Colette Makes Tostadas Mr. B'S Gumbo Ya Ya Mardi Gras Party

Step 1

Instructions

Step 2

Bring chicken, quartered onion, halved celery, peppercorns, 2 bay,

Step 3

carrots, thyme sprigs, and 10 cups water to a boil in an 8-qt. saucepan.

Step 4

Reduce heat to medium-low; simmer until chicken is cooked through,

Step 5

35-40 minutes. Remove chicken; cool, then shred meat. Strain stock;

Step 6

discard solids and set aside.

Step 7

Heat butter in an 8-qt. saucepan over medium-high heat. Whisk in

Step 8

flour; cook, stirring, to make a dark roux, 18-20 minutes. Add remaining

Step 9

chopped onion, celery, and bay, plus bell peppers, garlic, salt, and

Step 10

pepper; cook, stirring, until soft, 8-10 minutes. Add andouille, Creole

Step 11

seasoning, cayenne, dried thyme, and chile flakes; cook until fat begins

Step 12

to render from sausage, 3-4 minutes. Stir in 5 1⁄2

Step 13

cups of reserved stock (chill remainder for another use); bring to a

Step 14

boil. Reduce heat to medium; cook, stirring, until thickened, 8-10

Step 15

minutes. Add chicken; cook until hot, 2 minutes more. Serve with white

Step 16

rice.