This how I make my chicken and andouille gumbo.
The main ingredients: chicken thighs, andouille sausage, onion, bell pepper, and celery.
Coat 4 chicken thighs with Cajun seasoning, I use Tony Chachere's, and brown in skillet. After they are browned remove skin and bones, actually I debone them before they go in the skillet. Then cut them up into bite sized pieces.
The Trinity (2 cups onion, 1 cup each of bell pepper, and celery) chopped.
The roux (1 1/2 cups each of corn oil and flour) start on medium heat in a cast iron Dutch oven and be prepared to stir constantly for 40 minutes. Have a full beer close by because there will not be any chance to go get another one once you start the stirring.
20 minutes of stirring on medium, starting to turn brownish.
An additional 20 minutes of stirring and it's chocolate brown. I use my 20-10-5-5 method, that's 20 minutes at medium heat, 10 minutes at medium low heat, 5 minutes at low heat, and 5 minutes heat removed stirring constantly the entire time.
Add the Trinity.
Stir in over medium heat for 10 minutes and now you have Cajun Napalm.
Add in the chicken, andouille, and 4 bay leaves, 1 tsp of Cajun seasoning, again I use Tony Chachere's, mix and stir over medium heat for 5 minutes.
Ready for the chicken broth.
At this point I transfer the mixture to an enameled cast iron Dutch oven and slowly stir in 10 cups of chicken broth. Add the okra and bring to a boil, reduce heat to low to maintain a simmer for 1 hour uncovered. During the simmering process fat will rise to the top, skim off fat during this process.
