-
1
Position a rack in the middle of the oven and preheat the oven to 350 degrees F.
-
2
In a heavy bottomed pot or Dutch oven, heat 1 cup peanut oil over moderately-high heat until hot but not smoking.
-
3
Slowly whisk in the flour until fully incorporated, making a roux.
-
4
Cover the pot, place in the oven and cook for 2 hours, whisking every 15 minutes.
-
5
In a large stockpot, add the whole chicken, chicken wings, 3 chopped onions and a handful of black peppercorns.
-
6
Add enough water to cover the chicken by 4 inches and bring to a boil.
-
7
Turn down the heat and let simmer until the whole chicken is cooked, about 2 hours.
-
8
Pull the whole chicken out, leaving the wings in to simmer for another hour.
-
9
When the whole chicken is cool enough to handle, pull the meat and set aside.
-
10
Strain the stock, discarding all solids, including the wings.
-
11
You should have between 6 and 8 cups stock.
-
12
In a large pot, heat the remaining 2 tablespoons oil over moderately-high heat.
-
13
Add the sausage and cook until golden brown, about 6 minutes, turning once.
-
14
Remove the sausage and turn the heat down to moderate.
-
15
Add the remaining 2 chopped onions and cook until softened, about 8 minutes.
-
16
Whisk in the roux, slowly add the stock and simmer about 30 minutes.
-
17
Add the reserved chicken and sausage and cook about 20 minutes.
-
18
Season with salt and pepper.
-
19
Serve over rice.
-
20
What Makes This Recipe Really Sing: Ask any New Orleanian and they will tell you gumbo is all about the roux.
-
21
I have given you the secret to a perfect yet easy version.
-
22
Also, organic chicken is a must here.
-
23
It has much more flavor then most mass produced brands found in grocery stores.
-
24
BYOC: Okra is a traditional ingredient in gumbo, so if it is in season, chop into 1/3-inch pieces and add when you add the reserved chicken.
-
25
Sometimes I add chopped kale just to make sure I am getting my veggies in.
