Queen Ida's Chicken and Sausage Gumbo
48 oz Chicken broth 6 1/2 c Water (see note) 3 1/2 Chicken * Stalks of 1 bunch parsley, -chopped 1/4 md Yellow onion 1 tb Salt, or to taste 1 tb Cayenne 1 1/2 ts Black pepper Oil 1...
Ingredients
- 48ozchicken broth
- 61/2 c water (see note)
- 31/2 chicken *
- 1tb salt, or to taste
- 1tb cayenne
- 11/2 ts black pepper
- 3/4c chopped green onions
- 1/2c chopped celery
Directions
- 1
48 oz Chicken broth 6 1/2 c Water (see note) 3 1/2 Chicken * Stalks of 1 bunch parsley, -chopped 1/4 md Yellow onion 1 tb Salt, or to taste
- 2
If using small frier pieces that cook quickly, use 1 1/4 cup roux
- 3
if using a larger or tougher chicken, use just 1 cup
- 4
For the richest flavor, start the stock cooking first, and let it simmer while you measure and cut up the other ingredients
- 5
Bring chicken broth and the water to a boil in a large stockpot
- 6
Add the neck and back (and wingtips, heart, gizzard and feet, if desired), the parsley stalks and the yellow onion
- 7
Return to a boil
- 8
skim, reduce heat, and simmer while preparing other ingredients