Place the oil in a large, heavy stockpot over high heat. Lightly salt the spareribs and add them to the pot. Sear the meat on both sides until it's golden brown, about 4 minutes per side.
Add the chicken stock to the pot, scraping the bottom with a wooden spoon to loosen any crusty bits, Add the garlic clove: Bring to a boil, remove any scum on top by skimming with a large spoon, then turn the heat down to medium. Cook at a lightly rolling simmer for 2 hours. When done, the pork should be tender and you should have about 8 cups of stock. Remove the spareribs from the stock with a slotted spoon and reserve. Measure the stock; if there's less than 8 cups, add water to bring it up to 8 cups. Keep the stock hot.
Start the roux after the pork has simmered for about 1 hour. Place the butter in a large, heavy pot over medium-low heat. When it's melted, add 1/2 cup of flour all at once, stirring vigorously into the melted butter with a wooden spoon. When it's incorporated, repeat with another 1/2 cup of flour. When that's incorporated, gradually add the remaining 1/2 cup of flour; you will need most of it, but you may not need it all. Stop adding flour as soon as the roux begins to clump up and is on the verge of turning solid; it should remain a very thick, but runny, paste. Continue to cook the roux over medium-low heat, stirring often and monitoring its color, for about an hour. It will darken as it cooks, finally reaching a color like dark mahogany or rich fudge. Don't let the roux get too dark (as dark as black coffee, say), because it can burn.
When the roux is cooked, stir the green peppers into the roux and cook for 30 seconds. Immediately add the jalapeños, onion, 3 scallions, and celery. Stir into the roux, and cook for 30 seconds.
Add the hot stock all at once to the roux. Turn the heat up to medium-high. Stir vigorously with a wooden spoon until the roux melts entirely and thickens the stock. Reduce the heat to medium.
Add the thyme, oregano, garlic powder, onion powder, cayenne, crushed red pepper, black pepper, allspice, and bay leaf. Remove the pork meat from the bones; break it into walnut-sized chunks with your fingers. Discard the bones and add the meat to the gumbo. Simmer for 20 minutes, partially covered.
Add the andouille. Cover the pot, and turn the heat to low. Simmer for 15 minutes more. You can make the gumbo to this step a day ahead.
When you're ready to serve, add the gumbo file, taste for seasoning, and adjust. Fill a small teacup with hot white rice and invert it into a wide, shallow soup bowl; the rice should sit in a mound in the center of the bowl. Ladle the hot gumbo with chunks of pork and slices of andouille around the rice, garnish with a little chopped scallion, and serve immediately. Keep plating until 12 bowls altogether are served.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	962.59 Kcal (4030 kJ)
Calories from fat	407.78 Kcal
		% Daily Value*
Total Fat	45.31g	70%
Cholesterol	137.2mg	46%
Sodium	541.18mg	23%
Potassium	655.76mg	14%
Total Carbs	101.77g	34%
Sugars	6.39g	26%
Dietary Fiber	2.25g	9%
Protein	33.45g	67%
Vitamin C	25mg	42%
Vitamin A	0.7mg	23%
Iron	13.7mg	76%
Calcium	50.7mg	5%

Amount Per 100 g
Calories	180.8 Kcal (757 kJ)
Calories from fat	76.59 Kcal
		% Daily Value*
Total Fat	8.51g	70%
Cholesterol	25.77mg	46%
Sodium	101.65mg	23%
Potassium	123.17mg	14%
Total Carbs	19.12g	34%
Sugars	1.2g	26%
Dietary Fiber	0.42g	9%
Protein	6.28g	67%
Vitamin C	4.7mg	42%
Vitamin A	0.1mg	23%
Iron	2.6mg	76%
Calcium	9.5mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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