Shelly's Recipe

CHICKEN AND SAUSAGE GUMBO

Category: Soups

1 cup oil and flour
2 large onions and bell pepper, chopped
4 stalks celery, chopped
6 clove garlic, minced
4 quarts chicken stock
3 whole bay leaves
3 tsp Creole seasoning
1 tsp dried thyme leaves
Salt and pepper, to taste
3 lbs chicken, cooked and cut into pieces
2 lb andouille or kielbasa sausage, cut into 1/2 inch pieces
Garnish, Chopped green onion tops and parsley

Season chicken and brown quickly. Brown the sausage. Pour off fat and reserve meats. In a large Dutch oven, heat the oil and cook the flour over medium heat, stirring constantly until the roux reaches a medium to dark brown color being careful not to burn it. Add the vegetables and stir quickly. Continue to cook, stirring constantly, for about 4 minutes. Add the stock, seasonings and meats; bring to a boil. Cook for 1 hour, skimming fat off the top as needed and add onion tops and parsley. Heat for 4 minutes and serve in bowls. Serves 6