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1
Using a sharp boning knife cut the stewing hen into 8-10 serving pieces.
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2
Remove as much of the fat from the chicken as possible.
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3
Cut andouille into 1/2-inch slices and set aside.
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4
In a 2-gallon stockpot, heat oil over medium-high heat.
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5
Whisk in flour, stirring constantly until golden brown roux is achieved. Do not scorch. Should black specks appear, discard and begin again.
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6
Add onions, celery, bell pepper and garlic. Saute 3-5 minutes or until vegetables are wilted.
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7
Blend in chicken and andouille. Saute approximately 15 minutes.
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8
Add chicken stock, one ladle at a time, stirring constantly until all is incorporated.
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9
Bring to a rolling boil, reduce to simmer and cook approximately 1 hour.
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10
Skim any fat or oil that rises to the top of the pot.
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11
Add green onions, bay leaf, thyme and basil.
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12
Season to taste using salt, pepper and hot sauce.
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13
Cook an additional 30 minutes or longer if necessary, until chicken is tender and falling apart.
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14
Add parsley and adjust seasonings if necessary.
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15
Serve over hot, steamed white rice.
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16
NOTE: You may wish to boil the chicken 1-2 hours prior to beginning the gumbo to tenderize the meat. Reserve this stock, bone the chicken and use the meat and stock in the gumbo.
