Chicken and Sausage Gumbo

I made this gumbo the first time for a baby shower I gave for my cousin Marie. All of the guests raved about how delicious it was, but it seemed totally tasteless to me. I thought they were just being polite. Then the next day I had some leftover gumbo for lunch and it WAS delicious! This was the first time I experienced the phenomenon whereby, after inhaling the fragrance of a dish for several hours during cooking, you lose the ability to taste it. Cruel irony!

This is a Cajun gumbo -- no tomatoes, no okra  -- as opposed to the Creole gumbo with seafood. Like most good soups and stews, this gumbo does take a while to prepare. And it really is better the next day, even if you are not suffering from post-cooking taste deprivation. So I recommend making this the day before you plan to serve it. The recipe is for 6-8, so adjust if needed.

Chicken and Sausage Gumbo

1 tablespoon salt
1 teaspoon ground black pepper
1 teaspoon ground white pepper
1 1/2 teaspoons ground red pepper
1 roasting chicken (or hen or fryer) cut up -- 3-5 pounds
2 cups medium roux (recipe below)
2 large onions, finely chopped
2 bell peppers, finely chopped
3 celery ribs, finely chopped
1 gallon chicken stock
2 pounds smoked pork sausage (ideally Andouille, but Kielbasa will do)
1 cup chopped green onions
1 cup chopped parsley
4-6 shakes of Tabasco
(for the roux):
1 12 cups oil
2 cups flour

Mix salt and peppers in a small bowl and set aside.

Pull fat from the neck and back cavities of the chicken and set aside.

If necessary, cut chicken into small serving pieces. Sprinkle with half the salt and pepper mixture.

Render the fat in a large skillet. Add butter if needed. Add chicken, brown, and remove. Use remaining fat as part of the oil for the roux.

Roux:

Heat 1 1/2 cups oil in the same large skillet over medium heat to about 350 -- or until a bit of flour dropped in floats and sizzles.

Quickly stir in 2 cups of flour all at once, using a wooden spoon or whisk. Be careful not to splatter. The flour should make a smooth paste. Add more flour if needed. Continue to stir over medium heat until it is medium brown with hints of gold (30-45 minutes).

You will probably have more than 2 cups. It will keep in the refrigerator for 2 weeks, and is good as a base for gravy.

When roux is ready, add half onions, bell peppers, and celery. Stir well and set off heat to cool, stirring occasionally.

Place stock and remaining onions, bell peppers, and celery in a heavy 6-8 quart pot. Bring to a boil.

Gradually stir in roux and add the rest of the salt and peppers mix.

Simmer 45 minutes to 1 hour (during this time you can chop the green onions, parsley, and sausage).

Add chicken and sausage and continue to simmer for at least 1 1/2 hours, or until the chicken is tender. Add water if needed.

Remove from heat and let stand for 15 minutes (this is a good time to cook the rice).

Skim fat and discard.

Remove chicken bones with a slotted spoon, shred any meat remaining on the bones discarding skin and return the meat to the pot.

Stir in green onions, parsley, and Tabasco. Let stand for a few more minutes.

Serve over rice in large bowls.