Chicken and Andouille Gumbo (English) — Louisiana Roux Stew

• 900 gboneless skinless chicken thighs (cut into 4 cm pieces)
• 340 gandouille sausage (sliced 1 cm thick)
• 120 mlneutral vegetable oil
• 90 gall-purpose flour
• 1yellow onion (finely diced)
• 1green bell pepper (finely diced)
• 3celery ribs (finely diced)
• 4 clovegarlic (minced)
• 300 gfrozen sliced okra
• 1.4 llow-sodium chicken stock
• 2 leafbay leaves
• 1.5 tspdried thyme
• 1 tspsmoked paprika
• 0.25 tspcayenne pepper
• 2 tspkosher salt
• 1 tspblack pepper (freshly ground)
• 2 tspfilé powder (sassafras leaf powder, added off heat)
• 2 tbspLouisiana-style hot sauce
• 4scallions (thinly sliced)
• 900 gcooked long-grain white rice

Instructions

1. 1

   Pat the chicken thighs dry and season them with 1 teaspoon kosher salt and 0.5 teaspoon black pepper from the measured amounts. Brown the andouille in a heavy Dutch oven over medium-high heat for 5 minutes, then transfer it to a bowl and leave the rendered fat in the pot.

2. 2

   Add the chicken pieces to the same pot in a single layer and brown them for 6 minutes, turning once so the outside develops color without cooking through. Transfer the chicken to the bowl with the sausage and keep the pot over medium heat.

3. 3

   Pour the vegetable oil into the pot and whisk in the all-purpose flour until smooth. Cook the roux over medium to medium-low heat for 25 to 35 minutes, stirring constantly with a flat wooden spoon, until it reaches a deep chocolate-brown color and smells nutty but not burnt.

4. 4

   Immediately stir in the onion, green bell pepper, and celery to stop the roux from darkening further. Cook the trinity for 8 minutes, scraping the bottom often, until the vegetables soften and the roux clings to them in a glossy coating.

5. 5

   Add the garlic, dried thyme, smoked paprika, cayenne, remaining kosher salt, and remaining black pepper. Stir for 1 minute so the garlic blooms and the spices release their aroma without scorching.

6. 6

   Whisk in 240 ml of the chicken stock first, stirring until the roux loosens into a smooth paste. Gradually add the remaining stock, then return the browned chicken and andouille to the pot with the bay leaves.

7. 7

   Bring the gumbo to a gentle boil, then reduce the heat to maintain a steady simmer. Cook uncovered for 45 minutes, stirring every 10 minutes, until the chicken is tender and the broth has thickened lightly.

8. 8

   Stir in the sliced okra and simmer for 15 minutes more, which thickens the gumbo and gives the okra time to lose its raw edge. Skim excess fat from the surface with a spoon if more than a thin sheen collects.

9. 9

   Turn off the heat and remove the bay leaves before sprinkling in the filé powder while stirring. Do not boil the gumbo after adding filé, because high heat can make the texture stringy and dull its herbal sassafras aroma.

10. 10

    Let the gumbo rest for 10 minutes so the roux, sausage, chicken, okra, and filé settle into a unified flavor. Serve it in warm bowls over 150 g cooked long-grain white rice per person, finishing each serving with scallions and measured Louisiana-style hot sauce.