---
author: Brian Lagerstrom
source:
video: https://www.youtube.com/watch?v=UCnz1-YjyzY
hero: https://bsteph.imgix.net/gumbo.jpg
tags: [soup, cajun]
draft: true
---

# Gumbo

1. Season (900 g)[chicken thigh] (boneless skinless) on each side with [salt] and set aside.
2. In a non-stick pan, sear off the cut (380 g)[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 (1500 g)[chicken stock] with (35 g)[BTB chicken], and (3 packets)[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 (225 g)[neutral oil] and (225 g)[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 — (400 g)[onion] (medium diced), (250 g)[celery] (medium diced), and (250 g)[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 (25 g)[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 (200 g)[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 (10 g)[Louisiana brand hot sauce], (3 g)[cayenne], (10 g)[paprika] and (3 g)[black pepper]. Taste and season with salt if needed.