Credit: Courtesy of Little Dom's
Chicken and Smoked Andouille Sausage Gumbo
“This recipe is designed so that each preparation is done chronologically to successfully and orderly execute a right kind gumbo,” Boudet tells Us. “Keep in thoughts that one can always work ahead and get ready a couple of these specific preparations the day prior to to forestall, for the shortage of a better word, chaos.”
The chef advises newcomers to follow making the darkish roux a couple of occasions earlier than in fact prepping it for the gumbo. He additionally warns home chefs to “be patient” and calls this dish a “exertions of affection.”
Makes 1 batch
INGREDIENTS:
For the dark roux:
• Four cups olive oil
• Four cups all function flour
For the strong rooster inventory:
• 2 pounds hen bones or wings
• Four shallots, skin-on, sliced
• 4 cloves garlic, beaten with palm
• 10 sprigs thyme
• 1 sprig rosemary
• Three cups dry white wine
• 3 bay leaves
• 1/2 cup whole black peppercorn
• Three gallons of tepid water
For the sofrito (makes two quarts):
• 1 bunch scallions
• 1/2 bunch flat leaf parsley
• 3 stalks celery
• 1/2 massive Spanish onion
• 1 huge green bell pepper
• 8 cloves garlic
For the meats:
• 5 kilos boneless, skinless chicken thighs
• Three kilos smoked andouille sausage
• Olive oil, to coat the pan
• 1 cup Paul Prudhomme's Meat Magic
• 1 cup Worcestershire sauce
• 1 cup Crystal Hot Sauce
INSTRUCTIONS:
1. Start by means of making the darkish roux. In a large Sixteen to 24-quart stock pot add olive oil and bring it up on high warmth till it starts to shimmer. Slowly whisk in the flour completely, then cut back heat to low – the feel and consistency will have to be unfastened. Whisk slowly and continuously every 10 minutes until it reaches the colour very similar to milk chocolate (or if that is so desired, darker). Depending for your range, this process can take as much as Four hours.
2. While the roux cooks, start making the strong hen stock via preheating the oven to 450 degrees. Place bones in a medium baking tray, ideally one this is your least favorite as the chicken’s proteins will depart marks as it browns within the oven. Roast hen bones for 20 to half-hour or till they have got a deep golden brown color.
3. While the bones are roasting, collect the entire other components for the stock (with the exception of for the white wine) and unload them into a 2nd stockpot over low-medium heat. Once the bones are golden brown, slowly pour white wine directly to the baking sheet to deglaze. Add roasted bones into the stock pot, and simmer for an hour. Strain.
4. To make the sofrito, tough chop all ingredients and combine. Pulse in food processor till the whole thing is finely diced.
5. Prepare the meats by means of slicing the hen thighs into bite-size parts and chopping the smoked andouille sausages into 1/2-inch thick wheels. Coat a big pan with enough olive oil so that it has a 1/8-inch layer, then position over excessive warmth. Season rooster thighs with Paul Prudhomme's Meat Magic flippantly. Once the oil within the pan reaches its smoking point, pan fry rooster thighs and andouille sausage till chicken is cooked. Finish with Worcestershire and Crystal Hot Sauce. Remove from warmth and read fats.
6. Once you have got completed a dark roux, in moderation add sofrito the usage of a large, lengthy wooden spoon. Once added, this will likely create a scalding steam. Proceed moderately.
7. Incorporate sofrito thoroughly, reduce heat to high-medium and add pre-prepped chicken thighs and andouille sausage. Mix well.
8. Immediately after, add scorching rooster stock, incorporate neatly and cover. Keep at a constant low warmth and simmer for an hour.
9. Add salt, Worcestershire sauce and Crystal Hot Sauce to style.
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