MARDI GRAS CHICKEN AND SAUSAGE GUMBO

Steps:

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