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Hansen's Chicken & Andouille Gumbo with Okra

A two-day Louisiana gumbo featuring smoked chicken, andouille sausage, okra, and a dark roux base simmered with aromatic vegetables and spices.

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louisiana cajun comfort food chicken gumbo

Cook this 8-page booklet

Ingredients

Proteins

25 ozsmoked and deboned leg quarters
3 linksandouille sausage
allskin from smoked chicken, broken up

Vegetables

1 largeonion, chopped
3 stalkscelery, chopped
2bell peppers, chopped
12 ozokra, sliced in 1/2 inch medallions
6 podsgarlic, thinly sliced
2 ozcurly parsley
2 ozgreen onions, chopped for garnish

Roux & Base

1/2 cupflour
1/4 cupflour
3/4 cupoil for roux
1/4 cupbacon grease or peanut oil
2 tablespoonstomato paste
1 heaping tablespoonchicken base
9 cupbone stock

Seasonings & Spices

3bay leaves
2 teaspoondry thyme
2 teaspoondry oregano
2 teaspoonblack pepper
1 teaspoonsmoked paprika
2 tablespoonsapple cider vinegar
1 tablespoongumbo filé for serving

Method

1
Smoke the chicken (Day 1)· 4h
Season chicken leg quarters with salt and pepper. Smoke for about 4 hours until chicken is falling off the bone.
2
Make stock (Day 1)· 8h
Debone the cooked chicken and make stock from the bones, bits and pieces. Add one lemon, three stalks of celery and one onion to the stock. Simmer overnight.
3
Strain stock (Day 2)· 5m
Strain stock through a fine sieve and set aside.
4
Fry sausage and chicken skins (Day 2)· 15m
Slice andouille sausage and fry in oil until brown-ish. Remove and set aside. Fry the smoked chicken skin pieces in the same oil until crispy and add to the sausage.
5
Make dark roux· 30m
In a heavy pot, heat 3/4 cup oil over medium-high heat. Whisk in 1/2 cup flour and stir constantly, cooking until the roux reaches a deep chocolate brown color. This should take about 20-30 minutes.
6
Add flour to roux· 5m
Add the remaining 1/4 cup flour to the dark roux and stir constantly, cooking for a few additional minutes.
7
Cook vegetables in roux· 10m
Add the chopped onions, bell peppers, celery, and tomato paste to the roux. Stir constantly over medium heat until the vegetables are soft, about 8-10 minutes.
8
Build the gumbo· 5m
Add 1/2 cup of stock to the vegetable mixture and stir. Add another 1/2 cup of stock and stir. Then add the remaining stock, chicken base, deboned chicken, fried chicken skins, fried sausage, and all the seasonings (bay leaves, thyme, oregano, black pepper, and smoked paprika). Bring to a simmer.
9
Simmer gumbo base· 1h
Simmer for 1 hour with the lid off, stirring often to make sure it doesn't stick to the bottom.
10
Sauté okra· 7m
In a separate pan, sauté the sliced okra in 1 tablespoon of oil with a pinch of salt for 5-7 minutes.
11
Add okra and garlic· 30m
Add the sautéed okra, sliced garlic, and apple cider vinegar to the simmering gumbo. Stir well and simmer for 30 minutes.
12
Finish with parsley· 5m
Add the fresh curly parsley to the gumbo and simmer for an additional 5 minutes.