Make the Rich Chicken Stock and reserve the shredded chicken meat and broth as the recipe instructs. If using it the same day, let the broth cool before starting the gumbo.

With the oil and flour, make a roux the color of milk chocolate following these directions for Making a Roux.

Immediately add the onions, celery, garlic, bell pepper, cayenne, and sausage, and cook, stirring, until the vegetables are softened, 5 to 7 minutes. If the broth has cooled by this time, add it to the roux mixture along with the salt, black pepper, and bay leaf, and bring to a gentle simmer. Continue to simmer, skimming any foam or excess oil that comes to the top, until the sauce is flavorful and thickened to the desired consistency, and any trace of floury taste is gone, about 2 hours.

Add the chicken, green onions, and parsley to the gumbo and continue to simmer about 30 minutes longer. Don’t stir too much or the chicken will fall apart into shreds. Adjust the thickness, if necessary, by adding water or more broth. Adjust the seasoning with salt and cayenne as needed.

Serve the gumbo in shallow bowls over hot white rice. Have the hot sauce and filé at the table for guests to use to their liking.

Note: In Louisiana, everyone has his or her own preference when it comes to gumbo thickness. This one is about middle of the road, which is the way I prefer it—not too brothy and not too thick. It is easy to adjust the thickness by using less broth for a thicker gumbo and/or adding more for a thinner consistency.