Chicken GUMBO WITH ANDOUILLE SAUSAGE

By Beefman-2

Ingredients

• 1 CUP VEGETABLE OIL
• 1 CUP ALL PURPOSE FLOUR
• 1 1/2 CUPS CHOPPED ONIONS
• 1 CUP CHOPPED CELERY
• 1 CUP CHOPPED BELL PEPPER
• 1 1/2 TSP SALT
• 1/4 TSP CAYENNE
• 3 BAY LEAVES
• 6 CUPS CHICKEN BROTH OR WATER
• 1 TSP RUSTIC RUB ( SEE BELOW )
• 2 TBSP FRESH CHOPPED PARSLEY
• 1/2 CUP CHOPPED GREEN ONIONS
• 1 LB SMOKED SAUSAGE, ANDOUILLE OR KIELBASA
• 1 LB SMOKED CHICKEN BREASTS
• RUSTIC RUB
• 4 TBSP PAPRIKA
• 1 1/2 TBSP CAYENNE
• 2 TBSP BLACK PEPPER
• 3 TBSP GARLIC PEPPER
• 1 1/2 TBSP ONION POWDER
• 2 TBSP COURSE SALT
• 1 TBSP DRIED OREGANO
• 1 TBSP DRIED THYME

Preparation

Step 1

1) COMBINE ALL INGREDIENTS OF RUSTIC RUB AND MIX WELL, PLACE INTO AIR TIGHT CONTAINER.

2) PREPARE ROUX, COMBINE OIL AND FLOUR IN LARGE STOCK POT OVER MEDIUM HEAT. STIRRING CONSTANTLY MAKE DARK BROWN LIKE CHOCOLATE.

3) ADD IN ONIONS, CELERY AND BELL PEPPERS STIR 4 TO 5 MINUTES UNTIL WILTED. ADD IN SAUSAGE, SALT, CAYENNE AND BAY LEAVES, CONTINUE TO STIR 3 - 4 MINUTES. ADD IN BROTH OR WATER STIR UNTIL ROUX AND BROTH ARE WELL COMBINED. BRING TO A BOIL, REDUCE HEAT AND SIMMER FOR 1 HOUR.

4) SPRINKLE CHICKEN WITH RUSTIC RUB ( UNLESS COOKED WITH RUSTIC RUB ) TO POT SIMMER FOR 2 HOURS, SKIM OFF ANY FAT THAT RISES, ADD IN GREEN ONIONS AND PARSLEY, REMOVE BAY LEAVES

5) MAKE YOUR FAVORITE RICE 1/3 CUP PER PERSON, PLACE RICE ON PLATE AND LADLE GUMBO OVER RICE AND SERVE