Chef Bill Hahne's Chicken Andouille Gumbo

Directions

1. Rub chicken with cayenne, let sit 1 hour in refrigerator.
2. Brown chicken in oil over medium high heat. Add in sausage to pot and saute/fry with chicken. Remove both from pot.
3. Filter rendered fat. Make roux with equal parts fat and flour. Stir constantly till roux reaches a nutty brown color.
4. Saute/fry trinity (onion, green pepper, celery) and garlic till tender.
5. In a big stock pot, bring chicken stock to a boil. Add in chicken and sausage and vegetables to stock. Bring back to boil, add in roux. Reduce and simmer for ah hour or possibly more. Skim fat. Season to taste.
6. Approximately 10 min before serving, add in green onions and parsley.
7. Gumbo may or possibly may not be served over rice. Two to three drops of sherry per table as a flavor option.