GLOBE |