Chicken and sausage gumbo

• 1.3 kg3 lb chicken, whole; or bone-in thighs
• 3 l12 1/2 cups water, for poaching the chicken
• 2 bay leaves, divided
• 450 g1 lb andouille sausage, sliced 1 cm (1/2 in) thick
• 120 ml1/2 cup vegetable oil, for the roux
• 80 g2/3 cup all-purpose flour, for the roux
• 2 onions, chopped (about 2 cups)
• 2 ribs celery, chopped (about 1 cup)
• 1 green bell pepper, chopped (about 1 cup)
• 4 garlic cloves, minced
• 1 tsp dried thyme
• 1/2 tsp cayenne pepper, or to taste
• 1/2 tsp each black and white pepper, freshly ground
• salt, to taste
• 2 tsp Louisiana-style hot sauce
• 4 green onions, sliced
• 3 tbsp flat-leaf parsley, chopped
• 300 g1 1/2 cups long-grain white rice, boiled separately, to serve
• filé powder, optional, at the table

Method

1. 1

   1. Put the chicken in a stockpot with the water, one bay leaf and a good pinch of salt. Bring to the boil, lower the heat and simmer for 45 minutes.

2. 2

   2. Lift out the chicken and strain the stock. You need about 2.5 l (10 1/2 cups), so top up with water if short. When the chicken is cool enough to handle, discard the skin and bones and pull the meat into bite-sized pieces.

3. 3

   3. In a large heavy pot or Dutch oven, brown the andouille over medium heat for 6-8 minutes, then lift it out and leave its fat in the pot.

4. 4

   4. Make the roux: add the oil to the pot, whisk in the flour and cook over medium heat, stirring constantly and scraping the bottom, for 35-45 minutes. It will pass peanut butter and milk chocolate and should end a deep reddish-brown. Lower the heat if it smokes. Black specks mean it has burnt and must be redone.

5. 5

   5. Add the onions, celery and green pepper all at once to stop the roux darkening, and cook, stirring, for 8-10 minutes until soft and lightly caramelised. Add the garlic for the last minute.

6. 6

   6. Stir in the thyme, cayenne, black and white pepper for 1 minute.

7. 7

   7. Pour in the hot stock gradually, stirring until the roux has dissolved, then add the andouille and the second bay leaf and bring to the boil.

8. 8

   8. Lower the heat and simmer, uncovered, for about 1 hour, stirring now and then and skimming off the oil that rises to the top.

9. 9

   9. Add the chicken and the hot sauce and simmer for 10-15 minutes more. Taste and season with salt; the andouille is already salty.

10. 10

    10. Stir in the green onions and parsley and remove the bay leaves.

11. 11

    11. Put rice in each bowl and ladle the gumbo over it. Pass filé at the table for those who want it.