Chicken and Sausage Gumbo

By oldbklady

Ingredients

• 3 1/2 pounds frying chicken
• 1 onion, cut in chunks
• celery leaves
• 1 teaspoon salt
• 5 cups reserved broth
• 6 slices bacon, diced
• 1 pound smoked andouille or smoked sausage, sliced 1/4" thick
• 1 1/2 cups chopped onion
• 2 green bell peppers, chopped
• 2 celery ribs, chopped
• 3 cloves garlic, minced
• 3 tomatoes, peeled and chopped, or 1 (14.5 ounces) can diced tomatoes
• 1 can (approx. 15 ounces) tomato puree
• 1 package (10 ounces) frozen corn kernels, thawed
• 1 package (10 ounces) frozen sliced okra, thawed
• 1 tablespoon fresh chopped thyme or 1 teaspoon dried leaf thyme

Details

Servings 1
Adapted from southernfood.about.com

Preparation

Step 1

Combine chicken, the onion chunks, celery leaves, and salt in a Dutch
oven or large kettle; add water to cover. Bring to a boil; cover, reduce heat, and simmer
about 45 minutes. or until chicken is tender. Remove chicken, reserving 5 cups of the chicken broth; discard onion and celery leaves. Remove chicken from bones; cut into bite
sized pieces. Set aside.

Cook bacon and sausage in a large Dutch oven over medium
heat until bacon is crisp. Remove bacon and sausage, reserving 1
tablespoon drippings in Dutch oven. Crumble bacon; set bacon and sausage
aside. Add onion, pepper, celery, and garlic to Dutch oven; cook over
medium heat, stirring constantly, until vegetables are tender. Add chicken,
bacon, sausage, reserved broth (should be approximately 5 cups), tomatoes,
and remaining ingredients. Bring mixture to a boil; reduce heat, and
simmer, uncovered, 1 1/2 hours.