Chicken and Sausage Gumbo

From Cooking with Paula Deen, Nov/Dec 2007

Ingredients

1. 1 (4 1/2-pound) chicken
2. 2 ribs celery, chopped
3. 1 onion, quartered
4. 3 bay leaves
5. 1 cup vegetable oil
6. 1 cup all-purpose flour
7. 4 cups chopped onion
8. 2 cups chopped celery
9. 12 cups chicken broth
10. 2 pounds frozen sliced okra
11. 1 pound Cajun smoked sausage, cut into 1/4-inch slices
12. Hot cooked rice
13. Garnish: chopped fresh parsley

Instructions

1. In a large Dutch oven, combine chicken, ribs of celery, quartered onion, and bay leaves; add water to cover. Bring to a boil over medium-high heat; reduce heat, and simmer 1 hour, or until chicken is tender. Remove chicken from broth; let cool. Debone and chop chicken; set aside. Strain broth, discarding solids; reserve 12 cups broth.
2. In a cast-iron skillet, combine oil and flour; cook over medium heat, stirring constantly, until roux is the color of dark caramel (about 20 minutes).
3. Stir in chopped onion and chopped celery; cook 10 minutes. Transfer mixture to Dutch oven.
4. Add reserved broth, chicken, okra, and sausage; bring to a boil, reduce heat, and simmer uncovered, 2 hours, stirring occasionally. Serve over hot cooked rice. Garnish with parsley, if desired.