Instructions

1. In a large cast iron skillet, heavy-bottomed pot or Dutch oven, heat the oil over medium heat. Gradually add 1/3 cup flour to oil, whisking or stirring constantly, and cook 30 seconds; add another 1/3 cup flour, cooking and stirring 30 seconds, then stir in final 1/3 cup flour. (Note it is critical to continuously stir or whisk the flour to incorporate into the oil. This keeps the flour from lumping and burning.) Stir flour-oil mixture often for 25-35 minutes, or until your roux is a rich red-brown color.
2. Add the onions, celery, and bell peppers and continue to stir for 4 to 5 minutes, or until the vegetables are wilted. Gradually add 4 cups of the stock to the roux, stirring or whisking constantly to prevent lumps. (As gumbo simmers, add additional stock if it appears to be too thick. If you are using a cast iron skillet, you will need to transfer the mixture to a pot.)
3. Add the bay leaf, salt, paprika, thyme, garlic powder and 1/4 teaspoon each of the white, cayenne and black peppers, adding additional pepper to taste, if desired. Continue to stir for 3 to 4 minutes. Bring to boil, then reduce heat to medium-low. Stir in sausage and cook, uncovered, stirring occasionally, 45 minutes. Add chicken meat and simmer 15 minutes. Season to taste with additional pepper and kosher salt, if desired, and serve with rice, garnished with parsley or green onions, if using.