Ingredients

Prepare the Chicken:

1 · whole chicken rinsed and patted dry (I used a 5 lb chicken for this recipe)

6 quart · water

4 · bay leaves

1 · chicken bouillon cube

3 · whole garlic cloves

½ teaspoon · salt & pepper

1 cup · celery or celery stock stalk trimmings and leaves

¼ cup · red onion

For the Gumbo:

1 · shredded chicken above

1 pound · andouille sausage, sliced

1 ½ · onions, chopped

1 · green bell pepper, chopped

3 · celery stalks, chopped

3 · garlic cloves, minced

3 · bay leaves

1 tablespoon · Cajun seasoning

2 · chicken bouillon cubes

3 tablespoon · fresh parsley, chopped

For the Roux:

1 ¼ cup · canola oil

1 ½ cup · all purpose flour

1 ½ teaspoon · Cajun seasoning

For the Sides:

1 · hot cooked rice

1 · gumbo file

Preparation

  1. Bring chicken, water, seasonings and veggies to boil in a large stock pot.
  2. Once boiling, reduce heat to simmer and simmer for up to an hour or until chicken is tender, falling off the bone.
  3. Remove chicken from stockpot and strain the broth reserving it for the gumbo. De-bone the chicken, shred and set aside.
  4. Take reserved chicken stock and add it back to the stockpot. Add shredded chicken, sausage, veggies, seasonings and bouillon cubes. Bring to a boil.
  5. Once boiling, reduce heat to a simmer for 1 to 2 hours, stirring occasionally.
  6. In a heavy skillet (I use a cast iron skillet) heat oil on medium high heat.
  7. Gradually add in flour whisking constantly.
  8. Note A good roux takes about 30 minutes to make so be prepared to be whisking for a while lol My cajun buddies will tell ya, its done when its 2 beers in!
  9. Keep stirring until your roux is a dark carmel brown in color. I’ve added step pics for start, middle and end results for a reference.
  10. Once roux is finished, slowly add it to your gumbo pot and continue to stir occasionally for another hour.
  11. Serve over hot cooked rice with gumbo file if desired.