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1
Make a roux by heating the fat in a large heavy-bottomed pot over high heat.
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2
Whisk the flour into the hot fat.
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3
It will immediately begin to sizzle.
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4
Reduce the heat to medium and continue whisking until the roux turns a deep brown color, about 15 minutes.
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5
Add the onions, stirring them into the roux with a wooden spoon.
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6
Lower the heat to medium-low and continue stirring until the roux turns a glossy dark brown, about 10 minutes.
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7
Season the chicken pieces with the Creole spices and add the chicken to the hot roux.
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8
Once the chicken is well-seared, add the smoked sausage and stir well.
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9
Then add the celery, bell peppers, tomatoes, and garlic.
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10
Raise the heat to medium-high, stir for another 3 minutes or so, then add the stock, thyme, and bay leaves.
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11
Bring the gumbo to a boil while stirring, then reduce the heat to medium-low and let simmer for 45 minutes.
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12
Stir occasionally and skim the fat from the surface of the gumbo (moving the pot half off the burner helps collect the impurities).
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13
Add the andouille sausage, okra, and Worcestershire, season well with Tabasco, salt, and pepper, and simmer for another 45 minutes.
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14
Skim the gumbo before serving with the white rice.
