2 cups canola oil or lard
2 cups flour
2 red bell peppers, diced
2 cups diced celery
2 cups diced onion
3 quarts chicken stock
2 to 3 Tbsp. Creole Seasoning (Recipe here)
1 Tbsp. kosher salt
4 to 6 (about 1½ lbs.) andouille links, cut into ½-inch pieces (Recipe here)
Meat of 1 roasted chicken, cut into chunks (Recipe here)
6 cups cooked white rice
Chopped green onions for garnish
• In a large stockpot, warm the oil or lard over high heat. Just before it begins to smoke, add the flour and whisk constantly until the resulting roux thickens and starts to smell nutty, about 10 to 15 minutes.
• When the roux is the color of peanut butter, remove from heat and carefully stir in the onions, celery and peppers. Return to the stove over medium-high heat, add the stock, and simmer 10 to 15 minutes.
• Stir in the Creole Seasoning and salt, plus more to taste. Then add the andouille and chicken and slowly simmer 10 minutes. Serve with rice and garnish with green onion.
• The gumbo (without rice) will keep, covered, in the freezer for several weeks.