Chicken And Sausage Gumbo

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• 1 cup oil
• 1 cup flour
• 2 large onions, chopped
• 2 bell peppers, chopped
• 4 celery ribs, chopped
• 4 -6 cloves garlic, minced
• 4 quarts chicken stock
• 2 bay leaves
• 2 teaspoons creole seasoning
• 1 teaspoon dried thyme leaves
• salt
• freshly ground pepper or black pepper
• 1 large de-boned chicken, cut into pieces
• 2 lbs andouille sausages
• 1 bunch green onion, tops only,chopped
• 2/3 fresh parsley, chopped

Recipe

• 1 season the chicken with salt, pepper, and creole seasoning, and brown quickly in large heavy pot.
• 2 brown the sausage, pour off fat, and reserve meats.
• 3 in same heavy pot, heat the oil and cook the flour in the oil over medium to high heat (depending on your roux-making skill), stirring constantly, until the roux reaches a dark reddish-brown color, almost the color of coffee, or milk chocolate for a cajun-style roux.
• 4 if you want to save time, or prefer a more new orleans-style roux, cook it to a medium, peanut-butter color over lower heat if you're nervous about burning it.
• 5 add the vegetables and stir quickly.
• 6 this cooks the vegetables and also stops the roux from cooking further.
• 7 continue to cook, stirring constantly, for about 4 minutes.
• 8 add the stock, seasonings, chicken and sausage.
• 9 bring to a boil, then simmer for about 1 hour, skimming fat off as needed.
• 10 add the chopped onion tops and parsley, and heat for 5 minutes.
• 11 serve over rice in large shallow bowls.
• 12 great with hot crusty bread!