ARAM BOGHOSIAN FOR THE BOSTON GLOBE

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.