Photo by Eva Kolenko

Smoked Chicken, Andouille and Greens Gumbo

  • 1 cup peanut oil
  • ¼ cup canna peanut oil
  • 1½ cups flour
  • 3 celery stalks, diced small
  • 1 onion, diced small
  • 1 poblano chili, seeded and diced small
  • 1 jalapeno, seeded and diced small
  • 1 green bell pepper, seeded and diced small
  • 3 garlic cloves, minced
  • 1½ tablespoons ground black pepper
  • 1 tablespoon chili powder
  • 1½ teaspoons file powder
  • 1 tablespoon kosher salt
  • 1 teaspoon cayenne pepper
  • 1 teaspoon white pepper
  • 1 teaspoon smoked paprika
  • 3 quarts chicken stock
  • 2 bay leaves
  • 2 thyme sprigs
  • 1 whole smoked chicken
  • 1 pound andouille sausage, sliced or diced
  • 1 bunch collard greens, washed and chopped
  • 1 tablespoon fish sauce
  • Tabasco, to taste
  • 12 cups cooked white rice

In a heavy-bottom stock pot, heat oils over medium-high heat and whisk in flour to create a roux. As the roux darkens, reduce the heat and add celery, onion, chilies, bell pepper, garlic and spices. Cook for 2 to 3 minutes; remove from heat.

Slowly whisk in chicken stock, bay leaves and thyme; bring to a boil. Reduce heat to low and simmer for 30 minutes, skimming off fat that floats to the top. Remove meat from the chicken, add to stock and continue to simmer for 15 minutes, skimming off fat. Add sausage, chopped greens, fish sauce and Tabasco and simmer for another 15 minutes, skimming off the fat. Remove bay leaves and thyme sprigs, and serve over rice. Makes 12 servings, each about 15 percent THC based on a 15 percent strain.

Recipe Courtsesy of Chef Joshua Tilden, Pacific Standard Time