Serves 10
Gumbo begins with a roux (fat and flour), here made with olive oil and flour. It takes at least 15 minutes to turn deep red, almost brown. If the roux burns, throw it out and start again. It will impart a burnt flavor to the dish. You can make the roux ahead and refrigerate it overnight.
ROUX
| 1 | cup olive oil |
|---|---|
| 1 | cup flour |
1. In a large flameproof casserole that will hold all the chicken thighs, sausages, and vegetables, combine the oil and flour over medium-low heat. Start whisking the mixture so it is the consistency of sour cream, not a paste.
2. Continue cooking, stirring constantly, for 15 to 20 minutes or until the roux is a reddish-brown color.
GUMBO
| 2 | Spanish onions, chopped |
|---|---|
| 3 | mixed green and red bell peppers, cored, seeded, and sliced |
| 2 | cups canned whole tomatoes, crushed in a bowl |
| 4 | stalks celery, thinly sliced |
| Salt and black pepper, to taste | |
| 2½ | quarts chicken stock |
| 6 | cloves garlic, finely chopped |
| 2 | chili peppers, or more to taste |
| 4 | andouille pork sausages, cut into 2-inch pieces |
| 12 | skinless bone-in chicken thighs |
| 1 | bag (16 ounces) frozen cut okra |
| 4 | tablespoons chopped mixed fresh parsley and rosemary or thyme |
| 1 | bunch scallions, trimmed and very thinly sliced |
1. To the cooked roux, add the onions, bell peppers, tomatoes, celery, salt, and black pepper. Cook, stirring for 5 minutes.
2. Add the stock, garlic, chilies, sausages, and chicken thighs. Continue cooking, stirring often, for 5 minutes.
3. Add the okra and bring to a boil. Skim the fat from the surface. Lower the heat and simmer, stirring occasionally, for 40 minutes or until the chicken is cooked through and the flavors are blended. Skim the fat from the surface during cooking. Taste for seasoning and add more salt and black pepper, if you like. Sprinkle with the herbs and scallions. Serve over rice.
Ariadne Clifton