This Recipe Totally Changed My Mind About Gumbo

By Brian Lagerstrom · 90 min

Ingredients

Instructions

1. Season the chicken thighs with salt on both sides and let them sit for 10-30 minutes.
2. In a nonstick skillet over medium-high heat, brown the diced andouille, then remove it.
3. In the same pan, brown the chicken thighs over medium heat, about 5 minutes per side. Remove and set aside.
4. Dice the onion, celery and poblanos. Slice the okra into 1-inch rounds. Mince the garlic.
5. Make the roux: in a large Dutch oven over medium heat, combine 225 g oil and 225 g flour. Stir constantly, lowering to medium-low as it colours. Cook about 45 minutes until deep chocolate brown.
6. Add the onion, celery and poblanos and toast 5-6 minutes, until the roux starts to stick to the bottom. Add the garlic and stir for another minute.
7. Whisk the stock, bouillon and gelatin together. Add it to the pot about 2 cups at a time, stirring constantly and letting it come to a simmer before adding more.
8. Dice the seared chicken into 1-inch cubes and add to the pot with the andouille, the resting juices and the okra. Return to a gentle simmer and cook about 25 minutes, stirring every 5 minutes or so.
9. After 15 minutes, skim off the okra scum and any oil that has risen to the surface.
10. Keep cooking until the chicken is just starting to shred and the vegetables and okra are tender but not mushy.
11. Once the chicken is tender, add the cayenne, paprika, black pepper and hot sauce. Taste and adjust the salt.
12. Serve in bowls with a scoop of rice on top and garnish with scallions.

Summarized from Brian Lagerstrom's video. Watch it for the details.

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