3 lb chicken
1 teaspoon butter
1 onion - unpeeled and
1 large onion peeled and finely
1 carrot -- quartered
1 rib celery -- quartered
1 rib celery -- finely
1 sprig parsely
1 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper -- freshly
1/8 teaspoon white pepper -- finely
1/2 cup corn oil
1 green bell pepper -- finely choped
1 lb pork sausage - smoked,sliced
1 louisiana hot sauce
1 scallion greens -- chopped
1 parsley -- chopped
1. Cut the chicken into 8 pieces; Reserve the backbone, Wing tips, neck and gizzards. In a large heavy saucepan, melt the butter over moderately high heat. Add the reserved chicken parts and the quartered onion, carrot and quartered celery. Cook, stirring until browned, about 5 minutes. Add the parsley sprig and 6 cups of water. Bring to a boil, reduce the heat to moderate and simmer for 1 hour; strain.
2. In a large plastic bag, combine 1/2 cup of the flour with the salt, cayenne and black and white pepper. Add the chicken pieces, a few at a time, and shake until well coated. Remove the chicken and reserve any remaining seasoned flour.
3. In a large heavy skillet, heat 2 tablespoons of the oil, add the chicken pieces and cook over high heat, turning once, until browned, 4 to 5 minutes per side. Remove the chicken and set aside.
4. Add the remaining 6 tablespoons oil to the skillet and whisk to scrape up any browned bits from the bottom of the pan. When the oil begins to smoke, gradually whisk in the remaining 1/2 cup flour plus the reserved seasoned flour. Reduce the heat to moderate and whisk until the roux becomes a dark red-brown, 3 to 4 minutes. Remove the skillet from the heat and stir in half of the chopped onion, celery and green pepper; stir until the roux stops browning and cools slightly, 3 to 5 minutes.
5. In a large casserole, combine the stock and enough water to equal 8 cups. Add the remaining chopped onion, celery and green pepper and bring to a boil over high heat. Stir in the roux. 1 spoonful at the time. Reduce the heat to moderate and simmer for 45 minutes.
6. Add the chicken and the sliced sausage and cook until the chicken is very tender, about 45 minutes longer. (If the gumbo thickens too much, add a little water.) Remove from the heat; let stand for 20 minutes.
7. Skim off all of the fat that rises to the surface and season the gumbo with salt, pepper and hot sauce to taste. Sprinkle the scallion greens and chopped parsley over the gumbo. Serve with rice.
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