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1
For the brine: Combine the chicken pieces, salt, hot sauce, liquid smoke and black pepper with 4 cups water in a large resealable bag and place inside a container (in case of leaks).
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2
Refrigerate for 8 to 12 hours.
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3
Drain and discard the brine.
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4
For the stock: If you have the time, allow the chicken to drain and dry out about 30 minutes prior to searing.
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5
It will create a better crust on the chicken and more brown bits on the bottom of the pot, ultimately adding more flavor to the gumbo.
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6
Sprinkle the chicken pieces, including the reserved neck, back and wing tips, with the salt and pepper.
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7
In a large Dutch oven (enameled cast iron preferred), heat the oil over high heat until shimmering.
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8
Add the chicken pieces and brown well on all sides, turning as needed.
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9
Add the celery, carrots, onions and jalapenos, and continue to brown for an additional 10 minutes.
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10
Add 1 gallon water and the liquid smoke and bring to a boil, and then reduce the heat to maintain a strong simmer.
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11
Cook for 1 1/2 hours, stirring occasionally.
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12
After 1 1/2 hours, remove the chicken pieces, discarding the back, neck and wing tips.
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13
Strain the stock and reserve.
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14
When the chicken is cool enough to handle, remove the meat and shred, discarding the bones and fat.
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15
For the gumbo: In a Dutch oven over medium-high heat, add the sausages and cook until the fat has rendered down, about 5 minutes.
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16
Remove the sausages from the pan and set aside.
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17
Add the bacon fat and, when shimmering, add the onions, celery, bell peppers and Anaheim peppers.
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18
Saute, stirring frequently, until the onions are just starting to color, 10 to 12 minutes.
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19
Add the garlic and cook 2 to 3 minutes more, being careful not to let it burn.
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20
Add the flour, 1/4 cup at a time, stirring constantly.
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21
Stir until a dark golden roux has developed, 11 to 13 minutes.
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22
Add 1 cup at a time of the stock, incorporating well after each addition, to total 6 cups.
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23
Add the reserved sausages, shredded chicken, cayenne and white pepper into the pot.
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24
Heat through and add the salt and black pepper.
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25
If the gumbo is too thick, add a bit more stock to the pot, a little at a time, until the desired consistency is reached.
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26
Serve over rice and garnish with parsley.
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27
From Food Network Kitchens; after further testing and to ensure the best results this recipe has been altered from what was in the actual episode.
