Stew, Cajun Gumbo

Malzemeler

• 900g (2 lb) chicken thigh (boneless skinless)

• Salt

• Water (to deglaze)

• 380g (13.5 oz) andouille sausage, sliced and quartered

• 225g (1 cup) neutral oil (peanut, avocado, canola)

• 225g (1 7/8 cups) AP flour

• 400g (about 3 cups) onion, medium diced

• 250g (about 1 3/4 cups) celery, medium diced

• 250g (about 1 3/4 cups) poblano, medium diced

• 200g (about 1 3/4 cups) okra, sliced 1/4–1/2 inch thick

• 25g (about 2 tbsp)garlic, minced

• 1500g (6 1/4 cups) chicken stock

• 35g (about 2 tbsp) BTB chicken

• 3 packetsgelatin

• 10g (2 tsp) Louisiana brand hot sauce (or Crystal)

• 10g (about 1 1/2 tbsp) paprika

• 3g (1 tsp) cayenne

• 3g (1 tsp) black pepper

Yöntemler

1. Season chicken thighs on each side with salt and set aside.

2. In a non-stick pan, sear off the cut andouille over med-high until it begins to brown. Remove from pan. Add chicken and cook on med until golden brown on the first side, about 10 min. Flip and continue cooking for another 5 min. Remove from pan and transfer to a plate to cool

3. While cooking the andouille and chicken, cut all of the vegetables and make “fortified chicken stock” (or use homemade). If making fortified stock, combine 1500g chicken stock with better than bouillon chicken, and 3 packets of gelatine.

4. Add a splash of water to the chicken pan to deglaze. Add this liquid to chicken stock.

5. In a large dutch oven over med heat, whisk together oil and flour. Continue whisking frequently for 30-45 mins. When the roux begins to take on color, reduce heat to medium low heat and continue to cook, stirring every 30 seconds until it looks like melted milk chocolate.

6. When the roux is ready, add in all of the vegetables except for the garlic, a big pinch of salt, and increase heat to med. Toast the veg in the roux for about 5 minutes to help soften and release the oils of the veggies. When veggies have softened, add garlic and sweat for 2 min.

7. When the flour begins to stick to the bottom of the pan, gradually add stock mixture. Bring to a simmer.

8. Dice chicken thighs into bite size cubes and add to gumbo pot along with any drippings

9. Add chopped andouille and okra. Bring to a simmer over med/med low and cook for 30 minutes, stirring every 5 minutes or so.

10. When gumbo reaches proper consistency and chicken is tender, turn off heat and add hot sauce, cayenne, paprika and black pepper. Taste and season with salt if needed.