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1
Make the roux: Heat 2 cups vegetable oil in a large Dutch oven over medium-high heat until hot, about 5 minutes.
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2
Reduce the heat to medium, then whisk in the flour in 2 additions until the mixture is the consistency of cake batter.
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3
Continue cooking, whisking constantly, until the roux is dark brown, about 20 minutes.
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4
Remove from the heat, then stir in half each of the onion and bell peppers.
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5
Set aside until ready to use.
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6
Combine the whole chicken, 10 cups water, the red pepper flakes, 1 tablespoon salt and 1 teaspoon pepper in a large pot.
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7
Bring to a boil and cook 1 hour.
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8
Strain the broth, then return to the pot and set aside.
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9
Remove the chicken skin and bones, then cut the meat into bite-size pieces.
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10
Heat the remaining 2 tablespoons vegetable oil in a medium skillet over medium heat.
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11
Add the chicken sausage and cook, turning, until cooked through, 6 to 8 minutes.
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12
Let cool slightly, then slice.
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13
Add 16 cups water to the pot with the broth and bring to a boil.
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14
Add the roux; cook over medium-high heat, stirring, until it dissolves, about 5 minutes.
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15
Stir in the remaining onion and bell peppers.
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16
Return to a boil, then reduce the heat to medium, cover and cook, 1 hour.
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17
Add the andouille sausage and raw chicken breasts, reduce the heat to medium low and cook, covered, 30 more minutes.
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18
Add the smoked turkey, sliced chicken sausage, cooked chicken pieces and scallions and simmer, covered, 30 minutes.
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19
Skim the fat off the surface, then stir in the Cajun seasoning.
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20
Serve over rice.
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21
Photograph by Yunhee Kim
