Hansen's Chicken & Andouille Gumbo with Okra — 8-page booklet

Print single-sided, landscape, then fold into a mini-book:

Fold the sheet in half left-to-right, then unfold.
Fold in half top-to-bottom, then in half again — you’ll have 8 rectangles.
Refold top-to-bottom and cut the center slit along the fold, between the two middle panels.
Open, fold long-ways, push the ends together so the slit opens into a “+”, then wrap around — page 1 is the cover.

If pages come out rotated or out of order for your fold, tell me and I’ll flip the template.

Method (3/5)

7. Cook the holy trinity · 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.

8. Build the gumbo base · 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.

9. Simmer gumbo · 1h

Simmer uncovered over medium-low heat for 1 hour, stirring often to ensure nothing sticks to the bottom.

Method (2/5)

4. Fry sausage and chicken skins · 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.

5. Make dark 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.

6. Add more flour to roux · 5m

Once the roux is dark, add the remaining 1/4 cup flour and cook for an additional few minutes, stirring constantly.

Method (1/5)

1. Smoke the chicken · 4h

Season chicken leg quarters with salt and pepper. Smoke for approximately 4 hours until the chicken is falling off the bone.

2. Debone chicken and make 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.

3. Strain stock (Day 2) · 10m

Strain the stock through a fine sieve and set aside. Discard solids.

Ingredients

Smoking & Stock (Day 1)

• 25 oz chicken leg quarters (about 8)

• 1 lemon

• 3 stalks celery

• 1 onion

Main Ingredients (Day 2)

• 3 links andouille sausage, sliced

• 1 large onion, chopped

• 3 stalks celery, chopped

• 2 bell peppers, chopped

• 2 tablespoons tomato paste

• 6 pods garlic, thinly sliced

• 12 oz okra, sliced in 1/2 inch medallions

• 2 oz curly parsley

• 2 oz green onions, chopped for garnish

Roux & Fat

• 0.5 cup flour (for dark roux)

• 0.25 cup flour (to add to roux)

• 0.75 cup oil for roux

• 0.25 cup bacon grease or peanut oil for frying sausage and chicken skins

Stock & Spices

• 9 cups bone stock

• 1 heaping tablespoon chicken base

• 3 bay leaves

• 2 teaspoons dry thyme

• 2 teaspoons dry oregano

• 2 teaspoons black pepper

• 1 teaspoon smoked paprika

• 2 tablespoons apple cider vinegar

Garnish & Serving

• 1 dash gumbo filé per bowl

• to taste Louisiana hot sauce

• rice for serving

• crackers for serving

Method (4/5)

10. Sauté 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.

11. Add okra to gumbo · 5m

Add the sautéed okra, apple cider vinegar, and thinly sliced garlic to the simmering gumbo. Stir to combine.

12. Final simmer with okra and garlic · 30m

Continue simmering for 30 minutes, stirring occasionally.

Method (5/5)

13. Add parsley · 5m

Add the chopped curly parsley and simmer for an additional 5 minutes.

14. Plate and serve · 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.

Plating

Serve over rice in bowls. Top with chopped green onions and a dash of gumbo filé. Accompany with crackers and Louisiana hot sauce.

Recipe

Hansen's Chicken & Andouille Gumbo with Okra

A two-day Louisiana gumbo featuring smoked chicken, andouille sausage, and okra thickened with a dark roux.

Hard · 24h · serves 8

by George · MenuStash.com