Gumbo

Step 1To a large Dutch oven, add the chicken, 1 tablespoon of the salt, and 3 quarts water. Bring the chicken to a boil over medium heat. Cover, reduce the heat to medium-low, and gently simmer until the chicken is cooked through and the thickest part of a piece registers 165°F on an instant-read thermometer, 20 to 25 minutes.

Step 2Allow the chicken to cool in the cooking liquid for at least 15 minutes, then remove to a plate. Strain and reserve at least 2 quarts of the cooking liquid (save the rest for another use). Remove the skin and bones from the chicken and shred the meat.

Step 3Return the Dutch oven to medium heat. Add the andouille and sauté until lightly browned and fragrant, 3 to 5 minutes. Remove to a plate.

Step 4Reduce the heat to medium-low and add the oil and flour to the drippings. Cook, whisking frequently, until the roux is toasted and resembles the color of milk chocolate, 10 to 15 minutes. Stir in the garlic, celery, bell pepper, onion, black pepper, and the remaining ½ teaspoon salt. Cook, stirring frequently, until the vegetables are tender, 5 to 7 minutes.

Step 5Gradually whisk in 6 cups of the cooking liquid, along with the Cajun seasoning, thyme, and bay leaves. Bring to a simmer, reduce the heat to medium-low, and cook, stirring occasionally, for 15 minutes. Stir in the chicken and andouille and continue to cook, stirring occasionally, for at least 1 hour and up to 3 hours to let the flavors meld. If it gets too thick, add more reserved cooking liquid.

Step 6Remove the bay leaves and stir in the Worcestershire sauce, hot sauce, filé powder, and green onions. Taste for salt. Serve the gumbo over rice with extra green onions, hot sauce, and Cajun seasoning for sprinkling.