Season your chicken thighs generously with salt on both sides and let stand for at least 10 minutes but preferably 30.

Heat a nonstick skillet over medium-high heat. Cut the andouille into 1” cubes and cook until it’s starting to get some nice brown color on the edges. Remove it from the pan and set aside.

In the same pan with the rendered sausage fat, add the chicken thighs and cook over medium heat until golden brown on the first side, or about 5-6 minutes. Flip and cook another 4-5 minutes or so. Set aside on a plate.

Dice your onion, celery, and poblanos into a medium dice. Slice the okra into 1 inch rounds. Mince the garlic.

In a large Dutch oven, combine 225g of neutral oil and 225g of all-purpose flour. Set the heat to medium and start stirring. Cook for about 25-50 minutes until it reaches a deep chocolate brown.

When the roux hits that deep chocolate color, add in the onions, celery, and poblanos. Stir to combine and fry in the roux for about 5-6 minutes. Add in the garlic and stir for about a minute.

Whisk together your stock mixture: 1500g of chicken stock, 35g of Better Than Bouillon chicken base, and 3 packets of unflavored gelatin. Whisk until fully dissolved.

Add the stock to the pot about 2 cups at a time, whisking constantly until all the stock is incorporated.

Dice the seared chicken thighs into 1” cubes, then add in with the seared andouille, any resting juices from the meats, and okra. Bring back to a gentle simmer and cook for about 25 minutes.

Once the chicken is tender and the gumbo is thickened, add the cayenne, paprika, black pepper, and Louisiana hot sauce. Adjust the salt to taste.

Ladle the gumbo into bowls. Take an ice cream scoop, pack it with cooked white rice, and drop that scoop right into the center of the bowl. Garnish with sliced scallions.