Ingredients

• 3 C white onions, diced, plus one quartered
• 2 C bell pepper, diced
• 2 C celery, diced, plus one stalk
• 1 clove garlic, minced
• 3 C flower
• 1 C oil
• 1½ tsp Thyme
• 1 bay leaf
• 1 tsp Ground cloves
• 1½ tsp Cayenne pepper
• 1 tsp Basil
• 4 Tb Salt
• 1½ tsp Black pepper
• 3 –4 green onions, diced
• 1 lb andouille sausage
• 1 chicken, 2½-3 lb quartered
• 1½ gal water
• white or brown rice
• scallions, diced, or parsley, minced

Instructions

1. Quarter and cook chicken on low boil covered with 6 qt water in a heavy stockpot, adding one quartered white onion and one celery stalk, for 1 - 1½ hours.
2. Drain and cool chicken, preserving the stock.
3. Pick chicken clean, discarding skin and bones, and set meat aside.
4. Separately dice and cook andouille sausage in a skillet, drain completely, and set aside.
5. Finely dice all vegetables.
6. In a large skillet, heat margarine or oil over medium high heat, slowly whisking in the flour until fully absorbed.
7. Stir constantly to avoid scorching for about 30-40 minutes until roux achieves a nut-brown color, then add vegetables to roux and cook until limp.
8. Add roux and vegetables to heated chicken stock.
9. Roux mixture and stock should be approximately the same temperature to avoid over-boiling or separating.
10. Stir in herbs and spices (except salt and pepper), mixing well, and simmer for 30-40".
11. Add salt and pepper as recommended, or to taste, last.
12. Allow gumbo to cool slightly before adding diced chicken and andouille sausage.