Name: Chicken-Andouille Gumbo
Yield: Makes 12 servings
Ingredients: 1 3 1/2 -4-pound chicken; 1 large onion, peeled, quartered 2 large carrots, peeled, coarsely chopped; 2 celery stalks, coarsely chopped; 2 tablespoons black peppercorns; 1 tablespoon dried basil; 1 tablespoon dried oregano; 1/2 cup vegetable oil; 1 pound andouille sausage, sliced 1/4 " thick; 1/2 cup all-purpose flour; 1 large onion, finely chopped 1 large green bell pepper, finely chopped; 1 large green bell pepper, finely chopped; 4 celery stalks, finely chopped; 8 garlic cloves, finely chopped; Kosher salt; Freshly ground black pepper; 4 sprigs thyme; 2 bay leaves; 2 tablespoons Louisiana hot sauce; Cooked white rice and sliced scallions (for serving)

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Chicken-Andouille GumboPhoto by Cedric Angeles

Homemade stock made from a whole bird has two upsides: You get a rich, balanced liquid for the gumbo, and plenty of tender poached chicken meat.

Do ahead:

Stock can be made 2 days ahead. Let cool, then cover and chill, or freeze up to 3 months. Let meat cool; tightly wrap and chill.

Recipe notes

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Recipe notes

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