Overall, I think this is still an ongoing and evolving recipe I have played with over the years. There are still things about it I want to try, but for now it produces a good flavor and a well balanced gumbo that I think could make a menu item in my dream Bistro.
Flour (amount varies)
¼ tsp salt
½ tsp pepper
4 Add the bay leaves & thyme.
5 Season the chicken with salt and cayenne.
6 Add the chicken to the roux-water mixture & simmer for 1 hour.
7 Add the andouille sausage & cook for 1 hour more or until chicken is tender.
8 Skim off any oil that has risen to the surface. Remove the bay leaves.
9 Check your seasoning Balance. Add more salt & cayenne if necessary.