Chicken-Andouille Gumbo

Every time you dip into a bowl of gumbo you sample a different chapter of a story. No two pots of the thick, savory stew taste identical, even when the same recipe is used.
Each batch reflects the personal interpretation of the cook. Some use okra or filé to thicken the soup; in my house large portions of both go into the pot. I add okra in the beginning and filé just before serving.
Plan ahead. Gumbo demands time to chop, stir, and taste. But once you've made it, you've got enough for a crowd. Provide rice, French bread, and a robust red wine, beer, or iced tea.
Chicken-Andouille Gumbo is easy enough for a beginner, yet elegant enough for a culinary artist.

Ingredients

• 1½ gallons water
• 1 (4-pound) chicken, cut up
• 5 bay leaves
• 5 parsley sprigs
• 3 whole garlic cloves
• 1 pound andouille or smoked sausage, diced
• 2 medium onions, chopped
• 1 large green bell pepper, chopped
• 1 large celery rib, chopped
• 3 tablespoons minced garlic
• 4 chicken bouillon cubes
• 1¼ cups vegetable oil
• 1½ cups all-purpose flour
• 1 tablespoon salt
• 1 teaspoon ground red pepper
• 1 teaspoon ground black pepper
• 1 bunch green onions, chopped
• ½ cup chopped fresh parsley
• ½ teaspoon filé powder
• Hot cooked rice

Directions

1. Bring first 5 ingredients to a boil in a large stockpot; cover, reduce heat, and simmer 1 hour, Remove chicken, reserving broth. Skin, chicken, reserving broth. Skin, bone, and coarsely chop chicken; set aside. Pour broth through a wire-mesh strainer into a large bowl, discarding solids. Measure 1 gallon broth, and return to stock-pot. Add sausage and next 5 in-gredients; simmer, stirring occa-sionally, 1 hour.
2. * Heat oil in a heavy skillet over medium heat; gradually whisk in flour, and cook, whisking constant-ly, until flour is a dark caramel color (about 20 minutes). Stir into sausage mixture, and simmer, stirring occasionally, 1 hour. Stir in chicken, salt, and red and black pepper; simmer, stirring occasion-ally, 45 minutes. Skim off fat.
3. * Stir in green onions and parsley; simmer, stirring occasionally, 10 minutes. Remove from heat, and stir in filé powder. Serve over hot cooked rice with hot sauce, if desired.
4. *RULES OF THE ROUX*
5. At the heart of every gumbo is a dark, silky roux. You'll need flour, oil, and patience. It will take from 20 to 40 minutes, depending on your pot, oil, and temperature. Don't try to rush it-if it burns, simply throw it out and start again. It isn't worth saving.
6. Start stirring.
7. When it is a golden color, it means you're halfway there.
8. Not yet-let it get a little darker.
9. Don't leave it for even a second.
10. Now it's ready. The smooth, dark mahogany mixture imparts a smoky, nutty flavor.