I know there are easy ways to cheat at this, like use chicken bouillon and rotisserie chicken, but I really love the whole process when I'm in the mood for it. It's not really hard but can be time consuming.
makes 4 qts
prep time 45 min, cook 3hr,50 min
1 (4lb) whole chicken cut up
5 bay leaves
5 parsley sprigs
3 garlic cloves
3 tsp salt, divided
1 lb andouille or smoked sausage, I find the really spicy kind
1 cup vegetable oil
1 1/2 cups all purpose flour
2 medium onions, chopped
1 large green pepper, although I use red since I like them better and I like the red in the gumbo
3 Tbsp minced garlic
1/2 tsp ground red pepper
1 tsp black pepper
Hot cooked rice
1. Bring first 4 ingredients, 1 tsp salt and 1 gal water to a boil in a large stockpot over medium high heat; cover, reduce heat and simmer 1 hour. remove chicken, reserving broth. Skin, bone and coarsely chop chicken. Pour broth through a wire -mesh strainer into a large bowl discarding the solids. return broth to the stockpot. Skim fat from broth if desired.
2. Cook sausage in a large heavy skillet over medim-gigh heat, stirring 8-10 minutes or until brown. Remove from skillet.
3. Wipe skillet clean. Heat oil in skillet over medium heat; gradually whisk in flour, and cook, whisking constantly, 18-20 minutes or until the flour is a dark carmel color. (mine never gets super dark)
4. Stir onions and next 3 ingredients into flour mixture, and cook, stirring often, 10-15 mins or until vegetables are tender.
5. Gradually stir 3 cups chicken broth into vegetable mixture. Stir vegetavle mixture into remaining chicken broth in stockpot. Stir in sausage, chicken, red and black pepper, adn remaining 2 tsp salt. Bring to a boil; reduce heat to low and simmer stirring occasionally, 2 hours.
6. Serve over hot rice with hot sauce if desired.
* last time I stirred in a bag of frozen white and yellow corn and I loved it! I think I will do that every time. Once I put in a bag of frozen shrimp in the last few minutes and everyone who likes seafood loved it, but some of my kids don't so I don't add that often. This reheats and freezes really well! I've served this to a group of 18 family members, adults and kids and still had a little left over for lunch the next day ;). I got this from Southern Living magazine 2007