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1
Heat up the oil in a heavy-bottomed soup kettle over medium-high heat til hot but not smoking.
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2
Add the chicken in batches so youre not crowding the pieces.
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3
Cook, turning pieces often, til theyre lightly browned, 4 to 5 minutes.
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4
As the pieces get done, toss them into a bowl.
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5
Add the sausage slices to the same pot and cook long enough to render out the fat.
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6
Pluck the sausage out of the pot and drain on paper towels.
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7
Pour off all but 1/4 cup of fat from the pot.
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8
Swish the pot with 1/4 cup of the broth, scraping in all the tasty bits.
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9
Put the pot back on the stove and throw in the onions, celery, green peppers, and jalapenos, seasoning them with a pinch of salt and pepper.
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10
Cook til soft over medium-high and then add the garlic and cook for 1 minute more.
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11
Add the Brown Roux and give everything a good stir.
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12
Whisk in the remaining 5 cups of broth.
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13
Dump in the chicken along with any accumulated juices (no sausage yet), and throw in the bay leaves.
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14
Cover the pan and bring the contents to a boil.
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15
Turn down the heat to a simmer and cook for about 1 hour.
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16
Every now and then, skim the oil that comes to the surface and give the gumbo a stir.
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17
Once the gumbo gets a nice velvety look, toss the sausage back in and season with thyme and a generous amount of Tabasco.
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18
Pull out the bay leaves, check the seasonings, and sprinkle with parsley.
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19
Spoon some Perfect Rice into a bunch of bowls.
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20
Ladle the gumbo over it and bring it to the table.
