Real Cajun Gumbo (From a Louisianaian)

All the gumbos you find that have tomatoes or okra are not cajun. That is creole. These are two completely different cultures. Cajun is a simple, cheap, tasty, country, low swamp land culture. Creole, is a higher class, city folk, type of culture that requires more expensive and extensive ingredients. Do not use more andouille than the recipe calls for, or I promise you will regret it! Please do not season with hot sauce on your plate, it is rude. For cheap, tasty andouille, order from the original makers of cajun andouille at www.cajunsausage.com.

• Ready In: 1 hr 15 mins
• Serves: 8-10
• Yields: 1 pot

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 white rice

Directions

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 white 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.