You will need a 7-quart or larger Dutch oven or a heavy-bottomed large stock pot for this recipe. You can substitute 3 pounds of mixed bone-in, skin-on chicken pieces for the whole chicken. Making the roux quickly, as called for here, requires constant attention and whisking, so monitor it closely, and be sure to have your prepped vegetables at the ready. We strongly recommend using good-quality Louisiana andouille and smoked sausage, such as those from Jacob's World Famous Andouille . Bourgeois Meat Market in Thibodaux is another good online resource for smoked sausages. In a pinch, you can substitute kielbasa for either or both. The saltiness of the final dish will vary depending on the pork products you use, so liberal seasoning with additional salt before serving may be necessary. We like to serve this gumbo with Crystal Hot Sauce .

Pat chicken dry inside and out with paper towels. Heat 2 tablespoons oil in 7-quart or larger Dutch oven over medium-high heat until just smoking. Add chicken and cook, turning as needed, until well browned on all sides, 10 to 12 minutes. Add broth, ham hocks, halved onion, reserved shrimp shells, smashed garlic, and 2 bay leaves and bring to simmer over high heat. Reduce heat to low; cover; and simmer until chicken registers at least 160 degrees in breasts and thighs, 40 to 45 minutes.

Off heat, transfer chicken to cutting board and let cool slightly. Pull meat from bones, shred into bite-size pieces with 2 forks, and transfer to bowl; refrigerate meat while finishing stock. Add skin and bones to stock and bring to simmer over medium-high heat. Reduce heat to medium-low; cover; and simmer until ham hocks are tender, 1 to 1½ hours.

Off heat, transfer ham hocks to cutting board and let cool slightly. Strain stock through fine-mesh strainer set over large bowl or container (you should have about 12 cups stock; add water as needed to make up difference). Shred ham hocks into bite-size pieces and transfer to bowl with chicken meat (keep refrigerated); discard skin and bones. Skim excess fat from surface of stock using large spoon or ladle; set aside. (Cooled stock and shredded meats can be refrigerated separately for up to 3 days or frozen for up to 1 month; thaw before using.)

Heat remaining 1¼ cups oil in now-empty, dry Dutch oven over medium-high heat until just smoking. Add flour and cook, whisking constantly, until roux is color of milk chocolate, 8 to 14 minutes. (Roux will begin to smoke during final few minutes of cooking.) Reduce heat to medium and add bell peppers, celery, sugar, Creole seasoning, and chopped onions. Cook, stirring and scraping bottom of pot often, until vegetables are softened, about 10 minutes.

Stir in pepper, paprika, white pepper, and minced garlic and cook until fragrant, about 2 minutes. Add reserved stock, andouille sausage, thyme sprigs, and remaining 2 bay leaves, scraping up any browned bits. Bring to simmer over medium-high heat. Cover, reduce heat to low, and simmer for 1 hour.

Meanwhile, cook smoked sausage in 12-inch nonstick skillet over medium-high heat until browned, 7 to 10 minutes. Using slotted spoon, transfer sausage to plate; set aside.

Add okra, shredded chicken and ham, and browned sausage to gumbo and cook, covered, until okra is tender, 20 to 25 minutes. Add shrimp and cook, uncovered, until opaque, about 5 minutes. Off heat, skim excess fat from surface of gumbo. Discard bay leaves and thyme sprigs. Season with salt and pepper to taste. Serve over rice, sprinkled with scallions.

The Right Roux Hue