1
Season chicken thighs with salt on both sides and let sit for 10-15 minutes as a quick dry brine for better flavor and juiciness.
2
Cut the andouille sausage into roughly 1-inch cubes.
3
Heat a little oil in a pan over medium-high heat and sear the sausage for about 5 minutes until browned, then set aside.
4
In the same pan, sear the brined chicken thighs for about 15 minutes total, flipping halfway, until about 80% cooked through, then rest.
5
Deglaze the pan with a splash of water, scraping up the browned bits, and reserve this liquid to add to the stock later.
6
Dice the onion, celery, and poblano peppers, and chop the okra; set all aside.
7
In a heavy-bottomed pot over medium heat, whisk together oil and flour to form a roux. Cook while stirring constantly for 30-45 minutes until it reaches a dark chocolate color without burning.
8
Once the roux reaches the desired dark color, immediately stir in the onion, celery, poblano peppers, and a pinch of salt to stop the roux from darkening further.
9
Sauté the vegetables for 5-7 minutes until softened, then add the minced garlic and cook for about 2 more minutes until fragrant.
10
Gradually stir in the fortified chicken stock (mixed with gelatin and chicken base), a little at a time, and simmer for about 3 minutes until it starts to thicken.
11
Cut the seared chicken thighs into bite-sized pieces and add them, along with their drippings, the sausage, and the okra, into the pot.
12
Simmer gently for 25-30 minutes, skimming off any oil or okra scum from the surface, until the chicken and sausage are tender.
13
Once the chicken is tender and the gumbo has reached the right thickness, turn off the heat and stir in the hot sauce, paprika, cayenne, and black pepper.
14
Taste and adjust the seasoning with an extra pinch of salt if needed.
15
To serve, spoon rice into a bowl, ladle the gumbo over it with a good balance of chicken, sausage, okra, and vegetables, then garnish with sliced scallions.
PrimedTableBETA
