Gumbo

Guy knows that the secret to great gumbo is the roux-cooking flour until it's nice and dark before adding liquid. Be patient! As the flour[ cooks, it'll mellow into a gorgeous golden-brown.]

Total Time:
15 hr
Prep:
30 min
Inactive:
12 hr
Cook:
2 hr 30 min

Yield:
8 to 10 servings
Level:
Intermediate

Ingredients
  • Brine:
  • One 4- to 5-pound chicken, cut into 10 parts (reserve neck, back and wing tips for the stock below)
  • 1/4 cup kosher salt
  • 3 tablespoons hot sauce
  • 3 tablespoons liquid smoke
  • 1 tablespoon freshly cracked black pepper
  • Stock:
  • 1 tablespoon kosher salt
  • 1 tablespoon fresh cracked black pepper
  • 1 tablespoon canola oil
  • 2 stalks celery and tips, cut into 2-inch pieces
  • 1 carrot, cut into 4 pieces
  • 1 onion, quartered
  • 1 jalapeno, cut in half, seeds removed
  • 1 1/2 tablespoons liquid smoke
  • Gumbo:
  • 1 pound andouille sausage, cut into 1/2-inch slices on the bias
  • 1 pound smoked sausage, cut into 1/2-inch slices on the bias
  • 1/4 cup bacon fat
  • 4 cups diced onion
  • 2 cups diced celery
  • 2 cups diced green bell pepper
  • 2 cups diced red bell pepper
  • 1/4 cup finely diced Anaheim pepper
  • 1 cup minced garlic
  • 3/4 cup all-purpose flour
  • 2 teaspoons cayenne pepper
  • 1 teaspoon ground white pepper
  • 1 tablespoon kosher salt
  • 1 tablespoon freshly cracked black pepper
  • Cooked rice, for serving
  • Chopped fresh parsley, for garnish
Directions

For the brine: Combine the chicken pieces, salt, hot sauce, liquid smoke and black pepper with 4 cups water in a large resealable bag and place inside a container (in case of leaks). Refrigerate for 8 to 12 hours. Drain and discard the brine.

For the stock: If you have the time, allow the chicken to drain and dry out about 30 minutes prior to searing. It will create a better crust on the chicken and more brown bits on the bottom of the pot, ultimately adding more flavor to the gumbo.

Sprinkle the chicken pieces, including the reserved neck, back and wing tips, with the salt and pepper. In a large Dutch oven (enameled cast iron preferred), heat the oil over high heat until shimmering. Add the chicken pieces and brown well on all sides, turning as needed. Add the celery, carrots, onions and jalapenos, and continue to brown for an additional 10 minutes. Add 1 gallon water and the liquid smoke and bring to a boil, and then reduce the heat to maintain a strong simmer. Cook for 1 1/2 hours, stirring occasionally.

After 1 1/2 hours, remove the chicken pieces, discarding the back, neck and wing tips. Strain the stock and reserve. When the chicken is cool enough to handle, remove the meat and shred, discarding the bones and fat.

For the gumbo: In a Dutch oven over medium-high heat, add the sausages and cook until the fat has rendered down, about 5 minutes. Remove the sausages from the pan and set aside. Add the bacon fat and, when shimmering, add the onions, celery, bell peppers and Anaheim peppers. Saute, stirring frequently, until the onions are just starting to color, 10 to 12 minutes. Add the garlic and cook 2 to 3 minutes more, being careful not to let it burn. Add the flour, 1/4 cup at a time, stirring constantly. Stir until a dark golden roux has developed, 11 to 13 minutes. Add 1 cup at a time of the stock, incorporating well after each addition, to total 6 cups.

Add the reserved sausages, shredded chicken, cayenne and white pepper into the pot. Heat through and add the salt and black pepper. If the gumbo is too thick, add a bit more stock to the pot, a little at a time, until the desired consistency is reached.

Serve over rice and garnish with parsley.

From Food Network Kitchens; after further testing and to ensure the best results this recipe has been altered from what was in the actual episode.


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