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1.
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One day ahead: put chicken in large pot, add water to cover, poach over low-medium heat (simmer) for 2 hours; reserve broth.
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2.
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Cool chicken; remove from pot and shred chicken meat by hand, removing all bones and cartilage (skin may be included or discarded according to taste).
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3.
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Thinly slice sausage.
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4.
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Melt butter in large stew pot, add flour, cook over medium-high heat stirring constantly until dark brown (this is a roux, the base for gumbo and many sauces).
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5.
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Add all the chopped (bite-sized) vegetables to the pan and continue cooking at medium heat, stirring regularly, until softened (about 5-7 minutes).
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6.
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Add cajun spices and garlic and stir briefly, then add reserved chicken stock, about 64 ounzes.
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NOTE: Canned stock may be substituted, as well as any boneless cooked chicken meat, at least 2 pounds, even leftovers - but prepping your own ahead is easy enough!)
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7.
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Bring to a boil; add chicken meat and sausage, turn heat to low and simmer for at least 2 hours, up to 4-5 hours, it just gets better the longer it simmers.
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8.
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Steam 8 servings of rice about 30 minutes before serving.
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9.
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Serve in large bowls, place 1/2 cup or so of rice (i.e., one serving) in bottom of each bowl first, then ladle Gumbo generously on top.
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Serve with French Bread.
