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Pour 4 tablespoons (55 g) of vegetable oil into a large pot and turn the heat on to medium-high. Get out 4 bone-in, skin-on chicken thighs and 2 bone-in, skin-on chicken breasts. Place the chicken in the hot oil so the skin-sides are down. Cook the chicken for 3 to 4 minutes. Use tongs to carefully turn them over and brown the other side for 3 to 4 minutes. Transfer the chicken to a platter. The chicken won't be completely cooked at this point; it will finish cooking as the gumbo simmers. Browning the chicken just adds flavor. Dice enough yellow onions, green bell peppers, and celery to equal 2 cups of each (300 g of onions, 350 g of green bell pepper, and 450 g of celery). Put the diced vegetables into the pot that the chicken browned in and turn the heat on to medium-high. Stir and cook the vegetables for about 5 minutes. The vegetables will soften and the onion should become clear. Mince 2 tablespoons of garlic and chop ½ cup (15 g) of flat-leaf parsley. Add these to the vegetables along with 2 cups (276 g) of chopped smoked andouille or pork sausage. Saute the mixture until the sausage is golden brown. Place the browned pieces of chicken back into the pot with the vegetable mixture. Pour in 1 cup (240 ml) of the chicken stock and stir it well. Scrape up the bottom so any browned bits are mixed in. Pour in the remaining 11 cups (2.6 liters) of chicken stock. The chicken pieces should be completely covered with the stock at this point. If you don't have enough stock, you could use some water. Stir 1 tablespoon of cayenne pepper and 1 1/2 cups (354 ml) of gumbo roux into the pot. Bring the gumbo to a boil. Turn the heat down to medium-low so the gumbo simmers. Put the lid on the pot and cook the gumbo for 1 hour. Carefully lift out the pieces of chicken and set them aside. Use a spoon to skim away any excess oil floating on top of the gumbo. Season the gumbo with salt and pepper and put the lid back on. Simmer the gumbo for 30 more minutes. If you want your gumbo thinner, you may need to stir in more stock or water. Take the lid off the pot and skim off any excess oil from the gumbo. Put the chicken pieces back in the pot and put the lid back on. Simmer the gumbo for 20 more minutes. If you prefer, you can remove the chicken meat from the bones and put the shredded chicken in the gumbo. Taste the gumbo and adjust the seasonings according to your taste. For example, you may want to add Cajun seasoning and hot sauce. Scoop some cooked, white rice into a serving bowl and spoon the gumbo over it. Garnish the gumbo with diced green onions and filé powder. You can store leftover gumbo in an airtight container in the refrigerator for several days. The flavor might actually improve over time as the flavors blend.
Brown the chicken. Saute onions, bell peppers, and celery. Add and saute garlic, parsley, and sausage. Put the chicken and the stock in the pot. Add the roux and cayenne pepper. Remove the chicken and cook the gumbo for 30 more minutes. Return the chicken and cook the gumbo for 20 more minutes. Season and serve the basic gumbo. Finished.