Mr. B's Gumbo Ya Ya

This recipe comes from Saveur, and as usual, I think it is excellent. Because I'm not a big fan of butter both from a taste perspective and health perspective, I have experimented with making the roux with oil. I used olive oil and gluten free flour according to the proportions (1 c oil to 1-3/4 c flour) listed in the roux article.

INGREDIENTS

1 (3 ½-lb.) whole chicken
2 medium onions (1 quartered, 1 finely chopped)
3 stalks celery (2 halved, 1 finely chopped)
2 tbsp. black peppercorns
3 bay leaves
2 medium carrots, halved
2 sprigs thyme
16 tbsp. unsalted butter
1 ½ cups flour
1 each red and green bell pepper, minced
3 cloves garlic, finely chopped
Kosher salt and freshly ground black pepper, to taste
1 lb. andouille sausage, sliced
1 tbsp. Creole seasoning
1 tsp. cayenne pepper
1 tsp. dried thyme
½ tsp. crushed red chile flakes
Cooked white rice

INSTRUCTIONS

1. Bring chicken, quartered onion, halved celery, peppercorns, 2 bay, carrots, thyme sprigs, and 10 cups water to a boil in an 8-qt. saucepan. Reduce heat to medium-low; simmer until chicken is cooked through, 35-40 minutes. Remove chicken; cool, then shred meat. Strain stock; discard solids and set aside.

2. Heat butter in an 8-qt. saucepan over medium-high heat. Whisk in flour; cook, stirring, to make a dark roux, 18-20 minutes. Add remaining chopped onion, celery, and bay, plus bell peppers, garlic, salt, and pepper; cook, stirring, until soft, 8-10 minutes. Add andouille, Creole seasoning, cayenne, dried thyme, and chile flakes; cook until fat begins to render from sausage, 3-4 minutes. Stir in 5 ½ cups of reserved stock (chill remainder for another use); bring to a boil. Reduce heat to medium; cook, stirring, until thickened, 8-10 minutes. Add chicken; cook until hot, 2 minutes more. Serve with white rice.