43 GR vegetable oil
63 GR all purpose flour
5-7 LB baking hen (cut into pieces with skin removed)
½-1 LB andouille (or any smoked) sausage (sliced)
½ LB tasso (cut into small pieces) (optional)
1 LG onion (chopped)
6-8 cloves garlic (minced)
½ C celery (chopped fine)
1 MED bell pepper (chopped)
½ C (one bunch) green onions (chopped)
2-3 QT chicken stock
2 bay leaves
2 TBS dry parsley
Salt/pepper to taste
Dash cayenne (optional)
In a heavy 4-6 QT pot brown chicken parts in 2 TBS oil (or no oil if using a non-stick pot), set aside. Brown the sausage and tasso, set aside. Remove any remaining liquid from the pot and make a roux from oil and flour, stirring constantly until sufficiently browned. Add all of the vegetables to the roux and sauté until onion is clear and soft. Add salt (start with 1 TSP and increase to taste as it cooks) and pepper. Add chicken, sausage, tasso, bay leaves, parsley. Add chicken stock (2 QT to start) gradually as gumbo cooks to keep proper consistency. Cook for 2-3 hours until chicken is fork tender.