Ingredients

Instructions

  1. *Removeas much fat from the chicken as possible; cut smoked sausage or andouille into half inch slices and set aside.
  2. In a two gallon stock pot, heat oil over medium heat; sprinkle in flour and whisk constantly until a golden brown roux is achieved; DO NOT scorch; if black specks appear, discard it and start again.
  3. Add onions, celery, bell pepper and garlic; saute 3-5 minutes or until vegetables are wilted; add chicken and sausage, blending well into vegetable mixture; saute approximately fifteen minutes.
  4. Add chicken stock, one ladle at a time, stirring constantly until all is incorporated; bring to a rolling boil, reduce to simmer and cook approximately one hour, stirring occasionally and skimming any fat or oil that rises to the top of the pot.
  5. Add mushrooms, green onions, bay leaf, thyme and basil; season to taste with salt, pepper and Tabasco.
  6. Cook an additional one to two hours if necessary, until chicken is tender and falling apart; add parsley and shrimp; cook for an additional 10-15 minutes, or until shrimp is hot; adjust seasonings and serve over hot steamed white rice.
  7. Pass additional Tabasco at the table, to taste.
  8. *Youmay want to boil the chicken a couple of hours before beginning the gumbo.
  9. Reserve the stock, debone the chicken and use the meat and the stock in the gumbo.