Chicken-Andouille Gumbo

cajun/creole chicken sausage bon appétit

N/A

Makes 12 servings

Source

Ingredients

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

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)

Method

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.

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.