Chicken-Andouille Gumbo

Preparation

1. Stock:

   Step 1

   Bring chicken, onion, carrots, celery, peppercorns, basil, oregano, and 12 cups water to a boil in a large stockpot. Reduce heat, partially cover, and simmer, skimming surface as needed, until meat is falling off the bone, about 1 hour.

   Step 2

   Transfer chicken to a cutting board. Let cool slightly, then remove meat from bones and shred into bite-size pieces; discard skin and bones.

   Step 3

   Strain stock through a fine-mesh sieve into a clean pot (or airtight container if not using right away); discard solids. You should have about 12 cups.

2. Gumbo:

   Step 4

   Heat oil in a large Dutch oven or other heavy pot over medium-high. Cook sausage, stirring occasionally, until beginning to brown, about 4 minutes. Using a slotted spoon, transfer sausage to a plate.

   Step 5

   Whisk flour into oil in pot and cook, whisking constantly, until roux is the color of a brown paper bag and smells nutty, about 4 minutes.

   Step 6

   Add onion, bell pepper, celery, and garlic to roux; season with salt and pepper. Cook, stirring often, until vegetables begin to soften, about 5 minutes.

   Step 7

   Add stock, chicken, sausage, thyme sprigs, and bay leaves to pot. Bring to a boil, reduce heat, and simmer until liquid is slightly thickened and vegetables are soft, about 1 hour.

   Step 8

   Add hot sauce to gumbo, season with salt and pepper, and simmer 30 minutes to let flavors meld; discard thyme sprigs and bay leaves.

   Step 9

   Serve gumbo over rice topped with scallions.

   Gumbo can be made 4 days ahead. Let cool; cover and chill.