Ingredients

16 1/2 cups rich chicken stock
4 tablespoons kosher salt
2 tablespoons cayenne pepper
1 tablespoon ground black pepper
2 teaspoons ground cumin
2 teaspoons Hungarian paprika
2 teaspoons ground coriander
1 (5 to 7 pound) rooster or chicken
2 smoked ham hocks
3 cups high gluten flour
Salt

Pepper
3 cups rendered chicken fat
2 pounds andouille sausage, sliced in 1/2-inch thick rounds
Vegetable oil
8 yellow onions, diced, divided
5 green bell peppers, diced
4 tablespoons chopped garlic
5 bay leaves
5 red bell peppers, diced
2 cups rice, cooked
1 cup scallions

Directions

Preheat the oven to 300 degrees F.

Place chicken stock in a 2-gallon stockpot. Place on back burner, bring to boil, and
reduce to a simmer.

Mix together salt, cayenne, black pepper, cumin, paprika, and coriander and set aside.

Cut the rooster or chicken into 8 pieces, removing the backbone and discarding. Place the
ham hocks in the stock to simmer.

Season the flour with salt and pepper and place in a shallow dish. Generously coat the
chicken parts with some of the spice mix. Set aside the remaining spice mixture. Dust the
seasoned chicken parts in the seasoned flour and set aside the remaining flour.

In a cast-iron skillet heat the chicken fat almost to smoking. Fry the chicken parts over
high heat to crisp the outside, but not cook the inside of the chicken. Remove the chicken
from the oil and drain on paper towels and add to stock. Keep the remaining chicken fat
in the pan.

Toss andouille with a few drops of oil and place in a baking dish. Roast until fat is
rendered and the surface of the andouille is caramelized, about 15 minutes. Remove and put
the andouille aside.

Heat the reserved chicken fat almost to smoking. Very carefully whisk in the remaining
flour. Lower the heat to medium. Whisk the flour into the roux and continue to whisk in a
circular motion around the cast-iron pan. The flour will move through a range of colors
from hazelnut to brick red and on to dark brown. Place 1/2 of the onions and all of the
green bell peppers, garlic, and bay leaves in a large, heatproof bowl or container.

When the roux has reached a deep, red brown color, carefully pour the hot roux over the
onion/pepper mixture and stir to combine.

Add the roux mixture to the stock, a few spoons at a time, leaving 5 minutes between each
addition, until it is all added. Add half of the remaining seasoning mix. Allow to simmer
for 30 minutes or until rooster is cooked and tender.

Strain into a large pot. Saute remaining onions and red peppers until softened and add to
strained liquid. Remove meat from cooked chicken. Discard chicken bones. Add chicken

pieces and andouille rounds. Place gumbo in serving bowls and finish with a spoonful of
rice and sliced scallions.