Josh Galliano's Chicken and Sausage Gumbo
“When we always had my immediate family around, we would celebrate Christmas Eve – open up whatever presents – and then snack on gumbo, because it was easy, and it would be in the background. We went to vigil Mass and come back, and that point you’d be hungry because they kept you too long and the gumbo was easy to get back into.” – Josh Galliano
Ingredients
For the Stock
3 to 4 Tbsp. canola oil
1 3-lb. chicken, cut into pieces
2 Tbsp. Creole seasoning
15 cups water
1 yellow onion, cut in half
1 large carrot, cut into 3 pieces
1 stalk celery, cut in half
1 bay leaf
For the Gumbo
½ cup canola oil
½ cup flour
1 cup small diced onion
½ cup small diced celery
½ cup small diced green pepper
1 Tbsp. chopped garlic
10 to 12 cups chicken stock
1 Tbsp. Worcestershire
1 tsp. Crystal hot sauce, plus more for serving
1 bay leaf
Pinch of chili flakes
Pinch of cayenne
½ lb. andouille, cut into half moons*
Steamed white rice, for serving
Chopped green onion, for serving
Preparation
• Begin the chicken stock by preheating the canola oil in a Dutch oven over high heat.
• Meanwhile, dry the chicken pieces with a paper towel, then season all over with the Creole seasoning.
• Sear the chicken pieces in the Dutch oven until browned on all sides, working in batches if needed.
• Add the water, onion, celery, carrot and bay leaf. Increase the heat to high and bring to a boil. Reduce the heat to medium-low and simmer 45 minutes.
• Remove the chicken pieces and set aside. Strain the stock into a clean pot; discard the solids.
• Once the chicken is cool enough to handle, remove the meat and set aside in a small pot with some stock to keep warm. Discard the skin and bones.
• Clean the Dutch oven, add the oil and return to medium-high heat. When the oil just begins to smoke, whisk in the flour and reduce the heat to medium-low. Continue whisking the roux until it is the color of dark peanut butter or a Hershey milk chocolate bar, about 45 minutes.
• Add the onion, celery, bell pepper and garlic and cook 5 minutes. Then add the stock, Worcestershire, hot sauce, bay leaf, chili flakes and cayenne. Increase the heat to medium-high and simmer about 10 minutes.
• Add the chicken pieces and sausage, then simmer another 30 minutes. Skim any foam or impurities that rise to the top.
• Taste and adjust the seasonings. The gumbo should be the consistency of a slightly thickened broth. Serve over steamed rice, garnished with green onions and served with hot sauce.
*Galliano orders andouille from Jacob’s in LaPlace, Louisana. It is also available at Bolyard’s Meat & Provisions in Maplewood and Truffles Butchery in Ladue.
