New Orleans chef Donald Link was born and raised in the Cajun town of Lake Charles, Louisiana, and this rustic gumbo, which is often served at his St. Charles Avenue restaurant Herbsaint, always reminds him of home. To give the gumbo added flavor, Link makes his roux with the same oil he uses to fry the chicken, which he later shreds and adds to the pot, along with his homemade andouille sausage. The result is a dark, thick, rustic stew with just the right amount of heat.
Find this recipe in our cookbook, SAVEUR: Soups and Stews
Ingredients
- 1 1⁄4 cups plus 2 tbsp. canola oil
- 1 (3 1/2–4 lb.) chicken, cut into 8 pieces
- 2 1⁄2 tsp. freshly ground black pepper
- Kosher salt, to taste
- 2 cups flour
- 1 1⁄2 tsp. dark chile powder
- 1 1⁄2 tsp. filé powder
- 1 tsp. cayenne
- 1 tsp. ground white pepper
- 1 tsp. paprika
- 3 cloves garlic, minced
- 3 stalks celery, minced
- 1 green bell pepper, minced
- 1 jalapeño, minced
- 1 poblano pepper, minced
- 1 yellow onion, minced
- 12 cups chicken stock
- 1 lb. andouille, halved and sliced
- 12 oz. okra, trimmed and sliced 1/2" thick
- Sliced scallions, for garnish
- Cooked white rice, for serving
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Instructions
Step 1
Heat 1 1⁄4 cups oil in an 8-qt. Dutch oven until a deep-fry thermometer reads 350°. Season chicken with 1 tsp. black pepper and salt; toss with 1⁄2 cup flour. Working in batches, fry chicken until golden; transfer to paper towels to drain.
Step 2
Add remaining flour to Dutch oven; whisk until smooth. Reduce heat to medium-low; cook, whisking, until color of roux is dark chocolate, 1–1 1⁄2 hours. Add remaining black pepper, the chile and filé powders, cayenne, white pepper, paprika, garlic, celery, bell pepper, jalapeño, poblano, and onion; cook until soft, 10–12 minutes. Add stock; boil. Reduce heat to medium-low; cook, stirring occasionally and skimming fat as needed, until slightly thickened, about 30 minutes. Add reserved chicken; cook until chicken is cooked through, about 45 minutes. Add andouille; cook until chicken is falling off the bone, about 1 hour.
Step 3
Using tongs, transfer chicken to a cutting board and let cool slightly; shred, discarding skin and bones, and return to pot. Heat remaining oil in a 12" skillet over medium-high. Cook okra until golden brown and slightly crisp, 8–10 minutes, then stir into gumbo; cook 15 minutes. Garnish with scallions; serve with rice.
- Heat 1 1⁄4 cups oil in an 8-qt. Dutch oven until a deep-fry thermometer reads 350°. Season chicken with 1 tsp. black pepper and salt; toss with 1⁄2 cup flour. Working in batches, fry chicken until golden; transfer to paper towels to drain.
- Add remaining flour to Dutch oven; whisk until smooth. Reduce heat to medium-low; cook, whisking, until color of roux is dark chocolate, 1–1 1⁄2 hours. Add remaining black pepper, the chile and filé powders, cayenne, white pepper, paprika, garlic, celery, bell pepper, jalapeño, poblano, and onion; cook until soft, 10–12 minutes. Add stock; boil. Reduce heat to medium-low; cook, stirring occasionally and skimming fat as needed, until slightly thickened, about 30 minutes. Add reserved chicken; cook until chicken is cooked through, about 45 minutes. Add andouille; cook until chicken is falling off the bone, about 1 hour.
- Using tongs, transfer chicken to a cutting board and let cool slightly; shred, discarding skin and bones, and return to pot. Heat remaining oil in a 12" skillet over medium-high. Cook okra until golden brown and slightly crisp, 8–10 minutes, then stir into gumbo; cook 15 minutes. Garnish with scallions; serve with rice.
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