CHICKEN-ANDOUILLE GUMBO

Chicken-Andouille Gumbo image

Yield Makes 12 servings

Number Of Ingredients 21

Previous Next

Stock:
1 3 1/2 -4-pound chicken
1 large onion, peeled, quartered 2 large carrots, peeled, coarsely chopped
2 celery stalks, coarsely chopped
2 tablespoons black peppercorns
1 tablespoon dried basil
1 tablespoon dried oregano
Gumbo:
1/2 cup vegetable oil
1 pound andouille sausage, sliced 1/4 " thick
1/2 cup all-purpose flour
1 large onion, finely chopped 1 large green bell pepper, finely chopped
1 large green bell pepper, finely chopped
4 celery stalks, finely chopped
8 garlic cloves, finely chopped
Kosher salt
Freshly ground black pepper
4 sprigs thyme
2 bay leaves
2 tablespoons Louisiana hot sauce
Cooked white rice and sliced scallions (for serving)

Steps:

Stock:
Bring chicken, onion, carrots, celery, peppercorns, basil, oregano, and 12 cups water to a boil in a large stockpot. Reduce heat, partially cover, and simmer, skimming surface as needed, until meat is falling off the bone, about 1 hour.
Transfer chicken to a cutting board. Let cool slightly, then remove meat from bones and shred into bite-size pieces; discard skin and bones.
Strain stock through a fine-mesh sieve into a clean pot (or airtight container if not using right away); discard solids. You should have about 12 cups.
Gumbo:
Heat oil in a large Dutch oven or other heavy pot over medium-high. Cook sausage, stirring occasionally, until beginning to brown, about 4 minutes. Using a slotted spoon, transfer sausage to a plate.
Whisk flour into oil in pot and cook, whisking constantly, until roux is the color of a brown paper bag and smells nutty, about 4 minutes.
Add onion, bell pepper, celery, and garlic to roux; season with salt and pepper. Cook, stirring often, until vegetables begin to soften, about 5 minutes.
Add stock, chicken, sausage, thyme sprigs, and bay leaves to pot. Bring to a boil, reduce heat, and simmer until liquid is slightly thickened and vegetables are soft, about 1 hour.
Add hot sauce to gumbo, season with salt and pepper, and simmer 30 minutes to let flavors meld; discard thyme sprigs and bay leaves.
Serve gumbo over rice topped with scallions. Gumbo can be made 4 days ahead. Let cool; cover and chill.