1⅓ cup vegetable oil, separated
3 pound chicken, cut into medium sized pieces
2 tablespoons Creole seasoning
1 pound Andouille sausage, cut into ¼” discs
1¼ cup flour
1 pound onion, medium diced
½ pound celery, medium diced
½ pound green bell pepper, medium diced
½ cup garlic, minced
1 teaspoon cayenne pepper
1 tablespoon salt
4 bay leaves
3 quarts chicken stock
3 green onions, cut thin on the bias
Louisiana hot sauce, as needed
Worcestershire, as needed
1 tablespoon filé powder
- Place a large, heavy soup pot over medium-high heat for 4 minutes. Pour in ¼ cup of vegetable oil, swirling to coat the pan.
- Season chicken on all sides with Creole seasoning and brown in pot in small batches to ensure it is evenly browned on all sides. Let batches of browned chicken rest on a plate or serving platter to catch any juices.
- When chicken is done browning, brown the sausage, rendering for 3-4 minutes to release all the smoky fats into pan. Remove sausage and let rest with chicken.
- Add the remaining 1 cup oil to pot, and shake in flour to start making the roux. Using a heavy, square nose wooden spoon, continually scrape all the brown pan drippings into the roux to begin the gumbo. Constantly stir over medium-high heat until roux becomes the shade of peanut butter.
- At this point, carefully stir in onion, celery, and bell pepper. Continually mix as vegetables start to release their steam and caramelize into the roux. When vegetables are wilted and slightly brown, stir in garlic, cayenne, salt, and bay leaves. Continue to cook for one minute until flavor is released and pungent.
- Slowly add stock, stirring constantly, so gumbo starts to thicken without forming roux balls. When all stock is added and sauce is smooth and shiny, add chicken back to pot and bring to simmer.
- Skim pot free of all fats and foam and reduce heat to low. Continue cooking, stirring occasionally, and skimming as needed, for 50 minutes.
- Add sausage, green onions, and any additional desired seasonings—such as Louisiana hot sauce and Worcestershire. Remove pot from the heat and shake in the filé powder to finish.
- from Chef Tory McPhail of Commander's Palace on New Orleans