Instructions

Chicken and Andouille Gumbo:

In a large Dutch oven, heat 1 tablespoon of oil over medium-high heat until simmering. Season chicken all over with salt. Working in batches, sear chicken until browned on both sides, about five minutes per side. Transfer chicken to a platter, then set aside until cool enough to handle.

Once the chicken has cooled, shred it into bite-size pieces. Add sliced andouille to the pot and cook, stirring, until lightly browned, about six minutes. Using a slotted spoon, transfer to a platter and set aside.

Melt 1 pound of butter in the Dutch oven along with flour, stirring to form a paste. Lower the heat to medium-low and cook, stirring and scraping frequently, for about one hour until the roux is a chestnut or chocolate-brown color, but not scorched. Add the onion, bell pepper and celery, then season lightly with salt. Cook over medium-high heat, stirring and scraping, until softened, for about 10 minutes. Lower the heat to medium if any of the ingredients threaten to scorch. Stir in the garlic, cayenne and a generous amount of black pepper and cook, stirring, for two minutes longer.

Add the stock, bay leaves and thyme. Season lightly with salt. Bring to a gentle simmer, then allow to cook uncovered, stirring occasionally, for one hour. Add the sausage and shredded chicken and gently simmer, uncovered, for one hour longer. Skim any fat from the surface as it accumulates.

Season gumbo with salt and Tabasco sauce. Discard the bay leaves. Serve the gumbo with warm rice or potato salad, sprinkling sliced scallions on top of each bowl.

Potato Salad:

Place the potatoes in a saucepan and add water to cover. Bring to a boil. Reduce heat and cook until tender, about 10 to 15 minutes. Drain and refrigerate until cool. Add the eggs, green onions and pickles to the potatoes and mix well. Add the mustard, celery seed and mayonnaise. Season with salt and pepper, and mix well again. Refrigerate before serving.