Using a sharp boning knife, cut the stewing hen into eight to ten serving pieces. Remove as much of the fat from the chicken as possible. Cut smoked sausage or andouille into half inch slices and set aside.

 

In a two gallon stock pot, heat oil over medium high heat. Sprinkle in flour and using a wire whisk, whip constantly until golden brown roux is achieved (see The Roux for more information). Do not scorch (*should black specks appear, discard and begin again). Add onions, celery, bell pepper and garlic. Sauté three to five minutes or until vegetables are wilted.

 

Add chicken and sausage, blending well into vegetable mixture. Sauté approximately fifteen minutes. Add chicken stock, one ladle at a time, stirring constantly until all is incorporated. Bring to a rolling boil, reduce to simmer and cook approximately one hour.

 

Skim any fat or oil that rises to the top of the pot. Add mushrooms, green onions, bay leaf, thyme and basil. Season to taste using salt, pepper and Louisiana Gold.

 

Cook an additional one to two hours if necessary, until chicken is tender and falling apart. Add parsley, adjust seasonings and serve over hot, steamed white rice.

 

You may wish to boil the chicken one to two hours prior to beginning the gumbo. This will tenderize the meat and you may reserve the stock, de-bone the chicken and use the meat and stock in the gumbo.