Chicken And Sausage Gumbo

Total Time: 1 hr 45 mins Preparation Time: 45 mins Cook Time: 1 hr

Ingredients

• Servings: 12
• 1 cup vegetable 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 and pepper
• 1 large chicken, cut into pieces
• 2 lbs andouille sausages, cut into 1/2 inch pieces
• 1 bunch scallion, tops only,chopped
• 2/3 cup fresh parsley
• file powder

Recipe

• 1 season the chicken with salt, pepper and creole seasoning.
• 2 brown quickly.
• 3 brown the sausage, pour off fat and reserve meats.
• 4 in large, heavy pot, 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.
• 5 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.
• 6 add the vegetables and stir quickly.
• 7 this cooks the vegetabels and also stops the roux from cooking further.
• 8 continue to cook, stirring constantly, for about 4 minutes.
• 9 add the stock, seasonings, chicken and sausage.
• 10 bring to a boil, then cook for about one hour, skimming fat off the top as needed.
• 11 add the chopped scallion tops and parsley, and heat for 5 minutes.
• 12 serve over rice in large shallow bowls.
• 13 accompany with a good beer and lots of hot crispy french bread.