Congo Square Gumbo

Ingredients

• 1 whole chicken (3½–4 lb), cut into 8 pieces, or 3 lb bone-in thighs
• 12 oz andouille sausage, sliced into ½-inch rounds
• ¾ cup neutral oil
• ¾ cup all-purpose flour
• 1 large yellow onion, diced
• 4 celery stalks, diced
• 1 green bell pepper, diced
• 6 garlic cloves, minced
• 8 cups chicken stock, warm
• 2 cups fresh or frozen okra, sliced into rounds
• 3 bay leaves
• 2 Tbsp Congo Square, divided
• 1 tsp filé powder (added off-heat at the end)
• Kosher salt and black pepper, to taste
• Cooked long-grain white rice, to serve
• Flat-leaf parsley, to garnish
• Hot sauce on the table

Directions

1. 1

   Brown the meat. Season chicken pieces with salt and 1 Tbsp Congo Square. In a heavy Dutch oven over medium-high, sear chicken skin-side down in batches until deep golden, 4–5 min per side. Remove. Add andouille, sear until caramelized, 2–3 min. Remove. Drain fat, leaving about 2 Tbsp in the pot.

2. 2

   Build the roux. Add oil to the pot and heat over medium. Whisk in flour. Stir constantly, do not stop, over medium to medium-low heat for 25–35 minutes until the roux is the color of dark chocolate. Patience here is not optional. If it smells burnt, start over.

3. 3

   The trinity. Add onion, celery, and bell pepper to the dark roux all at once. It will steam and sizzle hard, keep stirring. Cook 8–10 minutes until the vegetables soften and the roux clings to them.

4. 4

   Garlic and spice. Stir in garlic and remaining 1 Tbsp Congo Square. Cook 1 minute.

5. 5

   Build the pot. Slowly ladle in warm stock, whisking steadily to prevent lumps. Add bay leaves, chicken, and andouille. Bring to a boil, then reduce to a low simmer.

6. 6

   Simmer. Cook uncovered 45–60 minutes, until chicken is falling-off-the-bone tender. Skim fat occasionally.

7. 7

   Okra. Add okra and simmer 15 minutes more. The okra will thicken the gumbo further.

8. 8

   Finish. Pull and shred the chicken, discard bones and skin. Remove bay leaves. Taste and adjust salt. Off heat, stir in filé powder, never add filé while boiling or it will rope.

9. 9

   Serve. Ladle over rice in wide bowls. Scatter parsley. Set the hot sauce out.