Brian Constantine'S Famous Firehouse Gumbo

• 1 pint dark roux
• 2 gallons water
• 2 fryer chickens, skinned and seasoned
• 2 lbs smoked sausage
• 0.5 (8 ounce) can tomato sauce
• 2 medium onions, chopped
• 6 stalks celery, chopped
• 2 bell peppers, chopped
• 1 (6 ounce) bottle louisiana hot sauce
• 1 (10 ounce) bottle Worcestershire sauce
• 1 cup parsley, chopped
• 1 1/2 cups green onions, chopped

1. In gumbo pot, boil water.
2. Add roux, lower heat to prevent boil over, constantly stir.
3. Add onions, bell pepper, celery, and parsley.
4. Cut sausage into bite size pieces and microwave 7 minutes on plate with paper towel to line bottom. Add to gumbo pot.
5. Add in tomato sauce, hot sauce, worcestershire sauce.
6. On medium heat cook for 2 hours.
7. Add fryers, and cook for 1 more hour.
8. After 3 hours add chopped green onions and parsley.
9. Serve in bowl over cooked medium grain rice.
10. Note: Never serve gumbo without potato salad on side.

dark roux, water, fryer chickens, sausage, tomato sauce, onions, stalks celery, bell peppers, hot sauce, worcestershire sauce, parsley, green onions

Taken from www.food.com/recipe/brian-constantines-famous-firehouse-gumbo-313687 (may not work)