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1
*Removeas much fat from the chicken as possible; cut smoked sausage or andouille into half inch slices and set aside.
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2
In a two gallon stock pot, heat oil over medium heat; sprinkle in flour and whisk constantly until a golden brown roux is achieved; DO NOT scorch; if black specks appear, discard it and start again.
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3
Add onions, celery, bell pepper and garlic; saute 3-5 minutes or until vegetables are wilted; add chicken and sausage, blending well into vegetable mixture; saute approximately fifteen minutes.
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4
Add chicken stock, one ladle at a time, stirring constantly until all is incorporated; bring to a rolling boil, reduce to simmer and cook approximately one hour, stirring occasionally and skimming any fat or oil that rises to the top of the pot.
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5
Add mushrooms, green onions, bay leaf, thyme and basil; season to taste with salt, pepper and Tabasco.
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6
Cook an additional one to two hours if necessary, until chicken is tender and falling apart; add parsley and shrimp; cook for an additional 10-15 minutes, or until shrimp is hot; adjust seasonings and serve over hot steamed white rice.
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7
Pass additional Tabasco at the table, to taste.
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8
*Youmay want to boil the chicken a couple of hours before beginning the gumbo.
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9
Reserve the stock, debone the chicken and use the meat and the stock in the gumbo.
