“There are as some ways to make gumbo in Louisiana as there are cooks,” says chef Frank Brigtsen of Brigtsen’s Restaurant in New Orleans, “however the factor all of them have in widespread is using a roux.” His wealthy, hearty model—a “filé gumbo” thickened with floor sassafras leaves—makes use of oil leftover from browning hen to make the roux, growing the meaty taste and complexity of the dish. Add the greens in two phases to supply completely different ranges of style and texture, and be sure you prepare dinner out the filé till now not stringy. (Be aware: Brigtsen’s unique recipe requires rabbit, which you’re welcome to make use of. We’ve tailored his methodology to make a hen and andouille gumbo right here.)
What You Will Want
Rooster and Andouille Sausage Gumbo
This wealthy and hearty “filé gumbo” gives a fancy and meaty taste native to New Orleans.
Yield: serves 10-12 folks
Time:
4 hours, half-hour
Substances
- 1 lb. andouille sausage, sliced into ¼-in.-thick half-moons
- 3 cups all-purpose flour, divided
- 3 tbsp. Cajun seasoning, divided
- Peanut oil, for frying
- 1 3-lb. hen, minimize into 6 items, ribcage reserved, or 3-4 lb. bone-in hen items
- 2 tbsp. olive oil
- 4 cups coarsely chopped yellow onions, divided
- 3 cups coarsely chopped celery, divided
- 2 cups coarsely chopped inexperienced bell pepper, divided
- 2 bay leaves
- 3 tbsp. filé
- 1 tbsp. plus 1 tsp. kosher salt
- 1⁄2 tsp. freshly floor black pepper
- 1⁄4 tsp. dried thyme
- 1⁄4 tsp. finely floor white pepper
- 1⁄4 tsp. cayenne pepper
- 3 garlic cloves, finely chopped
- 12 cups hen inventory or water
- Cooked rice, for serving
Directions
- Place a rack within the middle of the oven and preheat to 350°F. Place the sausage in a good layer on a baking sheet and bake till the sides are flippantly browned, 35–40 minutes. Put aside to chill and switch off the oven.
- In the meantime, in a shallow dish or pie plate, whisk collectively 2 cups of the flour and 1 tablespoon of the Cajun seasoning. Rub the hen items evenly with the remaining Cajun seasoning, then dredge within the flour and switch to a plate beside the range. (Discard the leftover seasoned flour.)
- Line a baking sheet with paper towels. Into a big Dutch oven set over medium-high warmth, pour the oil to a depth of ½ inch and fasten a deep-fry thermometer. When the temperature reads 350°F, working in batches if wanted, add the hen and prepare dinner, turning as soon as, till browned and crisp, about 5 minutes per facet. Switch to the baking sheet to empty, then pressure the oil by cheesecloth right into a heatproof measuring cup and put aside. Return the Dutch oven to the range.
- Make the roux: Into the empty Dutch oven, pour ¾ cup plus 2 tablespoons of the reserved peanut oil (save the remainder for one more use) and switch the warmth to medium-high. As soon as sizzling, steadily whisk within the remaining flour, then prepare dinner, whisking constantly, till the roux turns the colour of butterscotch, 2–3 minutes. Flip the warmth to medium and prepare dinner, whisking constantly, till the roux is deep reddish brown, 15–20 minutes, then scrape it right into a heatproof bowl and put aside.
- To the empty Dutch oven, add the olive oil, 3 cups of the onion, 2 cups of the celery, 1½ cups of the bell pepper, and the bay leaves. Flip the warmth to medium-high and prepare dinner, stirring sometimes, till the onions are flippantly browned, 10–12 minutes. Flip the warmth to medium and add the remaining onion, celery, and bell pepper, and prepare dinner, stirring sometimes, to melt barely, 2–3 minutes. Flip the warmth to low and add the filé, salt, thyme, black pepper, white pepper, cayenne, and garlic, and prepare dinner, stirring constantly, till the filé turns into a sticky, clean paste, 3–4 minutes. Flip the warmth to excessive and stir within the hen inventory. When the liquid boils, add the sausage, then flip the warmth to low and prepare dinner, stirring sometimes, for 1 hour, skimming and discarding any fats that rises to the floor. Add the reserved hen and prepare dinner, stirring sometimes, till the meat is totally cooked, 30–35 minutes. Use tongs to switch the hen items to a slicing board, and when cool sufficient to deal with, discard the bones and pores and skin and coarsely chop the meat; put aside.
- Flip the warmth to excessive and skim and discard any fats that rises to the floor. When the liquid boils, add a hefty spoonful of roux to the broth, and stir to include. Repeat, spoonful by spoonful, with the remaining roux, then flip the warmth to low and prepare dinner, skimming and discarding any fats that rises to the floor, till the gumbo thickens barely, about 25 minutes. Return the hen to the pot and switch the warmth to medium. Prepare dinner, stirring gently, till the hen is heated by, about 5 minutes, and serve.
