This is better 2nd day, freezes well and left over T-giving turkey can be used in stead of chicken; however, still follow the instructions as if using a raw chicken. Trust me.
1 whole chicken (2-3 lbs)
1 lb andouille sausage sliced
2 bell peppers seeded and diced
2 large onions diced
2 jalapenos seeded and diced
6 stalks celery (3 left whole and 3 diced)
4 cloves garlic minced
1/4 lb okra sliced
3 carrots peeled and broken in 1/2
3 T paprika
3 T garlic powder
3 T onion powder
3 T red pepper (or to taste)
3 T parsley chopped
3 green onions thin sliced
2 bay leaves
salt/pepper to taste
In large stock pot, whole chicken, the carrots, 1/2 cup onion, the whole celery and bay leaves. Add enough water to cover bring to boil and reduce to simmer*. Cook for 45 minutes Remove chicken and set aside to cool. Strain liquid to remove debris, celery, onions, celery and bay leaves and discard. Allow stock to cool and skim fat.
Remove skin and bones and discard the bones/skin and return meat to stock, add sausage, peppers seasonings, diced celery, onion, bell peppers, jalapenos, garlic and dry seasonings. Bring to simmer and skim fat. Allow simmer for 20 minutes. Add cooled roux and bring back up to boil stirring to dissolve roux. Add okra. Serve over rice and garnish with green onions and parsley.
* while the chicken is simmering, make the roux. Equal parts flour and fat (1/2 cup each), whisk to blend and over low heat, cook (stirring often) until mixture is the color of a dirty penny. I generally do this in a 350 oven and don’t have to stir it very often. Allow to cool.
Chef En Fuego 