Prep 30 mins
Cook 2 hrs
My husband is allergic to seafood, so I took several gumbo recipes and came up with this one. I serve this with white rice and warm French bread for dipping.
- 1 whole chicken
- 8 cups water
- 1⁄2 cup butter
- 2 teaspoons chicken bouillon
- 2 small yellow onions, divided
- 1 green bell pepper
- 2 celery ribs
- 1⁄2 cup canola oil
- 10 tablespoons all-purpose flour
- 6 cups chicken stock (use the stock that the chicken is cooked in)
- 1 lb smoked sausage (we like "hot")
- 1 tablespoon Tabasco sauce
- 1⁄4 teaspoon cayenne pepper
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon black pepper
- 2 bay leaves
- 1⁄4 cup dried parsley
- Place whole chicken in a large stockpot.
- Fill with 8 cups of water, or enough to cover the chicken.
- Place butter and chicken bouillon in the stockpot.
- Peel one onion and chop in large chunks; place in stockpot.
- Place pot on stove and simmer over medium heat for about 1-2 hours or until chicken is done.
- Remove pot from stove.
- Reserving stock, remove the chicken from the pot and place it on a cutting board to cool.
- Once chicken has cooled, debone and discard bones.
- Chop finely remaining onion, bell pepper and celery and set aside.
- In a large stockpot, heat canola oil.
- Slowly add flour, a tablespoon at a time, stirring slowly and constantly with a whisk for about 20 minutes.
- This is your roux and it should cook until it becomes chocolate brown in color.
- Be sure not to let the roux burn. If you see black specks in your roux you should throw it out and start over.
- Add onion, bell pepper and celery to the roux; stirring for about 3-4 minutes until they become soft.
- Stir in 6 cups of chicken stock (which you reserved from cooking the chicken).
- Slice the smoked sausage and add it to the stockpot.
- Season the gumbo with the Tabasco, cayenne, salt, pepper, bay leaves, and parsley.
- Cover, and reduce heat to low and allow to cook for about 15 minutes.
- Add the chicken meat and cook for another 5-10 minutes or until chicken is heated through.
- Serve in bowls and top each bowl with white rice.
- Additional dried parsley can be sprinkled on top for garnish.