Ingredients: |
Ingredients: 1¼ cups plus 2 tbsp. canola oil
1 (3½–4 lb.) chicken, cut into 8 pieces
2½ tsp. freshly ground black pepper
Kosher salt, to taste
2 cups flour
1½ tsp. dark chile powder
1½ tsp. filé powder
1 tsp. cayenne
1 tsp. ground white pepper
1 tsp. paprika
3 cloves garlic, minced
3 stalks celery, minced
1 green bell pepper, minced
1 jalapeño, minced
1 poblano pepper, minced
1 yellow onion, minced
12 cups chicken stock
1 lb. andouille, halved and sliced
12 oz. okra, trimmed and sliced ½" thick
Sliced scallions, for garnish
Cooked white rice, for serving
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Directions: |
Directions:1. Heat 1¼ cups oil in an 8-qt. Dutch oven until a deep-fry thermometer reads 350°. Season chicken with 1 tsp. black pepper and salt; toss with ½ cup flour. Working in batches, fry chicken until golden; transfer to paper towels to drain.
2. Add remaining flour to Dutch oven; whisk until smooth. Reduce heat to medium-low; cook, whisking, until color of roux is dark chocolate, 1–1½ hours. Add remaining black pepper, the chile and filé powders, cayenne, white pepper, paprika, garlic, celery, bell pepper, jalapeño, poblano, and onion; cook until soft, 10–12 minutes. Add stock; boil. Reduce heat to medium-low; cook, stirring occasionally and skimming fat as needed, until slightly thickened, about 30 minutes. Add reserved chicken; cook until chicken is cooked through, about 45 minutes. Add andouille; cook until chicken is falling off the bone, about 1 hour.
3. Using tongs, transfer chicken to a cutting board and let cool slightly; shred, discarding skin and bones, and return to pot. Heat remaining oil in a 12" skillet over medium-high. Cook okra until golden brown and slightly crisp, 8–10 minutes, then stir into gumbo; cook 15 minutes. Garnish with scallions; serve with rice. |
This recipe for Fried Chicken and Andouille Gumbo is from