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1
Heat the oil in a large, heavy-bottomed (preferably cast-iron) skillet over medium heat.
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2
Whisk in the flour and cook, stirring constantly, until the mixture darkens to a rich, reddish-brown color, 30 to 35 minutes.
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3
(Be careful not to let the flour burn or the gumbo will taste burned.)
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4
Once the roux reaches the desired color, add the onions, celery and peppers and cook, stirring, 2 to 3 minutes.
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5
Add the garlic, thyme and bay leaves, and cook an additional 1 to 2 minutes.
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6
Whisk in the beer, stirring to scrape any browned bits on the bottom of the skillet.
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7
Transfer the roux mixture to a large Dutch oven or stockpot over medium-high heat.
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8
Add the Chicken Stock, salt, black pepper and cayenne, and bring the mixture to a boil.
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9
Reduce the heat and simmer the gumbo for 20 minutes, stirring occasionally.
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10
While the gumbo is simmering, slice the sausage lengthwise and then make crosswise cuts, forming 1/2-inch-thick half-moons.
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11
Place the sausage in a large skillet over medium heat and cook, stirring occasionally, until the sausage is rendered and lightly browned, 8 to 10 minutes.
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12
Transfer the sausage to a paper-towel-lined plate and pat dry.
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13
Add the cooked sausage, okra and tomatoes to the gumbo and simmer an additional 30 minutes, stirring occasionally.
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14
Stir in the chicken and cook an additional 10 minutes.
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15
Taste and adjust the seasonings, adding more salt or pepper if needed.
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16
Just before serving, remove and discard the bay leaves and stir in the green onions.
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17
Ladle the gumbo into warmed soup bowls and top with cooked rice.
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18
Serve hot.
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19
For the whole chicken: Rinse the chicken under cold running water and pat dry.
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20
Place the chicken in a large stockpot or Dutch oven and add 5 quarts cold water, the carrots, celery, onions, garlic, salt, thyme and bay leaf.
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21
Bring the mixture to a boil, reduce the heat to low and simmer for 45 to 50 minutes, skimming off any foam that rises to the top.
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22
Remove the whole chicken from the water mixture and set aside to cool slightly.
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23
Continue to simmer the broth mixture for an additional 30 minutes, skimming occasionally.
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24
Strain the broth through a fine-meshed sieve or strainer and discard the solids.
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25
The stock can be used immediately or chilled and kept refrigerated for up to three days or frozen for up to one month.
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26
The meat can be pulled off of the whole chicken and reserved for another use.
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27
For the chicken bones: Rinse the bones under cold running water and drain.
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28
Place the bones in a large stockpot or Dutch oven and add 5 quarts cold water, the carrots, celery, onions, garlic, salt, thyme and bay leaf.
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29
Bring the mixture to a boil, reduce the heat to low and simmer for 1 hour, skimming off any foam that rises to the top.
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30
Strain the broth through a fine-meshed sieve or strainer and discard the bones and vegetables.
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31
The stock can be used immediately or chilled and kept refrigerated for up to 3 days or frozen for up to 1 month.
