day before make chicken stock. i use this recipe, omitting the dill and the parsnips. instead of simmering the chickens for four hours though I take the chickens out and pick the meat off after 45 minutes or so (less if the chicken is cut up first). then put the bones back in the water to simmer for 3-5 hours. i use the meat for gumbo or chicken salad or whatever.
1 1/4 c vegetable oil
whisked together and baked in dutch oven at 350 for 2 1/2 hours, whisking every 45 minutes or so. color should be like milk chocolate.
once the roux is the color you want, transfer it to the stove and turn the heat on medium, whisking constantly. have your trinity already chopped and close by so you can add it immediately so your roux doesn't burn:
1 green bell pepper, small dice
2 stalks celery, small dice
1 med white onion, small dice
stir that constantly for 10 minutes or so until the trinity is brown and soft. then add:
5 cloves garlic, minced
1 tsp dried thyme leaves
1 1/2 tsp Tony Chachere
1 tsp salt, or to taste
1/2 tsp black pepper
2 bay leaves
whisking constantly for 3-4 minutes.
3 qts hot chicken stock, adding in a slow stream whisking constantly. add 2 cups of chopped frozen okra and bring to a boil, then reduce heat and simmer for an hour, removing fat and foam that rises to the top. then add
meat from one small roasting chicken, chopped
2 lbs shrimp, peeled and deveined
1 lb sausage, cut on the bias in 1 inch slices and browned,
simmer for 60 seconds or until shrimp are cooked.
gumbo is better the second day.