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1
Bring a large pot of water to a boil.
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2
Add in sausage, and return to a boil.
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3
Remove sausage, and drain, reserving water.
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4
Mince leaves and stems of the parsley, reserving each separately.
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5
Season chicken with salt and pepper.
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6
Heat oil in a large, heavy-bottomed stockpot over medium-high heat.
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7
Add in chicken in batches, and cook till browned; set aside.
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8
Sprinkle flour over oil, add in 2 Tbsp.
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9
butter, and cook over medium-high heat, stirring constantly, till dark brown, about 10 min.
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10
Don't let the roux burn; if it does overcook, throw away it and start over with fresh oil, butter, and flour.
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11
Remove from heat.
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12
Cold roux slightly.
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13
Using a paper towel, remove excess oil from top of roux by laying it flat across the top.
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14
Return pot to heat.
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15
Add in 6 Tbsp.
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16
butter, stirring till melted.
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17
Add in onions, and cook till translucent/soft and very tender, about 10 min.
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18
Add in peppers, celery, garlic, and parsley stems.
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19
Cook, stirring frequently till vegetables are tender, about 10 min more.
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20
While whisking, slowly add in 8 c. warm water.
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21
Add in chicken and sausage, and bring to a boil.
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22
Reduce heat, and simmer for 30 min.
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23
Skim fat from the top of the reserved pot of sausage boiling water.
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24
Add in 4 c. skimmed water, Worcestershire sauce, salt, and pepper to chicken mix.
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25
Cover, and cook over low heat till chicken is tender, about 1 hour.
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26
Just before serving, add in the scallions and parsley leaves.
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27
Taste and adjust for seasoning.
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28
Serve over white rice.
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29
Sprinkle gumbo with file, if you like.
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30
This recipe yields 10 to 12 servings.
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31
Comments: Andouille sausage is a spicy, smoky pork sausage which is often used in gumbo recipes.
