This recipe utilizes an already cooked rotisserie chicken that is available in most super markets these days along with packaged low sodium chicken stock. Of course, you can make your own chicken stock by slowly simmering a whole chicken for two hours with onion, celery, salt and black pepper in enough water to just cover the chicken.
A Pre-Cooked Rotisserie Chicken
Six Cups Of Low Sodium Chicken Stock
A Cup Of Vegetable Oil
A Cup Of All Purpose Flour
A Cup Of Cubed Andouille Sausage
A Cup Of Diced Onion
½ Cup Of Diced Celery
A Cup Of Diced Bell Pepper
A Chopped Jalapeno Pepper
Two Minced Garlic Cloves
A Bay Leaf
A Teaspoon Of Red Cayenne Pepper (Or More If You Like Spicy Food)
Two Teaspoons Of Sea Salt
Pick all of the meat off of the cooked chicken and cut it into about inch length pieces discarding the skin and the bones. Set the chicken meat aside.
In a stockpot placed on medium heat, whisk together the flour and the vegetable oil to start making a roux. Cook the flour and the oil on medium heat while always stirring with a wooden spoon until the mixture takes on a dark chocolate brown color. This should take about 20-25 minutes. Do not stop stirring or the roux will burn quickly. Add the onion. Cook while stirring for three minutes. Add the andouille sausage, the celery, the garlic, the jalapeno pepper, the bell pepper, the bay leaf, the sea salt, and the cayenne pepper. Cook while stirring for three minutes. Add the chicken stock and increase the heat to medium high. When the mixture comes to a boil, the gumbo will be at its thickest, creamiest consistency. It should easily coat the back of your wooden spoon. Turn the heat down to low. Cover the pot and simmer the gumbo stirring occasionally for 45 minutes. Taste and add more sea salt and/or red cayenne pepper, if desired. Add the cooked chicken to the pot. Cook for an additional three minutes.
Turn off the heat and serve with white rice. Garnish with chopped parsley and chopped scallion.