Chef Darian’s Gumbo
4 lbs Chicken, cut into pieces
1 can Tony Cachere’s Creole Seasoning
1 cup All-Purpose Flour
3/4 cup Vegetable Oil
2 Cups Finely Diced Onion
2 Cups Finely Diced Celery
2 Cups Finely Diced Green Bell Pepper
2 Tbsp Finely Chopped Garlic
4 Bay Leaves
24 Cups Chicken Stock
2 lbs Andouille Sausage, Sliced
2 Cups Sliced Green Onion Tops
Season chicken generously with Tony’s. Heat ½ cup of oil in the bottom of a heavy soup pot and pan fry the chicken until well browned. Remove the chicken and set aside.
Clean any burnt bits from the bottom of the pot and add to that ¾ cup vegetable oil and whisk in 1 cup flour. Over medium heat, slowly cook the roux, stirring often, until it becomes a copper brown color, about 45 minutes to 1 hour.
To the roux, add onions, celery, bell pepper, garlic, bay leaves. Cook for 5 minutes. Add the stock and bring to a simmer. Skim the fat from the surface and cook for aprox. 1 or until the strong roux flavor fades. Skim occasionally.
Then add the reserved chicken and andouille. Cook for 1 hour more, skimming regularly. Ladle into bowls and garnish with green onion and File Powder.
Serve with white rice and crusty white bread or crackers and potato salad on the side!