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1
Preheat the oven to 300 degrees F.
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2
Place chicken stock in a 2-gallon stockpot.
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3
Place on back burner, bring to boil, and reduce to a simmer.
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4
Mix together salt, cayenne, black pepper, cumin, paprika, and coriander and set aside.
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5
Cut the rooster or chicken into 8 pieces, removing the backbone and discarding.
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6
Place the ham hocks in the stock to simmer.
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7
Season the flour with salt and pepper and place in a shallow dish.
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8
Generously coat the chicken parts with some of the spice mix.
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9
Set aside the remaining spice mixture.
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10
Dust the seasoned chicken parts in the seasoned flour and set aside the remaining flour.
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11
In a cast-iron skillet heat the chicken fat almost to smoking.
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12
Fry the chicken parts over high heat to crisp the outside, but not cook the inside of the chicken.
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13
Remove the chicken from the oil and drain on paper towels and add to stock.
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14
Keep the remaining chicken fat in the pan.
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15
Toss andouille with a few drops of oil and place in a baking dish.
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16
Roast until fat is rendered and the surface of the andouille is caramelized, about 15 minutes.
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17
Remove and put the andouille aside.
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18
Heat the reserved chicken fat almost to smoking.
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19
Very carefully whisk in the remaining flour.
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20
Lower the heat to medium.
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21
Whisk the flour into the roux and continue to whisk in a circular motion around the cast-iron pan.
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22
The flour will move through a range of colors from hazelnut to brick red and on to dark brown.
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23
Place 1/2 of the onions and all of the green bell peppers, garlic, and bay leaves in a large, heatproof bowl or container.
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24
When the roux has reached a deep, red brown color, carefully pour the hot roux over the onion/pepper mixture and stir to combine.
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25
Add the roux mixture to the stock, a few spoons at a time, leaving 5 minutes between each addition, until it is all added.
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26
Add half of the remaining seasoning mix.
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27
Allow to simmer for 30 minutes or until rooster is cooked and tender.
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28
Strain into a large pot.
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29
Saute remaining onions and red peppers until softened and add to strained liquid.
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30
Remove meat from cooked chicken.
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31
Discard chicken bones.
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32
Add chicken pieces and andouille rounds.
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33
Place gumbo in serving bowls and finish with a spoonful of rice and sliced scallions.
