Note: This is my moms recipe and I’m putting it the way she taught me.
But I now do something different. I buy a whole chicken and de-bone the breast and thighs. I put the wings and drumsticks in as they are (too hard to de-bone these) and then I cut up the de-boned meat to use in the gumbo. I then take the bones and put them in a pot along with carrots, onions, green peppers, garlic and celery and slow boil it to make my stock for the gumbo and use this instead of water. I do not add any seasonings in this broth.
Remember, you can add any kind of sausage you want for a variation to this gumbo recipe. I love to put smoked sausage and fresh chicken and pork sausage in mine.
1 chicken, cut up
½ cup vegetable oil
½ cup flour
1 cup onions, chopped
½ cup green pepper, chopped
3-4 cloves garlic
6 cups warm water
Salt, black and red pepper, to taste
Cut up fryer. Season and set aside in refrigerator.
Make a roux with the oil and flour. Check for the recipe in this book. Put the roux into a cup and set aside. In a large pot, sauté onions and green pepper in a small amount of vegetable oil.
Stir 6 cups warm water into the onion mixture. Add the roux and garlic. Boil slowly for about 1 hour.
Add chicken pieces and continue boiling for 2 minutes. Turn on low and simmer for 1 ½ hours. Season to taste.
Serve with a piece of chicken, 1 cup of gravy and ½ cup of rice.
Warming up the gumbo brings out the pepper. So watch the amount you use.