Shelly's Recipe

CHICKEN AND SAUSAGE GUMBO

Category: Stews

1 cup oil
1 cup flour
2 large onion and bell peppers, chopped
4 stalks celery, chopped
6 clove garlic, minced
4 quarts chicken stock
2 whole bay leaves
3 tsp Creole seasoning
1 tsp dried thyme leaves
Salt and pepper, to taste
3 lbs cooked chicken, cut into pieces
2 lbs andouille or kielbasa sausage cut into 1/2 inch pieces
1 bunch green onion tops, chopped
2/3 cup fresh chopped parsley
Cooked rice
Season chicken with spices. Brown sausage, pour off fat and reserve meats.

In a heavy pot, heat oil and cook the flour over medium heat, stirring constantly, until the roux reaches a medium to dark brown color, being careful not to but it. Add the vegetables and stir quickly. Continue to cook stirring constantly, about 4 minutes.

Add the stock, seasonings and meat. Bring to a boil and cook about 1 hour, skimming fat off the top as needed. Add the chopped scallion tops and parsley and heat for 5 minutes.

Serve over rice in large shallow bowls. Serves 6