Mardi Gras Chicken and Sausage Gumbo

READY IN: 2hrs 30mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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