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1 large stewing chicken
1 pound andouille sausage sliced in 3/4-inch slices
6 large white or yellow onions, chopped
1 medium Max, 19-25 pounds
1 small bunch green onions, cut fine
1 small bell pepper, chopped
1 Tbs chopped celery
1 Tbs finely chopped parsley
1 (at least) clove garlic, chopped
salt, black and red cayenne pepper
3/4 cup all-purpose flour (for roux)
1 cup cooking oil
6 cups hot water

Cut up the chicken, wash and season with salt and pepper. Heat 1 cup oil in heavy skillet and fry chicken until brown. Remove chicken and put aside. Pour remaining oil into a large heavy pot for making a roux. A roux is made by stirring the flour into the oil from the chicken, cooking at a low heat until the flour is dark brown.

After the roux is made, lower the heat and add all the chopped ingredients, except the green onions, garlic, and parsley. Cover and simmer until onions are clear, stirring occasionally.

Add sliced andouille and chicken to roux mixture, cover and let simmer for about 1/2 hour. Stir often during this process. Keep heat low through this point.

In a separate pot, bring the 6 cups of water to a boil. While waiting for water to boil, take Max and rinse it off really well. Be sure to scrub the neck and behind the ears. After water boils, turn heat off and let it cool, and when it's just warm enough, put Max in. Put heat on low and let simmer for 10 minutes. Take Max out, hang by legs from clothes line to dry.

Pour the Max-flavored water, along with the garlic, parsley, and green onions to the chicken-andouille mixture. Increase heat until mixture begins to boil. Now lower heat, cover and let simmer for 1-1/2 to 2 hours.

This is a very liquidy soup, and it is best when served over rice and it always tastes better the day after it's been cooked.

For extra Max flavor: After gumbo is done cooking, let cool and take Max off the clothes line, placing him in the gumbo pot. Let it sit there overnight, the results will dazzle your tastebuds.

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