-
1
Place whole chicken in a large stockpot.
-
2
Fill with 8 cups of water, or enough to cover the chicken.
-
3
Place butter and chicken bouillon in the stockpot.
-
4
Peel one onion and chop in large chunks; place in stockpot.
-
5
Place pot on stove and simmer over medium heat for about 1-2 hours or until chicken is done.
-
6
Remove pot from stove.
-
7
Reserving stock, remove the chicken from the pot and place it on a cutting board to cool.
-
8
Once chicken has cooled, debone and discard bones.
-
9
Chop finely remaining onion, bell pepper and celery and set aside.
-
10
In a large stockpot, heat canola oil.
-
11
Slowly add flour, a tablespoon at a time, stirring slowly and constantly with a whisk for about 20 minutes.
-
12
This is your roux and it should cook until it becomes chocolate brown in color.
-
13
Be sure not to let the roux burn. If you see black specks in your roux you should throw it out and start over.
-
14
Add onion, bell pepper and celery to the roux; stirring for about 3-4 minutes until they become soft.
-
15
Stir in 6 cups of chicken stock (which you reserved from cooking the chicken).
-
16
Slice the smoked sausage and add it to the stockpot.
-
17
Season the gumbo with the Tabasco, cayenne, salt, pepper, bay leaves, and parsley.
-
18
Cover, and reduce heat to low and allow to cook for about 15 minutes.
-
19
Add the chicken meat and cook for another 5-10 minutes or until chicken is heated through.
-
20
Serve in bowls and top each bowl with white rice.
-
21
Additional dried parsley can be sprinkled on top for garnish.
