Chicken Stock

• 1 whole chicken, skinned and cut into pieces
• 4 carrots, not skinned, cut into large pieces
• 2 onions, skinned, cut into large wedges
• 5 garlic cloves, whole, skinned
• 3 celery stalks, not clipped, cut into large sections
• 1 parsley stalk, cut into large sections including stems – don’t chop
• 1 cup white wine – Chardonnay or Sauvignon Blanca, Non alcoholic wine may be used
• Water, enough to cover all ingredients by at least 2 inches or more
• Salt and pepper to taste
• 4 bay leaves

Cut up chicken and remove skin. Save the neck and back to use in the stock. Add all ingredients to a large stockpot, and cover with water by at least 2-3 inches. Salt and pepper to taste.

Bring to a boil, and reduce heat to a low simmer. If you are using a Viking Range or Rangetop, set the burner to vari-low simmer, cover and let simmer over night. If you are using any other range or cooktop product, you may want to keep an eye on this broth. Because of Viking Range and Rangetop’s superior simmer qualities, you need not worry about scorching or sticking. The longer you simmer the broth, the more flavor you will obtain from the ingredients. Let cool, and strain all ingredients, set broth aside.

When the stock ingredients have cooled, pick out as much chicken meat as you can, and reserve for the gumbo. This broth can be frozen and used at a later date, or use it immediately in the gumbo.

Roux

• 1 cup vegetable oil
• 2 cups flour

In a large skillet (I prefer a larger black cast iron skillet) mix the oil and flour together to make a paste. Heat over medium heat stirring constantly. The mixture will start to change colors slowly. It is important to stir constantly so that you do not burn the roux. This process will take anywhere from 30 – 45 minutes.

When the mixture becomes a deep caramel color, you can proceed with the next step in the gumbo recipe. Microwave roux mix or any other quick mix may be utilized in order to save time, but I prefer the true old Cajun way.

Gumbo

• 1 large onion
• 1 bell pepper
• 3 stalks of celery
• 2 tablespoons minced garlic
• 2 bunches green onions
• 1 cup freshly chopped parsley
• 1/2 cup freshly chopped mint
• 2 cups white wine – Chardonnay or Sauvignon Blanca ( non alcoholic wine may be used )
• 4 bay leaves
• 2 tablespoons hot sauce
• 2 tablespoons Worcestershire sauce
• Chicken stock from recipe above
• Salt and pepper to taste
• Tony Chachere’s or Cajun seasoning to taste
• Chicken meat from original stock recipe
• 1 lb. lump crabmeat
• 1 lb. crabmeat claws
• 2 lbs. shucked oysters
• 1 lb. crawfish tail meat
• 3 lbs. shrimp

Once roux is the dark caramel color, add onion, bell pepper, and 1 bunch of green onions – chopped, garlic, celery and parsley. The roux mixture will immediately thicken. Continue to stir until vegetables become a little soft and clear. Add chicken broth and wine to roux mixture and stir, this will break down the roux. If the mixture is a little thick, water may be added. Continue to add all of the seasonings, except the mint and the other green onions. Taste and adjust seasonings to your own taste preferences.

Add the chicken meat, seafood and bay leaves. Bring to a boil, reduce and simmer for at least 1 hour. Before getting ready to serve, add the mint and other green onions – chopped. Let sit for about 10 – 20 minutes. Remove the bay leaves. Serve over rice in your favorite soup bowls, along with a good French bread for sopping.

This recipe will feed approximately 20 people, or 10 Cajuns.