Ingredients:
Stock:
-1 small, whole chicken
-2 stalks celery, quartered
-2 carrots, quartered
-1 medium onion, quartered
-1 bell pepper, quartered
-handful of garlic cloves, halved
-10 to 12 cups of chicken broth
-2 tablespoons Tony Chachere's Creole Seasoning
-2 to 3 bay leaves
Roux:
-1 stick of butter (half cup)
-1/2 cup of flour
Finishing:
-shredded chicken from the stock
-1 14oz kielbasa (regular or turkey) cut into bit-size pieces
-2 stalks celery, diced
-2 carrots, diced
-2 bell peppers, diced
-1 teaspoon or so of Tony Chachere's Creole Seasoning
-1 teaspoon or so of gumbo file powder
Directions:
Stock:
Place the stock ingredients in a stock pot making sure the chicken is fully submerged.
Bring to a boil and simmer 2-3 hours until chicken is fully cooked, then keep heating
on low for another 2-3 hours. Remove from heat. Strain the stock, remove the chicken
and set aside to cool. Put strained stock back into the stock pot. Discard vegetables.
Roux:
Melt butter in a small saucepan over medium-high heat. Stir in flour, and continue
stiring until it becomes a nice mahogany brown color. It usually takes 20-30 minutes.
Don't stop stirring or it will burn. Remove from heat and allow to cool.
Finishing:
Seperate chicken meat from skin and bones; shred chicken. Add chicken, sausage, vegetables,
Creole seasoning, and gumbo file powder. Stir in roux. Simmer for an hour or so.
Serve over white rice, enjoy!