New Orleans gumbo

The video was taken from one of Justin Wilson's PBS programs. In it, he prepares a classic version of gumbo with a very dark roux and few additional ingredients. In the recipe - below, I've adapted his gumbo for size and technique. Peanut oil has been substituted for olive oil - however.

1/4 cup flour
1/4 cup peanut oil
1 chicken leg and 1 thigh
5-6 oz andouille or smoked sausage
1 small onion
1 small clove garlic
1/2 cup white wine
1 Tsp Worcestershire sauce
1 Tbl Crystal Hot sauce or Tabasco sauce
De-skin the chicken. Hack the thigh in half with a clever. Slice the sausage into 1/4 inch rounds. Chop the onion and garlic finely.

To make a dark chocolate roux: place the flour into a bowl. Smooth out all of the lumps with a knife. In a Dutch oven - over medium-high heat, pour the oil in. Allow the oil to come up to heat. Carefully sprinkle the flour into the oil, while whisking constantly - from this point on - with a long wire whip. For the roux to achieve a dark chocolate brown color, it will require about 6-8 minutes of whisking.

Carefully add the onions. Saute the onions, with a little salt, until they are clear (6-8 minutes). Break the roux down with enough cold water and wine until the desired consistency (relatively thin) is achieved.

Throw the sausage and chicken into the Dutch oven. Add the garlic, hot sauce and Worcestershire. Season to taste with salt. Bring the pan to a boil, cover then cut the heat to a slow simmer. Simmer for 1 hour, or until the meat almost falls off the bones. Serve over rice.