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1
Cut the chicken into 12 pieces.
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2
Sear them in 2 tablespoons of the oil in a large kettle or Dutch oven over fairly high heat.
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3
Keep turning the chicken pieces until they brown on the outside; they should not cook through.
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4
Remove the chicken and reserve.
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5
Add the flour and remaining oil to the pot and make as dark a roux as you can.
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6
The key to making a roux is to avoid burning it.
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7
This is accomplished by constant stirring and watching the heat.
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8
When the roux is medium-dark, reduce the heat and add the onion, bell pepper, garlic, and parsley, and saute until the onions are translucent and have begun to brown.
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9
Return the chicken to the pot, along with the chicken stock or water, salt, pepper, Tabasco, bay leaves, and thyme.
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10
Bring to a simmer and cook for about an hour.
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11
Slice the andouille into 1-inch-thick disks.
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12
Wrap them in paper towels and microwave them on medium power for about 3 minutes to remove excess fat.
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13
Add the sausage to the gumbo pot.
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14
Cook the gumbo, stirring occasionally, until the chicken is tender, for 1-2 hours.
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15
If you plan to serve the gumbo the next day, cook it for just 30 minutes, let it cool to warm, cover, and refrigerate.
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16
You might want to strip the chicken meat (see next step) while waiting for the gumbo to cool.
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17
When ready to serve, remove the chicken and strip the meat off if you havent done so already.
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18
Slice the chicken into bite-size pieces and return to the pot.
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19
(You can also just leave the pieces as is if youre among family.)
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20
Add the green onions and simmer for another 3-4 minutes.
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21
Serve over rice with a pinch or two of file at the table.
