Chicken and Sausage Gumbo

By mistynoelle13

Ingredients

• 1 cup oil
• 1 cup flour
• 2 large onions, chopped
• 2 bell peppers, chopped
• 4 ribs celery, chopped
• 4 - 6 cloves garlic, minced
• 4 quarts chicken stock
• 2 bay leaves
• 2 teaspoons Creole seasoning
• 1 teaspoon dried thyme leaves
• Salt and ground black pepper to taste
• 1 large chicken
• 2 pounds sausage, cut into 1/2" pieces
• 1 bunch scallions, tops only, chopped
• 2/3 cup fresh chopped parsley
• Filé powder to taste

Preparation

Step 1

1. Brown the sausage. Remove the sausage and set aside. Season the chicken with salt, pepper and Creole seasoning and brown the skin in the sausage fat. Move the chicken to seperate pot to make stock. Skim any fat of the stock, and remove fat from cooked chicken for use with sausage fat to make the roux. Do not continue until the stock in complete and the chicken has been cut into small pieces.

2. In pot with the sausage fat, heat the oil and cook the flour in the oil over medium to high heat, stirring constantly, until the roux reaches a dark reddish-brown color, almost the color of coffee or milk chocolate for a Cajun-style roux.

3. Add the vegetables and stir quickly. This cooks the vegetables and also stops the roux from cooking further. Continue to cook, stirring constantly, for about 4 minutes.

Add the stock, seasonings, chicken and sausage. Bring to a boil, then cook for about one hour, skimming fat off the top as needed.

Add the chopped scallion tops and parsley, and heat for 5 minutes. Serve over rice in large shallow bowls. Accompany with crispy French bread.

YIELD: About 12 entrée sized servings.