Gumbo with Chicken and Sausage

By LLRedd

Ingredients

• 1/2 c seasoned flour
• 1 stick butter
• Olive oil to temper butter
• 2 lg yellow onions
• 2 Green Peppers
• 2 Bunches Green Onion
• 6-8 stalks celery
• Minced Garlic to taste (put in last)
• 1 t Thyme
• 1 t Oregano
• 1 T Basil
• 3 Bay Leaves
• 4-6 cans Chicken Stock, preferably roasted garlic
• 1 T salt
• 1 t black pepper
• 1 t white pepper
• 1 t red pepper
• 4-5 really good shots of Worcestershire
• 2 # green onion smoked sausage, if available
• 2 # fresh hot sausage or substitute
• 2 # boneless chicken breasts
• K-Pauls Poultry Seasoning or equivalent
• 2 cans ro-tel tomatoes
• 1 lg bag cut okra, bake at 350` till not slimy, approx 45 min.

Preparation

Step 1

1. Make a roux with the seasoned flour and butter as dark as you can, approx ½ hr.

2. Add all vegetables except garlic, Add 1 more stick butter and sautee for ½ hr longer.Add Garlic at the end and cook it just until aromatic.

3. Add chicken stock and seasonings: thyme, oregano, basil and bay leaves. Simmer.

4. Cook chicken pieces in butter with generous seasoning. Add to first mixture.

5. Slice all smoked sausage into medallions and pan fry til heated through and darkened. Cook all fresh sausage in bulk until cooked through. Add both to first mixture.

6. Add ro-tel tomatoes and okra and simmer for 30 minutes. Serve over rice.