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1
Place the Chicken, water, onion, celery, carrot, parsley, bay leaves and salt and pepper into a large stock pot. Bring almost to a boil. Cover and turn the temperature very low. Allow to cook, skimming off the froth occasionally, for about an hour.
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2
Cool the broth slightly and then strain - pressing out as much water from the meat as possible. Remove the chicken meat and reserve for later. Set the broth aside for later. Discard all of the remaining solids. These steps can be done early in the day or the day ahead.
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3
Make a roux: Melt the 5 tablespoons of butter in a very large soup pot over medium low heat. Stir in the flour and continue stirring until the roux is a deep coppery color - this takes up to 15 minutes. If you burn it, throw it away and begin again. The scorched taste will ruin your gumbo.
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4
Add the onion to the roux. Cook 2-3 minutes until soft, stirring almost constantly.
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5
Add the green pepper and celery. Cook 2-3 minutes, stirring almost constantly.
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6
Add the okra and parsley. Cook 3 - 5 minutes, stirring frequently. If it sticks to the pan too much, toss in 1/4 of water.
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7
Add the tomatoes, garlic, salt and pepper, and bay leaves.
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8
Add the reserved chicken broth back to the pot. Bring to a boil, stirring frequently. Lower the temperature and simmer for 1 1/2 hours.
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9
At this point I let the gumbo cool down and then set the whole thing in the fridge at least over night.
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10
Return the soup to the stove top. Add in the reserved chicken and the shrimp. Heat through and serve over rice.
