• Before you start, make sure to chop your veggies, pick your rotisserie chicken, and brown the sausage. Mise en place is crucial in easy gumbo making.

Make The Stock

• Add the carcass, water, vegetables, and salt to a large pot and bring to a boil. Reduce to simmer and allow to simmer for many hours. All day is best!
• Strain the stock before you start your roux and set aside, keeping it warm.

Make The Roux

• Heat the oil to medium heat in a large dutch oven or pot.
• Add in the flour and whisk constantly.
• Continue to whisk/stir with the spoon until it turns a nice dark chocolatey brown, reducing the heat a little bit every 5-10 minutes until you're working on low heat. This may take up to an hour. I generally cook my roux for 40 minutes or so.
• Never stop moving the roux. Get comfortable over that stove! If the roux burns at all, you'll need to start over. Burnt roux = bad gumbo!

Putting Together the Gumbo!

• Once the roux is browned to your liking and on low heat, carefully add in the chopped vegetables and stir well. Allow them to cook down in the roux and soften for 5 minutes or so. Add a little salt at this stage.
• 1-2 ladles at a time, add in the stock, fully stirring between ladles. Really incorporate the roux and stock together.
• Add in the picked chicken and browned andouille
• Stir in the seasonings, hot sauce and worcestshire, and bay leaves. Measure with your heart. Taste as you go.
• Allow to simmer for at least an hour, if not more!
• Serve over rice and enjoy.