Gumbo
"Why this recipe works:We created a relatively hands-off roux for our Gumbo by toasting the flour on the stovetop, adding the oil, and finishing the roux in the oven. For the soup base, we started by making our own shrimp stock, but the process was tedious and time-consuming. Instead, we switched to store-bought chicken broth fortified with fish sauce. Tasters preferred dark-meat chicken thighs to breasts because the thighs had more flavor. When it came to tomatoes and okra, tasters either loved ’em or loathed ’em in our Gumbo. We included both on the “more is more" theory...."
INGREDIENTS
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Serves 6 to 8
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3/4 cup plus 1 tablespoon all-purpose flour
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1/2 cup vegetable oil
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Salt and pepper
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1 onion, chopped fine
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1 green bell pepper, seeded and chopped
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1 celery rib, chopped fine
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5 garlic cloves, minced
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1 teaspoon minced fresh thyme
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1/4 teaspoon cayenne pepper
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1 (14.5-ounce) can diced tomatoes, drained
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3 3/4 cups low-sodium chicken broth, room temperature (see note)
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1/4 cup fish sauce (see note)
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4 bone in chicken thighs (about 2 pounds), skin and excess fat removed
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8 ounces andouille sausage, halved lengthwise and sliced thin
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2 cups frozen okra, thawed (optional)
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2 pounds extra-large (21-25) shrimp, peeled and deveined
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