Hard

Hansen's Chicken & Andouille Gumbo with Okra

A two-day Louisiana gumbo featuring smoked chicken, andouille sausage, and okra thickened with a dark roux.

24h serves 8 George

cajun louisiana gumbo chicken sausage comfort food

Cook this 8-page booklet

Ingredients

Smoking & Stock (Day 1)

25 ozchicken leg quarters (about 8)
1lemon
3 stalkscelery
1onion

Main Ingredients (Day 2)

3 linksandouille sausage, sliced
1 largeonion, chopped
3 stalkscelery, chopped
2bell peppers, chopped
2 tablespoonstomato paste
6 podsgarlic, thinly sliced
12 ozokra, sliced in 1/2 inch medallions
2 ozcurly parsley
2 ozgreen onions, chopped for garnish

Roux & Fat

0.5 cupflour (for dark roux)
0.25 cupflour (to add to roux)
0.75 cupoil for roux
0.25 cupbacon grease or peanut oil for frying sausage and chicken skins

Stock & Spices

9 cupsbone stock
1 heaping tablespoonchicken base
3bay leaves
2 teaspoonsdry thyme
2 teaspoonsdry oregano
2 teaspoonsblack pepper
1 teaspoonsmoked paprika
2 tablespoonsapple cider vinegar

Garnish & Serving

1 dashgumbo filé per bowl
to tasteLouisiana hot sauce
rice for serving
crackers for serving

Method

1
Smoke the chicken· 4h
Season chicken leg quarters with salt and pepper. Smoke for approximately 4 hours until the chicken is falling off the bone.
2
Debone chicken and make stock· 12h
Remove the meat from the smoked chicken bones and set aside. Place the bones, bits, and pieces in a pot with one lemon, three stalks of celery, and one onion. Simmer overnight.
3
Strain stock (Day 2)· 10m
Strain the stock through a fine sieve and set aside. Discard solids.
4
Fry sausage and chicken skins· 15m
Slice the andouille sausage and fry in bacon grease or peanut oil until browned. Remove and set aside. Fry the broken-up smoked chicken skin pieces until crispy and set aside with the sausage.
5
Make dark roux· 30m
In a heavy pot, heat oil over medium-high heat. Add 1/2 cup flour and whisk constantly, stirring frequently until the roux reaches a dark chocolate brown color. This requires patience and careful attention to avoid burning.
6
Add more flour to roux· 5m
Once the roux is dark, add the remaining 1/4 cup flour and cook for an additional few minutes, stirring constantly.
7
Cook the holy trinity· 15m
Add the chopped onions, bell peppers, celery, and tomato paste to the roux. Stir constantly over medium heat until the vegetables are soft, about 10-15 minutes.
8
Build the gumbo base· 10m
Slowly add 1/2 cup stock to the vegetable-roux mixture and stir. Add another 1/2 cup stock and stir again. Then add the remaining stock, chicken base, deboned smoked chicken, chicken skins, fried sausage, bay leaves, thyme, oregano, black pepper, and smoked paprika.
9
Simmer gumbo· 1h
Simmer uncovered over medium-low heat for 1 hour, stirring often to ensure nothing sticks to the bottom.
10
Sauté okra· 10m
While the gumbo simmers, heat 1 tablespoon oil in a skillet and add the sliced okra with a pinch of salt. Sauté until lightly browned, about 10 minutes.
11
Add okra to gumbo· 5m
Add the sautéed okra, apple cider vinegar, and thinly sliced garlic to the simmering gumbo. Stir to combine.
12
Final simmer with okra and garlic· 30m
Continue simmering for 30 minutes, stirring occasionally.
13
Add parsley· 5m
Add the chopped curly parsley and simmer for an additional 5 minutes.
14
Plate and serve· 5m
Ladle gumbo into bowls over rice. Top each bowl with a dash of gumbo filé and chopped green onions. Serve with crackers and Louisiana hot sauce on the side.