Gumbo

Ingredients


900 g	chicken thigh
	salt
380 g	andouille sausage
1500 g	chicken stock
35 g	BTB chicken
3 packets	gelatin
	water
225 g	neutral oil
225 g	AP flour
400 g	onion
250 g	celery
250 g	poblano
25 g	garlic
200 g	okra
10 g	Louisiana brand hot sauce
3 g	cayenne
10 g	paprika
3 g	black pepper

Directions

1. Season 900g chicken thigh (boneless skinless) on each side with salt and set aside.
2. In a non-stick pan, sear off the cut 380g andouille sausage (sliced and quartered) 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 35g BTB chicken, and 3packets gelatin.
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 225g neutral oil and 225g AP 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 — 400g onion (medium diced), 250g celery (medium diced), and 250g poblano (medium diced) — 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 25g garlic (minced) 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 200g okra (sliced 1/4–1/2 inch thick). 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 10g Louisiana brand hot sauce, 3g cayenne, 10g paprika and 3g black pepper. Taste and season with salt if needed.

Gumbo

by Brian Lagerstrom · video^[2]

Ingredients

	900 g	chicken thigh
		salt
	380 g	andouille sausage
	1500 g	chicken stock
	35 g	BTB chicken
	3 packets	gelatin
		water
	225 g	neutral oil
	225 g	AP flour
	400 g	onion
	250 g	celery
	250 g	poblano
	25 g	garlic
	200 g	okra
	10 g	Louisiana brand hot sauce
	3 g	cayenne
	10 g	paprika
	3 g	black pepper

Directions

1. Season 900g chicken thigh (boneless skinless) on each side with salt and set aside.
2. In a non-stick pan, sear off the cut 380g andouille sausage (sliced and quartered) 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 35g BTB chicken, and 3packets gelatin.
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 225g neutral oil and 225g AP 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 — 400g onion (medium diced), 250g celery (medium diced), and 250g poblano (medium diced) — 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 25g garlic (minced) 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 200g okra (sliced 1/4–1/2 inch thick). 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 10g Louisiana brand hot sauce, 3g cayenne, 10g paprika and 3g black pepper. Taste and season with salt if needed.