The secret to the richly developed flavor of this gumbo is in the roux. It takes some time and patience to get it to a deep, dark chocolate brown, but the unbeatable flavor of the final product is well worth the effort.
- 1 cup vegetable or corn oil
- 2 cups all-purpose flour
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 3 celery stalks, diced
- 1 bunch fresh green onions, chopped
- 1/2 bunch fresh parsley, chopped
- 4 cloves fresh garlic, minced
- 1½ pounds smoked Louisiana sausage
- 3 quarts chicken stock
- 2 tablespoons Creole seasoning
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 3 to 4 dashes hot sauce, preferably Louisiana
- 4 cups water
- 2 rotisserie chickens, meat removed and shredded
- 5-6 cups cooked long-grain white rice
1. Heat cooking oil in pot and slowly add flour while stirring constantly, cook over low heat until roux is a dark chocolate color stirring constantly, about 1 hour.
2. Add all diced and chopped vegetables to roux and cook for another 5-10 minutes. Add the sausage to the pot and stir well.
3. Add chicken stock, stir well until the liquid is mixed well with the roux and until all the roux is dissolved and the liquid is dark brown.
4. Add the Creole seasoning, salt, garlic powder and hot sauce and stir well. Cover and let simmer on low to medium-low heat for 1 hour.
5. After 1 hour, add the water, increase the heat to high and bring to a boil. Skim off any excess oil off the top. Add the chicken, stir well, cover and simmer on low for 1½-2 hours.
6. Serve over cooked white rice.