Hansen's Chicken & Andouille Gumbo with Okra — 8-page booklet

Print single-sided, landscape, then fold into a mini-book:

Fold the sheet in half left-to-right, then unfold.
Fold in half top-to-bottom, then in half again — you’ll have 8 rectangles.
Refold top-to-bottom and cut the center slit along the fold, between the two middle panels.
Open, fold long-ways, push the ends together so the slit opens into a “+”, then wrap around — page 1 is the cover.

If pages come out rotated or out of order for your fold, tell me and I’ll flip the template.

Method (3/4)

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.

Method (2/4)

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.

Method (1/4)

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.

Ingredients

Proteins

• 25 oz smoked and deboned leg quarters

• 3 links andouille sausage

• all skin from smoked chicken, broken up

Vegetables

• 1 large onion, chopped

• 3 stalks celery, chopped

• 2 bell peppers, chopped

• 12 oz okra, sliced in 1/2 inch medallions

• 6 pods garlic, thinly sliced

• 2 oz curly parsley

• 2 oz green onions, chopped for garnish

Roux & Base

• 1/2 cup flour

• 1/4 cup flour

• 3/4 cup oil for roux

• 1/4 cup bacon grease or peanut oil

• 2 tablespoons tomato paste

• 1 heaping tablespoon chicken base

• 9 cup bone stock

Seasonings & Spices

• 3 bay leaves

• 2 teaspoon dry thyme

• 2 teaspoon dry oregano

• 2 teaspoon black pepper

• 1 teaspoon smoked paprika

• 2 tablespoons apple cider vinegar

• 1 tablespoon gumbo filé for serving

Method (4/4)

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.

Plating

Add a dash of gumbo filé to each bowl when serving. Top with chopped green onions. Serve over rice with crackers and Louisiana hot sauce on the side.

MenuStash

Recipe

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.

Hard

by MenuStash Admin · MenuStash.com