Chicken & Andouille Gumbo
2 cups canola oil
2 cups all-purpose flour
3 cloves garlic, minced
3 stalks celery, diced
1 small green bell pepper, diced
1 small red bell pepper, diced
2 medium yellow onions, diced
Kosher salt, to taste
2 teaspoons freshly ground black pepper
1 tablespoon Creole seasoning
4 quarts chicken stock
2 pounds bone-in chicken thighs
2 bone-in chicken breasts
1 pound andouille, halved and sliced
2 teaspoons gumbo file powder
1 bunch green onions, chopped, tops only, for garnish
1 bunch parsley, chopped, for garnish
Cooked white rice, for serving
Heat canola oil in 8-quart Dutch oven until it begins to shimmer. Gradually stir in the flour. Reduce heat to medium-low to make roux. Cook, stirring constantly, until roux is chocolate in color, about 35-40 minutes.
Add garlic, celery, green and red bell peppers, and onion; cook, stirring constantly and scraping the pan bottom well, until vegetables are soft, 10-12 minutes. Add salt, black pepper and Creole seasoning. Add stock. Reduce heat to medium-low; cook, stirring occasionally, until slightly thickened, about 30 minutes.
Add chicken; cook until chicken is falling off the bone, about 1 hour.
Add andouille to the pot, stirring well to incorporate. Return to a boil briefly. Using tongs, transfer chicken to a cutting board and let cool slightly; pull meat apart with a fork, discarding skin and bones, and return to pot. Stir in file powder; cook 15 minutes. Add chopped green onions and parsley at the very end. Serve with rice or potato salad.