Fried Chicken & Andouille Gumbo

Name: Fried Chicken & Andouille Gumbo
Yield: Serves 6–8
Ingredients: 1 yellow onion, finely chopped; 1½ tsp. filé powder; 1 poblano chile, stemmed, seeded, and finely chopped; 1 jalapeño chile, stemmed and finely chopped; 3 cloves garlic, finely chopped; 1 tsp. cayenne pepper; 1 tsp. paprika; 1¼ cups plus 2 tbsp. canola oil; 12 cups chicken stock; 1½ tsp. dark chile powder; 1 lb. andouille sausage, halved and sliced ½″ thick; Kosher salt, to taste; Cooked white rice, for serving; Sliced scallions, to garnish; 2 cups flour; 3 ribs celery, finely chopped; 2½ tsp. freshly ground black pepper; 1 3½–4-lb. chicken, cut into 8 pieces; 1 green bell pepper, stemmed, seeded, and finely chopped; 1 tsp. ground white pepper; 12 oz. okra, sliced ½″ thick

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

Soups and Stews

By The Editors of Saveur

Published 2015

About

For his rustic gumbo, New Orleans chef Donald 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 slices of his homemade andouille sausage.

Ingredients

1¼ cups plus 2 tbsp. canola oil
1 3½–4-lb. chi

Main course

Method

Heat 1¼ cups oil in an 8-qt. Dutch oven until a deep-fry thermometer reads 350°F. Season chicken with salt and 1 tsp. black pepper; toss with ½ cup flour, shaking off excess. Working in batches, fry chicken until golden and transfer to paper towels to drain.
Whisk remaining flour into oil in pot until smooth. Heat over medium-low and cook, whisking constantly,