Jane's Chicken and Sausage Gumbo

1 Stewing chicken
Water

1/2 cup butter
1/2 cup flour
1 cup each: chopped onion, celery, green bell pepper ( called the Holy Trinity)
10-12 cups reserved chicken stock ( add water if needed)
6 cloves garlic, whole, peeled
1 lb. chopped fresh tomatoes, or 1 28 oz. can tomatoes
1 lb. fresh or frozen okra, sliced
3 6"links smoked, coarse-textured sausage such as Andouille (optional)
Reserved chicken from above
1 Tbl. Louisiana or Asian hot sauce
1/2 cup raw rice
salt and pepper to taste

Place chicken in a large stock pot. Cover with water (about 3 qts.). Bring to a boil and simmer until tender, about 1 1/2 hours. Remove chicken and cool. Shred into pieces. Reserve for gumbo. Skim fat from stock and reserve for gumbo.
Have all vegetables chooped and ready.
In a heavy- bottomed stock pot make what is called a brown roux. This takes careful cooking but is not difficult. Melt the butter over medium heat. Add the flour and continue cooking , stirring constantly, for about 10 minutes.
During this time the roux will transform from golden to a dark coffee/caramel color. The darker the roux, the more complex the flavors of the gumbo, but don't push it too far. If you see black flecks appear, immediately remove from heat and proceed with recipe.
When the roux is dark enough, immediately add the chopped vegetables. This will arrest the cooking of the roux. Stir for about 5 mins. to coat the vegetables. Add the reserved stock, the tomatoes, okra, hot sauce, shredded chicken, and sausages. Add raw rice and simmer for about 1 hour.
Taste for salt , pepper and hot sauce..

Serves 8 -12.

Recipe by Jane O'Riordan
Domaine de la Terre Rouge