green pepper, chopped
green onion, sliced
cup celery, chopped
pound smoked sausage, chicken & andouille sausage
cups chicken broth
Louisiana Hot Sauce, to taste
Tony Chachere's Seasoning, to taste
Use an 8 or 10 quart tall pot. 1. Mix & cook oil and flour until roux is formed. (dark brown) 2. Saute onion, pepper, green onion and celery in toux till onions are clear. 3. Add meat. Cook until the chicken is no longer pink. 4. Add chicken broth and enough water to cover to 1 1/2" from top of pot. (do not add any salt until after you taste the gumbo after about 1 hour of cooking, the chicken broth is salty) Cooking time is appx. 2 hours.