Cooked chicken, andouille sausage, onions, jalapeno, parsley, Cajun spices, scallions, celery, garlic, bell pepper, oil, flour, chicken stock, S&P, cayenne and bay.
Begin by browning sausage in a tablespoon of oil. Remove sausage to drain, reserving rendered fat.
Brown chicken in reserved fat with dry herbs and spices. Remove chicken to drain, reserving fat.
Add enough butter to approximately double the amount of fat in the ban and allow to brown slightly. Add flour in batches, cooking and stirring continuously until thickened, about 10 minutes. Continue stirring and cooking until the roux has the color of chocolate, about 20 mintes.
Add the vegetables (except scallions and parsley) to the roux and cook 5 minutes.
Add chicken stock and the reserved chicken and sausage. Simmer uncovered over medium-low heat for 1 1/2 hours. Adjust seasoning.
Put a mound of cooked rice in a soup bowl and top with scallions and parsley. Ladle hot gumbo over the top and serve with lots of hot sauce.
Rating ♦ ♦ ♦ ♦ +