New Orleans Gumbo

Ingredients

• Homemade Chicken Broth
• 1 organic, free-range chicken, cut into pieces, plus any leftover bones you may have saved
• 1 onion
• 3 carrots
• 3 stalks celery
• 1/4 cup white or apple cider vinegar

New Orleans Gumbo

• 4 Tbsp olive or corn oil
• 1/3 cup flour
• 2 celery stalks, chopped
• 1 carrot, peeled & chopped
• 2 small onions, or 1 large, chopped
• 2 large garlic cloves, crushed
• 1 green bell pepper, diced
• 1 lb fresh or frozen okra, cut into slices
• 1 oz andouille sausage
• 5 cups chicken broth
• 2 Tbsp tomato paste
• 1 bay leaf
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 tsp paprika
• 1/2 tsp salt
• 1/2 tsp cayenne pepper
• 1/4 tsp pepper
• 14 oz can diced tomatoes
• Meat from 1 chicken, about 3 lbs, cut into bite size pieces

Directions

1. Homemade Chicken Broth
2. Put everything in a large pot, and cover with cold water. To get more calcium from the bones, you can let it sit at room temperature like this for about an hour, but that�s optional. Bring to a simmer; skim off any scum that rises to the top. Cover and keep at a low simmer for 3-12 hours.
3. The longer you simmer, the more flavor and minerals you�ll have. When done, cool slightly, then pour through a colander. You can pour the broth in a few different containers and freeze what you don't need right away.
4. The chicken meat can be frozen as well or used within a couple days. It�s great in any recipe that calls for chicken! You can discard the veggies or just eat them.

New Orleans Gumbo

1. Heat the oil in a large pan over medium-high heat for 2 minutes. Reduce the heat to low, sprinkle in the flour, and stir to make the roux. Stir constantly for about 30 minutes, or until the roux turns a hazelnut-brown color.
2. If black specks appear, it�s burned and you�ll have to start again.
3. Add the chopped celery, carrot, onion, garlic, bell pepper and okra to the pan. Increase the heat to medium high and cook, stirring frequently for about 5 minutes. Add the sausage and cook, still stirring frequently, for about 2 more minutes.
4. Stir in the remaining ingredients, except for the chicken meat. Bring to a boil, reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.
5. Add the chicken to the pan, cover, and let simmer an additional 30 minutes. Taste and adjust the seasonings as necessary.
6. Gumbo is traditionally served over rice with Tabasco sauce.