Real Cajun Gumbo (from A Louisianaian)

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• 1 (5 lb) stewing chicken
• 1 lb andouille sausage
• 1 cup oil
• 1 1/2 cups flour
• 2 cups diced onions
• 2 cups diced celery
• 1 cup diced bell pepper
• 1/4 cup minced garlic
• 3 quarts chicken stock
• 2 cups sliced green onions
• 1 bay leaf
• salt
• cracked pepper
• louisiana hot sauce
• 1/2 cup chopped fresh parsley
• 4 cups cooked rice

Recipe

• 1 using a sharp boning knife cut the stewing hen into 8-10 serving pieces.
• 2 remove as much of the fat from the chicken as possible.
• 3 cut andouille into ½-inch slices and set aside.
• 4 in a 2-gallon stockpot, heat oil over medium-high heat.
• 5 whisk in flour, stirring constantly until golden brown roux is achieved. do not scorch. should black specks appear, discard and begin again.
• 6 add onions, celery, bell pepper and garlic. sauté 3-5 minutes or until vegetables are wilted.
• 7 blend in chicken and andouille. sauté approximately 15 minutes.
• 8 add chicken stock, one ladle at a time, stirring constantly until all is incorporated.
• 9 bring to a rolling boil, reduce to simmer and cook approximately 1 hour.
• 10 skim any fat or oil that rises to the top of the pot.
• 11 add green onions, bay leaf, thyme and basil.
• 12 season to taste using salt, pepper and hot sauce.
• 13 cook an additional 30 minutes or longer if necessary, until chicken is tender and falling apart.
• 14 add parsley and adjust seasonings if necessary.
• 15 serve over hot, steamed rice.
• 16 note: you may wish to boil the chicken 1-2 hours prior to beginning the gumbo to tenderize the meat. reserve this stock, bone the chicken and use the meat and stock in the gumbo.