New Orleans chef Donald Link was born and raised in the Cajun town of Lake Charles, Louisiana, and this rustic gumbo, which is often served at his St.

Ingreadients:

•  1 ¹⁄₄ cups plus 2 tbsp. canola oil
•  1 (3 1/2–4 lb.) chicken, cut into 8 pieces
•  2 ¹⁄₂ tsp. freshly ground black pepper
•  Kosher salt, to taste
•  2 cups flour
•  1 ¹⁄₂ tsp. dark chile powder
•  1 ¹⁄₂ tsp. filé powder
•  1 tsp. cayenne
•  1 tsp. ground white pepper
•  1 tsp. paprika
•  3 cloves garlic, minced
•  3 stalks celery, minced
•  1 green bell pepper, minced
•  1 jalapeño, minced
•  1 poblano pepper, minced
•  1 yellow onion, minced
•  12 cups chicken stock
•  1 lb. andouille, halved and sliced
•  12 oz. okra, trimmed and sliced 1/2" thick
•  Sliced scallions, for garnish
•  Cooked white rice, for serving

Direction

 

1. Heat 1 1⁄4 cups oil in an 8-qt. Dutch oven until a deep-fry thermometer reads 350°. Season chicken with 1 tsp. black pepper and salt; toss with 1⁄2 cup flour. Working in batches, fry chicken until golden; transfer to paper towels to drain.
2. Add remaining flour to Dutch oven; whisk until smooth. Reduce heat to medium-low; cook, whisking, until color of roux is dark chocolate, 1–1 1⁄2 hours. Add remaining black pepper, the chile and filé powders, cayenne, white pepper, paprika, garlic, celery, bell pepper, jalapeño, poblano, and onion; cook until soft, 10–12 minutes. Add stock; boil. Reduce heat to medium-low; cook, stirring occasionally and skimming fat as needed, until slightly thickened, about 30 minutes. Add reserved chicken; cook until chicken is cooked through, about 45 minutes. Add andouille; cook until chicken is falling off the bone, about 1 hour.
3. Using tongs, transfer chicken to a cutting board and let cool slightly; shred, discarding skin and bones, and return to pot. Heat remaining oil in a 12" skillet over medium-high. Cook okra until golden brown and slightly crisp, 8–10 minutes, then stir into gumbo; cook 15 minutes. Garnish with scallions; serve with rice.