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Fried Chicken & Andouille Gumbo

Source of Recipe

From "Soups and Stews" by the Editors of Saveur


Recipe Introduction

"For his rustic gumbo, New Orleans chef Donald Link makes his roux with the same oil he uses to fry the chicken, which he later shreds and adds to the pot along with slices of his homemade andouille sausage."

List of Ingredients

â—¦ 1 ¼ cups plus 2 tablespoons canola oil
â—¦ 1 3 ½- to 4-pound chicken, cut into 8 pieces
â—¦ Kosher salt, to taste
â—¦ 2 ½ teaspoons freshly ground black pepper
â—¦ 2 cups flour
â—¦ 1 ½ teaspoons dark chile powder
â—¦ 1 ½ teaspoons filé powder
â—¦ 1 teaspoon cayenne pepper
â—¦ 1 teaspoon ground white pepper
â—¦ 1 teaspoon paprika
â—¦ 3 cloves garlic, finely chopped
â—¦ 3 ribs celery, finely chopped
â—¦ 1 green bell pepper, stemmed, seeded, and finely chopped
â—¦ 1 jalapeño chile, stemmed and finely chopped
â—¦ 1 poblano chile, stemmed, seeded, and finely chopped
â—¦ 1 yellow onion, finely chopped
â—¦ 12 cups chicken stock
â—¦ 1 pound andouille sausage, halved and sliced ½-inch thick
â—¦ 12 ounces okra, sliced ½-inch thick
â—¦ Slices scallions, to garnish
â—¦ Cooked white rice, for serving


Recipe

Heat 1 ¼ cups oil in an 8-quart Dutch oven until a deep-fry thermometer reads 350° F. Season chicken with salt and 1 teaspoon black pepper; toss with ½ cup flour, shaking off excess. Working in batches, fry chicken until golden and transfer to paper towels to drain.

Whisk remaining flour into oil in pot until smooth. Heat over medium-low and cook, whisking constantly, until color of roux is dark chocolate, 1 to 1 ½ hours. Add remaining black pepper, the chile and filé powders, cayenne, white pepper, paprika, garlic, celery, bell pepper, jalapeño, poblano, and onion and cook until vegetables are soft, 10 to 12 minutes. Stir in stock and bring to a boil. Reduce heat to medium-low and cook, stirring occasionally and skimming fat as needed, until gumbo is slightly thickened, about 30 minutes. Add reserved chicken and cook until chicken is cooked through, about 45 minutes. Add andouille and cook until chicken is falling off the bone, about 1 hour. Using tongs, transfer chicken to a cutting board and let cool slightly; shred chicken, discarding skin and bones, and return to pot.

Heat remaining oil in a 12-inch skillet over medium-high. Cook okra until golden brown and slightly crisp, 8 to 10 minutes. Stir okra into gumbo and cook for 15 minutes more. Ladle gumbo into bowls and garnish with scallions. Serve with rice.

Serves 6 to 8