Chicken Gumbo
INGREDIENTS
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12 whole chicken legs (about 6 pounds total), drumsticks and thighs separated
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2/3 cup canola or other vegetable oil
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2/3 cup all-purpose flour
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3 large onions, chopped (see Notes)
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4 medium ribs celery, trimmed and chopped (see Notes)
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3 large red bell peppers, stemmed, seeded, and chopped (see Notes)
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2 large green bell peppers, stemmed, seeded, and chopped (see Notes)
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2 bunches scallions, white and green parts, trimmed and chopped (see Notes)
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½ cup chopped ham
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¼ cup diced bacon
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2 large cloves garlic, minced
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3 bay leaves
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1 tablespoon kosher salt, or to taste
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2 teaspoons cayenne pepper, or to taste
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1 tablespoon freshly ground black pepper, or to taste
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1 tablespoon freshly ground white pepper, or to taste
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1 teaspoon dried thyme leaves
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4 cups Chicken Stock or canned low-sodium chicken broth, or enough to cover
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1 tablespoon file powder
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Notes
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Vegetables chopped in a food processor usually come out too mushy for most dishes—however, that’s just the texture you want for this gumbo. So if you’ve got a processor, use it to chop away.
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