My Chicken And Sausage Gumbo
 
No two families make gumbo alike. There are an almost 
infinite number of ways of making gumbo, but this is the 
way I make it. I learned to make gumbo from Mama, and then 
added my own twists.  
You simply cannot get the depth and multi-layered complexity 
of flavors without starting with a homemade stock.  If you can, 
make the stock a day in advance of making your gumbo.  
It takes a few hours but it sure tastes good.
I like to make my roux last because in a heavy cast iron skillet 
it will continue to cook even after you add the vegetables and 
the bottom can burn.  So, I like to have everything ready so that 
I can immediately add the roux to the stock.  Just do it your way 
and if you don't like sausage in your gumbo - just leave it out.  

1 large chicken (young hen preferred)
  (I sometimes use a pack of chicken breasts with the ribs &
   a pack of chicken legs. These make a good stock.)
1 pound andouille or smoked sausage, cut into 1/2" pieces
2 large onions, chopped 
2 bell peppers, chopped 
4 ribs celery, chopped 
4 - 6 cloves garlic, minced 
Salt and black pepper to taste
Cayenne Pepper to taste 
A few dashes of Lee & Perrins (Mama's secret ingredient)
1 bunch green onions, chopped 
1/2 cup fresh chopped parsley 
Filé powder to taste 

Stock:
Put the chicken to boil in enough water to cover, add salt, 
pepper & Cayenne. You can also add extra onion, carrot, celery 
and garlic for more flavor. 
Periodically skim off any scum that forms. Let this simmer for 
at least 2 hours. 
It is this long simmering process that extracts the maximum 
flavor from the chicken meat and bones, as well as the natural 
gelatin from the bones. 

After about 2 hours, remove the chicken, strain the stock and 
remove as much of the fat from the surface as possible. 
If you do this the day before you make the gumbo you can 
refrigerate the stock and let the fat come to the surface and 
then scoop the solid fat off.

Chop all the veggies and set aside.   Keep the green onions 
and parsley separate.  They will be added at the end of the 
cooking time.  
Brown the sausage, pour off fat and set meat aside.
Once the chicken is cooled, remove the meat from the bones and 
set it aside.  Chop or tear the meat into bite size pieces.  


Before I make the roux I put my stock in a large soup pot and 
get it hot.

Roux: 
(I never measure.  I just put about a cup of oil in the skillet 
and continue to add flour until it's the right consistency for me.)
1 cup vegetable oil 
1 cup flour 

In a large, heavy pot, (I use a cast iron skillet) heat the oil 
and cook the flour in the oil over medium heat, stirring constantly, 
until the roux reaches a dark brown color, almost the color of 
chocolate for a Cajun-style roux.  Turn off the fire and add the 
chopped vegetables and stir quickly. This cooks the vegetables 
and also slows the cooking. 
Now it's time to add this roux to the stock.

Over medium heat, stir the roux into the pot containing the stock.  
Stir constantly to make sure the roux dissolves and doesn't settle 
to the bottom and burn.  Let this come to a boil and then reduce 
the heat and add the chicken and sausage.
Let it simmer for about one hour, to develope the flavors.  
Skim fat off the top if needed.  Taste and adjust seasoning .

Turn off the heat and add the chopped green onions and parsley.  
Serve over rice and enjoy.

YIELD: About 12 servings.