1pre chop your onions, bellpepper,celery and parsley.
2In a gumbo pot, or a dutch oven, place chicken and some garlic and cajun seasoning sprinkle medium can add some chicken bouillon too, Add enough water to cover Chicken and boil away till chicken is done and remove from water and cool, then debone chicken.(save the water for the roux)
3while chicken is boiling grab a cast iron skillet (works best for browning) and use a wooden spoon for this. blend flour and oil on medium heat and stir continuously till copper color or a dark penny. (be careful not to let burn, it will ruin then you have to start all over)
4once roux is done, add the veggies and allow to cook in the roux make sure its only for a minute or so and turn burner off remove from the hot burner, dont want roux to burn, veggies will finish in the gumbo. slowly add spoonfuls of roux to the chicken water stirring well to mix each time then add the deboned chicken and sausage let simmer for hours. may want to add a little more of the seasoning and some salt.
5i usually start this very early in the day being gumbo is sooo much better the next day after all the flavors have had a day to mingle.. gumbo is always better the next day! some people make it a day ahead of time and eat the next day!
6some people enjoy adding okra to it also, but some don't like it cause it gets slimey. and can also add a can of stewed tomatoes if adding okra!
7Serve over rice! nice big gumbo bowls for this one with a scoop of mustard potato salad in the side of your bowl. a scoop of rice, gumbo and a touch of potato salad is how these cajuns eat it..oh so yummy especially in the Fall!