Fried Chicken & Andouille Gumbo

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