- 20 lbs of whole chickens
- 10 lbs of sausage, sliced
- 9 quarts of chicken broth
- 8 yellow onions, chopped
- 2 bunches of fresh parsley
- 5 cans of chopped tomatoes
- 8 green peppers, finely chopped
- 4 cups of chopped celery
- 3 jars of prepared roux (flour and fat cooked together and used as a thickening)
- salt, pepper, thyme, parsley, cayenne to taste
- hot boiled rice
In a large pot, boil the chicken for twenty minutes. Remove the chicken and strain the broth. Once the chicken cools, remove the skins and de-bone it. In the empty stew pot, sauté the chopped parsley, onion, green pepper, and celery until soft.
Now, in a saucepan, mix the roux adding your chicken broth according to the directions. When well-blended, add to the large stew pot with the other ingredients. Put in salt, pepper, thyme and cayenne. Bring to a boil and simmer for 2 hours, adding more strained stock if needed for consistency. Adjust seasonings. When it has simmered for at least two hours and the flavors have begun to blend, add the de-boned chicken and sliced sausage and cook for 15 more minutes.
Serve with fresh boiled rice in soup bowls.
Garnish with Tabasco, fresh green onion, crackers and gumbo file'
Serves 40-60
Email: Michelle Reynolds
