Gumbo

Ingredients

1 (6 lb)roasting chicken or 2 ( 3-lb) chickens.
8 cupwater
2 mediumyellow onions, quartered
2 stalkscelery, each cut into 6 pieces
2bay leaves
1 tbspplus 1 1/2 tsp salt
1 1/2 tspcayenne pepper
1 1/2 cupvegetable oil
1 1/2 cupbleached all-purpose flour
2 cupchopped yellow onions
1 cupchopped green bell pepper
1 cupchopped celery
1/2 lbandouille or other smoked sausage, finely chopped, plus 1 lb smoked sausage, cut crosswise into 1/4- inch- thick slices
2 tbspchopped green onion or scallion ( green parts only)
2 tbspchopped fresh parsley leaves
cooked rice ( optional)

1

In a large heavy pot combine chicken water onions celery pieces bay leaves 1 tablespoon salt and 1 teaspoon cayenne bring to a boil over high heat the reduced to medium and cook partially covered until chicken is tender about 2 hours remove chicken strained and reserve broth
2

In a large, heavy pot or Dutch oven over medium heat, combine oil and flour. Stirring slowly and constantly, cook over medium heat to make a dark brown roux, the color of chocolate, 20 to 25 minutes. Add chopped onion, bell pepper, celery, and sausage. Cook, stirring, until vegetables are very soft, 8 to 10 minutes. Add reserved broth and stir until roux mixture and broth are well combined. Bring to a boil, then reduce heat to medium- low and cook, uncovered and stirring occasionally, for 1 1/2 hours.
3

Meanwhile, remove skin from chicken and meat from bones, discarding skin and bones. Coarsely chop chicken. Add chicken and sliced sausage to gumbo. Cook for 15 minutes. Remove from heat and let sit for 5 minutes before skimming off fat. Season with remaining salt and pepper. Stir in green onion and parsley. Top with rice if desired