Chicken and Andouille Sausage Gumbo

In a large stockpot, add roughly chopped onion, shallot, a few garlic cloves, parsley, and whole chicken.

Keep it at a low simmer, uncovered or partially covered, for 4–6 hours.

Carefully strain stock through a fine mesh strainer or cheesecloth into another pot or container.

Shred the chicken.

In a large pot, heat the oil over medium heat.

Gradually add the flour, stirring constantly to make a roux.

Cook the roux until it is a dark brown color.

Add the sausage to the pot.

Stir in the chopped green onion, parsley, shallot, and oregano.

Add in the shredded chicken. Pour in chicken stock. Bring to a boil, then reduce to low.

Simmer the gumbo for about 1.5 hours, stirring occasionally.