Cooking Instructions:
1.
In a large pot, combine whole chicken leg quarters, water, quartered onion, Old Bay, 2 bay leaves
and 1 whole clove garlic. Cover and bring to a low boil. Simmer stock until chicken is falling off the
bone. Remove the chicken and set aside. Discard the onion, bay leaves, and garlic, reserving the
liquid.
2.
Inaheavysaucepan,heat1Tbspoftheoilonmediumhighheatandbrowntheandouilleuntil
itiscookedthrough.Set aside sausage forlater.
3.
Inthesamesaucepan,addandheatremainingoil.Slowlyaddflour1-2Tbspatatime,stirring
continuously.Continue cookingandstirringtherouxuntilitisadarkbrown(itshouldlooklike
melteddarkchocolate).Becarefultonottogetthe oil too hot or the flour will burn and you’ll
haveto start over.
4.
Once roux has reached the correct color,add diced onion, celery, greenpepper,and minced garlic.
Cook until vegetables are very tender.Do not cover.
5.
Slowly add 1 quart of chicken broth and bring to a low boil, stirring constantly.
6.
Transferrouxmixturetoasouppotandbringtolowboil.Donotcover,therouxwillsettleonthebottom
ofthepotandburn.
7.
Add remaining chicken broth,bay leaves,and thyme.Simmer for30 minutes.
8.
While gumbo is simmering,debone and shred chicken and slice the andouille.
9.
Addchicken and andouille to gumbo and returnto a simmer.Simmer for30-45 minutes.
10.
Stir in frozen okra and parsley and bring to a rolling boil.
11.
Optional:
Crackoneeggintoateacupandquicklypourintotheboilinggumbo.Repeatwiththe
othereggsbeingcareful nottoclusterthemtooclosely.Afteralltheeggshaverisenback to
thesurface,reduceheatandsimmer.
12.
Correct seasoning with salt and pepper (red,white and/or black) if necessary.
13.
Serve overrice with potatosalad.
1.
在一个大锅里，将整只鸡腿、水、四分之一的洋葱、老海湾、两片月桂叶和一整瓣大蒜混合。
盖上锅盖，小火煮沸。炖汤直到鸡肉从骨头上脱落。取出鸡肉，放在一边。将洋葱、月桂叶和大
蒜拿出，保留液体。
2.
在一个厚厚的平底锅中，用中高火加热
1
汤匙油，将香肠煎至熟透。将香肠放在一边备用。
3.
在同一锅中，加入并加热剩余的油。缓慢地加入面粉，每次
1-2
汤匙，不断搅拌。继续煮并搅拌
面粉，直到它变成深褐色（它应该看起来像融化的黑巧克力）。注意不要让油太热，否则面粉会
烧焦，那样你不得不重新开始。
4.
一旦面团达到正确的颜色，加入洋葱丁、芹菜丁、青椒丁和大蒜碎。煮至蔬菜非常柔软。不要
加盖。
5.
慢慢加入
1
夸脱的鸡汤，并将其煮至低沸，不断搅拌。
6.
将面粉混合物倒入到一个汤锅中，并将其煮至低沸。不要盖上盖子，否则面粉会在锅底沉淀并
烧焦。
7.
加入剩余的鸡汤，月桂叶，和百里香。炖煮
30
分钟。
8.
在炖煮浓汤的同时，将鸡肉去骨，切成丝，并将香肠切片。
9.
将鸡肉和香肠加入秋葵汤中，重新炖煮。炖煮
30-45
分钟。
10.
在冷冻秋葵和欧芹中搅拌，并将其煮沸。
