GUMBO

SERVES: 6 to 8

TOTAL TIME: 2 hours 15 minutes

WHY THIS RECIPE WORKS Since traditional gumbo relies on the thickening power of okra, for this recipe there is no need to salt the whole okra pods to draw out their excess mucilage. We also engineered this recipe for efficiency, with an oven roux instead of a stovetop roux. Get the roux in the oven and then prep the remaining ingredients. A heavy cast-iron Dutch oven yields the fastest oven roux. If a lightweight pot is all you’ve got, increase the oven time by 10 minutes. The chicken broth must be at room temperature to prevent lumps from forming. The fish sauce, which is sold in most grocery stores in the Asian section, is untraditional but lends an essential savory quality. Since the salt content varies among brands, taste the finished gumbo before seasoning with salt. Look for firm, unblemished okra pods that are smaller than 3 inches. While we prefer the flavor and texture of fresh okra in this recipe, you can substitute 2 cups frozen cut okra, thawed and thoroughly patted dry, for fresh.

INGREDIENTS:

• ¾ cup plus 1 tablespoon all-purpose flour
• ½ cup vegetable oil
• 1 onion, chopped fine
• 1 green bell pepper, stemmed, seeded, and chopped
• 1 celery rib, chopped fine
• 5 garlic cloves, minced
• 1 teaspoon minced fresh thyme or ¼ teaspoon dried
• ¼ teaspoon cayenne pepper
• 1 (14.5-ounce) can diced tomatoes, drained
• 3¾ cups chicken broth
• ¼ cup fish sauce
• 2 pounds bone-in chicken thighs, trimmed, skin removed
• Salt and pepper
• 2 pounds extra-large shrimp (21 to 25 per pound), peeled and deveined
• 8 ounces andouille sausage, halved lengthwise and sliced thin
• 6 ounces okra, stemmed and cut into 1-inch pieces

INSTRUCTIONS:

1. Toast ¾ cup flour in Dutch oven on stovetop over medium heat, stirring constantly, until just beginning to brown, about 5 minutes. Off heat, whisk in oil until smooth. Cover, transfer pot to oven, and cook until mixture is deep brown and fragrant, about 45 minutes. (Roux can be refrigerated in airtight container for 1 week. To use, heat in Dutch oven over medium-high heat, whisking constantly, until just smoking, and continue with step 2.)
2. Transfer Dutch oven to stovetop and whisk cooked roux to combine. Stir in onion, bell pepper, and celery and cook over medium heat until softened, about 10 minutes. Stir in remaining 1 tablespoon flour, garlic, thyme, and cayenne and cook until fragrant, about 1 minute. Add tomatoes and cook until dry, about 1 minute. Slowly whisk in broth and fish sauce, scraping up any browned bits and smoothing out any lumps. Season chicken with pepper, then add to pot and bring to boil.
3. Reduce heat to medium-low and simmer, covered, until chicken registers 175 degrees, about 30 minutes. Using large spoon, skim fat from surface, then transfer chicken to large plate. When chicken is cool enough to handle, shred into bite-size pieces using 2 forks and return to pot; discard bones.
4. Stir in shrimp, sausage, and okra and simmer until shrimp is opaque throughout and sausage and okra are warmed through, about 5 minutes. Season with salt and pepper to taste. Serve.