Chicken and Andouille Gumbo
A dark roux built low and slow into a chicken-and-sausage stew, thickened with okra instead of a shortcut.
- Serves
- 6
- Prep
- 20 min
- Cook
- 1 hr 45 min
- Written
Method
-
Season the chicken thighs generously with salt and pepper, then sear in a large heavy pot over medium-high heat until deeply browned on both sides. Remove and set aside.
-
Whisk the oil and flour together in the same pot over medium-low heat, stirring constantly, until the roux turns the color of dark chocolate and smells toasted, 30 to 40 minutes — don’t walk away or it burns.
-
Stir in the onion, celery, and bell pepper, and cook until the roux stops sizzling and the vegetables have softened.
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Add the garlic, Cajun seasoning, and bay leaves, and cook until fragrant.
-
Whisk in the stock a ladleful at a time, working out any lumps, until the pot is smooth and simmering.
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Return the chicken to the pot along with the andouille, partially cover, and simmer until the chicken shreds easily with a fork.
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Shred the chicken back into the pot, add the okra, and simmer uncovered until the broth has thickened and the okra has lost its raw crunch.
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Skim the fat pooled on the surface, discard the bay leaves, and taste for salt.
-
Ladle over rice and finish with scallions and hot sauce.
Notes
The roux is the recipe — everything after it is just simmering. Go dark, past the peanut-butter stage most recipes stop at; a dark roux gives up thickening power but pays it back in flavor, which is why the okra is there to pick up the slack. Don’t rush it with high heat or you’ll end up scraping burnt flecks out of a pot you have to start over.
No okra on hand, stir in a spoonful of filé powder off the heat at the very end instead — never boil it, or the broth turns stringy. Shrimp can go in during the last five minutes alongside or instead of the andouille, added late enough that they just turn opaque.