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1
-skin and de-bone the chicken, fill lg pot with skin and bones and enough water to cover.
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2
-slow boil for about an hour.
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3
-remove skin and bones, save water and put on back burner on low fire.
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4
-saute sausages, until you render out most of the fat, then remove and place in pot.
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5
-season deboned chicken and dredge in flour and saute them in sausage oil until brown.
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6
- now add water to sausage, enough to cover boil 30 minutes.
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7
-now pick meat from cooled chicken bones, combine all chicken meat, set aside.
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8
- now put bones in water on low fire and simmer with bay leaves, chopped carrot, onion and celery until a rich broth is brewed about 3-4 hours add water as needed.
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9
Strain when complete.
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10
-saute mushrooms in sausage drippings till soft, remove set aside.
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11
-add peanut oil to drippings, heat til almost smoking add flour to make roux.
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12
- whisk well and cook until dark brown.
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13
- now add diced and minced vegetables( onion, celery, garlic, bell pepper) to cool.
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14
- Now strain and de-fat both stocks.
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15
- Add all chicken stock and about 2 cups of the sausage stock.
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16
- Bring to boil, and stir a little roux at a time to thicken it.
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17
- Not too much, enough to have body but not too thick.
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18
- Now add mushrooms, chicken, sausages and simmer
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19
- Salt and pepper as needed.
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20
- Now cover and cook 45 minutes more.
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21
- Add chopped Okra (thawed) cook 15 minute more.
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22
- Now serve over rice and crusty French bread!
