Celery chopped
onion chopped
green bell pepper chopped
andouille sausage sliced into bite size pieces
4 quarter legs of chicken
5 jalapenos chopped
1 glove of garlic chopped
1 box and one can of swanson chicken broth
Seasonings
2 Tbl cayenne pepper
salt and pepper to taste
1 stick of butter which is 4oz
4oz of flour
3 Tbl gumbo file pronounced fee-lay
Fist step is to cook the chicken in the chick broth.
When cooked, pull the skin off the chicken and discard.
Strain your broth to remove debris. Add broth back into your pot. Using a fork, shred the chicken meat and add to the pot.
Combine the veggies and sausage in a sauce pan a saute. Then add to the pot. Add garlic and the remaining ingredients and spices. Except the butter and flour.
Next step is making a roux.
Using a hot pan melt the butter till it starts to smoke. Then add your flour and stir constantly until the roux is the color of a brown paper bag. Then add to your pot.
Let simmer for an hour and server over rice.
