Gumbo

1/3 cup vegetable oil
1/3 cup flour
1 whole chicken
1 lg onion, peeled and quartered
1 cup diced celery
1 bay leaf
2 tbls coarse salt
1 /4 cup olive oil
1 cup diced green pepper
1 cup diced red onion
1 teas red pepper flakes
1/2 teas white pepper
1/2 teas black pepper3/4 teas gumbo file'
3/4 teas dried thyme
6 garlic cloves, finely minced
1/2 lb bacon, coarsely chopped
1 lb andouille sausage, cut into 1/4" slices
one 16-oz can tomato puree
1 lb shrimp, peeled and deveined
1 lb picked crabmeat (optional)



1. Place oil and flour in a saucepan over medium heat and whisk to combine. Cook, whisking constantly, until the mixture turns a dark caramel color. This is called a roux and it will take about 15 min to produce a smooth paste that will not only thicken your gumbo but lend a deep, rich color. Transfer the roux to a small bowl and let cool to room temp. When the roux is cooled, drain the excess oil.

2. Place the chicken, onion, and bay leaf in a large stockpot. Cover chicken with water, add the salt, and bring to a boil over med-high heat. Reduce the heat and simmer until the chicken is tender and the water is infused with flavor, about 60 minutes. Remove the chicken and let it cool. Strain the stock and reserve. (You'll need at least 4 1/2 cups.) When chicken is cool enough to handle, strip the meat from the bones and shred into bite-size pieces.

3. Wipe out the stockpot and return it to med-high heat. Warm the olive oil and add the green pepper, celery, and red onion. Cook, stirring occasionally, until the vegetables begin to soften and color lightly on the edges, 12 to 15 min. Combine the red, white, and black peppers, the file', and thyme together in a small bowl and sprinkle evenly over the vegetable mixture. Cook, stirring constantly, until the vegetables are well coated, about 8 min. When the spices are cooked, mix in the garlic and cook for another 5 min.

4. Heat the stock in a saucepan over med heat. Whisk 1/4 cup of the stock into the roux until it forms smooth paste. Add it to the stockpot along with the shredded chicken and the remaining stock, stirring well to combine. Bring the mixture to a boil, lower the heat, and simmer for 60 minutes, stirring occasionally.

5. While the gumbo is summering, cook the bacon in a heavy skillet until the fat is rendered and the bacon is crisp, 5 to 8 min. Add the andouille sausage and stir to coat with the bacon drippings. Reserve.

6. After the gumbo has simmered for 60 min, add the tomato puree and bacon and sausage mixture. Take 1 cup of the hot gumbo liquid out and deglaze the bacon pan. Add these pan juices to the gumbo and continue simmering until the gumbo is slightly thickened, about another 30 min.

7. Stir in shrimp and crabmeat (if using), cooking only until the shrimp are pick, about 10 minutes.

*I always serve this over rice.