Braden Family Cookbook
Combine the broth
ingredients in a large stock pot, cover with water, and bring to a boil.
Reduce heat and simmer for about an hour, or until chicken is tender.
Remove the chicken from the stock, leaving the stock to simmer. When the meat is cool enough to handle, remove meat from
bones, cut meat into bite-size pieces and set aside.
Return all skin and bones to the stock and simmer an additional hour.
Strain stock and add enough chicken broth to make 3 ˝ quarts of
liquid. Set aside.
To make a roux: In a
5-quart heavy iron pot, heat the oil, stir in the flour. Cook over medium to high heat at least 30 minutes, stirring
constantly until a dark brown roux is formed.
Add the chopped celery, onions, and green pepper.
When the vegetables release some water, add the garlic.
Cook over medium heat, and gradually stir in the reserved hot stock.
Bring the mixture to a boil, then reduce the heat and simmer 20
minutes. While preparing the
roux, in another skillet or microwave, cook the sausage until browned.
Drain on paper towels, and set aside.
Add the chicken, sausage,
okra, salt, pepper and Tabasco to the mixture and simmer another 30 minutes.
Add the green onion, mushrooms, and parsley and simmer another 30
Serve Gumbo over hot cooked
rice. Add the gumbo filé to each
serving-- do not add it to the pot. This
makes about 10 large servings. Gumbo
gets better with each reheating, and does well in the microwave.