Cajun Gumbo

Ingredients

Steps

1. 1

   Season the chicken thighs on each side with salt and set aside.

2. 2

   In a nonstick pan over medium-high heat, sear the cut andouille until it begins to brown, then remove it from the pan.

3. 3

   Add the chicken to the pan and cook over medium heat until golden brown on the first side, about 10 minutes. Flip and cook another 5 minutes, then transfer to a plate to cool.

4. 4

   While the andouille and chicken cook, cut all of the vegetables and make the fortified chicken stock: combine 1500 g chicken stock with the Better Than Bouillon chicken base and 3 packets of gelatin (or use homemade stock).

5. 5

   Add a splash of water to the chicken pan to deglaze, then add that liquid to the chicken stock.

6. 6

   In a large Dutch oven over medium heat, whisk together the oil and flour. Keep whisking frequently for 30–45 minutes. Once the roux begins to take on color, reduce the heat to medium-low and continue cooking, stirring every 30 seconds, until it looks like melted milk chocolate.

7. 7

   When the roux is ready, add all of the vegetables except the garlic plus a big pinch of salt, and increase the heat to medium. Toast the vegetables in the roux for about 5 minutes to soften them and release their oils.

8. 8

   Once the vegetables have softened, add the garlic and sweat for 2 minutes.

9. 9

   When the flour begins to stick to the bottom of the pan, gradually add the stock mixture and bring to a simmer.

10. 10

    Dice the chicken thighs into bite-size cubes and add them to the pot along with any drippings.

11. 11

    Add the chopped andouille and the okra. Bring to a simmer over medium to medium-low heat and cook for 30 minutes, stirring every 5 minutes or so.

12. 12

    When the gumbo reaches the right consistency and the chicken is tender, turn off the heat and stir in the hot sauce, cayenne, paprika, and black pepper. Taste and season with salt if needed.