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Hansen's Chicken & Andouille Gumbo with Okra
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0/14 steps
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Smoke the chicken
Smoking · 4h
Season chicken leg quarters with salt and pepper. Smoke for approximately 4 hours until the chicken is falling off the bone.
Debone chicken and make stock
Stock · 12h
Remove the meat from the smoked chicken bones and set aside. Place the bones, bits, and pieces in a pot with one lemon, three stalks of celery, and one onion. Simmer overnight.
Strain stock (Day 2)
Prep · 10m
Strain the stock through a fine sieve and set aside. Discard solids.
Fry sausage and chicken skins
Proteins · 15m
Slice the andouille sausage and fry in bacon grease or peanut oil until browned. Remove and set aside. Fry the broken-up smoked chicken skin pieces until crispy and set aside with the sausage.
Make dark roux
Roux · 30m
In a heavy pot, heat oil over medium-high heat. Add 1/2 cup flour and whisk constantly, stirring frequently until the roux reaches a dark chocolate brown color. This requires patience and careful attention to avoid burning.
Add more flour to roux
Roux · 5m
Once the roux is dark, add the remaining 1/4 cup flour and cook for an additional few minutes, stirring constantly.
Cook the holy trinity
Roux · 15m
Add the chopped onions, bell peppers, celery, and tomato paste to the roux. Stir constantly over medium heat until the vegetables are soft, about 10-15 minutes.
Build the gumbo base
Roux · 10m
Slowly add 1/2 cup stock to the vegetable-roux mixture and stir. Add another 1/2 cup stock and stir again. Then add the remaining stock, chicken base, deboned smoked chicken, chicken skins, fried sausage, bay leaves, thyme, oregano, black pepper, and smoked paprika.
Simmer gumbo
Gumbo · 1h
Simmer uncovered over medium-low heat for 1 hour, stirring often to ensure nothing sticks to the bottom.
Sauté okra
Okra · 10m
While the gumbo simmers, heat 1 tablespoon oil in a skillet and add the sliced okra with a pinch of salt. Sauté until lightly browned, about 10 minutes.
Add okra to gumbo
Gumbo · 5m
Add the sautéed okra, apple cider vinegar, and thinly sliced garlic to the simmering gumbo. Stir to combine.
Final simmer with okra and garlic
Gumbo · 30m
Continue simmering for 30 minutes, stirring occasionally.
Add parsley
Gumbo · 5m
Add the chopped curly parsley and simmer for an additional 5 minutes.
Plate and serve
Plating · 5m
Ladle gumbo into bowls over rice. Top each bowl with a dash of gumbo filé and chopped green onions. Serve with crackers and Louisiana hot sauce on the side.
Smoking
Stock
Prep
Proteins
Roux
Gumbo
Okra
Plating
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Smoke the chicken
4h
Debone chicken and make stock
12h
Strain stock (Day 2)
Fry sausage and chicken skins
Make dark roux
30m
Add more flour to roux
Cook the holy trinity
Build the gumbo base
Simmer gumbo
1h
Add okra to gumbo
Final simmer with okra and garlic
30m
Add parsley
Sauté okra
Plate and serve
