Straight from my mom’s kitchen in St. Charles Parish, Louisiana! Chicken, sausage, and okra gumbo that warms the soul.
1 (3 pound) whole chicken
1 (10 ounce) package frozen chopped onions
1 (10 ounce) package frozen green bell peppers
½ cup all-purpose flour
½ cup vegetable oil
5 stalks celery, finely chopped
1 tablespoon Cajun seasoning (such as Tony Chachere’s), or to taste
2 whole bay leaves
1 pound fully-cooked smoked beef sausage (such as Hillshire Farm®), sliced
1 (28 ounce) can diced tomatoes
salt and black pepper to taste
1 (10 ounce) package frozen sliced okra
Fill a huge pot somewhat with delicately salted water, and spot the chicken in the pot. Heat to the point of boiling, decrease the warmth to a stew, and cook the chicken until the meat is not, at this point pink and the juices run clear, around 60 minutes. Eliminate the chicken from the stock, and air out the body to permit the chicken to cool. Hold the chicken stock. After the chicken has cooled enough to deal with, pick the meat from the bones, and put in a safe spot.
While the chicken is stewing, make a roux by whisking together the flour and vegetable oil in an enormous, weighty pan over medium-low warmth. Cook and mix the combination, observing continually to abstain from consuming, until the roux is a rich chocolate earthy colored tone, 20 to 30 minutes.
As soon as the roux has reached the desired color, stir in the onions, bell peppers, celery, Cajun seasoning, and bay leaves, and simmer, stirring occasionally, until the vegetables are tender, about 45 minutes. Pour in the reserved chicken broth, diced tomatoes, and beef sausage, and simmer, stirring occasionally, until the mixture has thickened, about 1 hour.
Blend in the held chicken meat and okra, take back to a stew, and cook, mixing periodically, until the okra is delicate and the flavors have mixed, 30 to 40 minutes.