Louisiana Chicken and Andouille Gumbo with Dark Roux

What you need

• 700 g (1 1/2 lb) boneless skinless chicken thighs
• 2 tsp salt, divided
• 1/2 tsp black pepper
• 450 g (1 lb) andouille sausage
• 180 ml (3/4 cup) vegetable oil, plus 1 tbsp for browning
• 95 g (3/4 cup) all-purpose flour
• 2 onions, chopped
• 2 green bell peppers, chopped
• 3 stalks celery, chopped
• 5 cloves garlic, minced
• 300 g (10 oz) okra, fresh or frozen
• 1 tsp dried thyme
• 1/2 tsp cayenne pepper, or to taste
• 2 l (8 cups) chicken stock
• 2 bay leaves
• cooked white rice, for serving
• 4 green onions, sliced, for serving

Method

Restated from the original video

1. 1

   Cut the chicken into 4 cm (1 1/2 in) pieces and season with 1 tsp of the salt and the black pepper.

2. 2

   Slice the andouille into rounds 1 cm (1/2 in) thick and the okra into 1 cm (1/2 in) pieces.

3. 3

   Have the onions, peppers, celery and garlic chopped and ready by the stove before the flour goes in.

4. 4

   Heat 1 tbsp of the oil in a large heavy pot over medium-high heat. Brown the andouille, 4-5 min, then lift it out.

5. 5

   Brown the chicken in the same pot in two batches, 5-6 min each, and set it aside with the sausage. It finishes cooking later.

6. 6

   Turn the burner down to medium-low. Pour in the rest of the oil and whisk in the flour.

7. 7

   Stir constantly with a flat wooden spoon, scraping the whole base, until the flour and oil turn a deep reddish brown, 30-45 min. Black specks mean it has burned and must be started again.

8. 8

   Add the onions, peppers and celery and cook over medium heat, stirring, until soft, 8-10 min.

9. 9

   Stir in the garlic, thyme and cayenne and cook for 1 min.

10. 10

    Pour in the stock a ladle at a time, stirring well after each, so the thickened base dissolves smoothly. Add the bay leaves.

11. 11

    Bring to a boil, then lower to a gentle simmer and cook uncovered for 30 min, stirring now and then.

12. 12

    Return the chicken and andouille, add the okra and simmer until the gumbo has thickened and the chicken is tender and cooked through, reading 74 °C (165 °F) inside, 40-45 min.

13. 13

    Skim the fat from the surface, remove the bay leaves and season with the remaining salt and more cayenne if wanted.

14. 14

    Ladle into bowls over a scoop of rice and scatter with the green onions.

Imported from southernbite.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.