Cook until vegetables are very tender. Do not cover.
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Slowly add 1 quart of chicken broth and bring to a low boil, stirring constantly.
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Transfer roux mixture to a soup pot and bring to low boil. Do not cover, the roux will settle on the bot-
tom of the pot and burn.
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Add remaining chicken broth, bay leaves, and thyme. Simmer for 30 minutes.
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While gumbo is simmering, debone and shred chicken and slice the andouille.
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Add chicken and andouille to gumbo and return to a simmer. Simmer for 30-45 minutes.
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Stir in frozen okra and parsley and bring to a rolling boil.
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Optional: Crack one egg into a teacup and quickly pour into the boiling gumbo. Repeat with the other
eggs being careful not to cluster them too closely. After all the eggs have risen back to the surface,
reduce heat and simmer.
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Correct seasoning with salt and pepper (red, white and/or black) if necessary.
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Serve over rice with potato salad.
Serves 12
5. Dinner is Served! 19
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